Save I stumbled onto this recipe one evening after buying way too much corn at the farmers market. My partner had just grilled elote the night before, and I kept thinking about that smoky, creamy, tangy bite. I had leftover pasta in the cupboard and figured, why not merge the two? The result was so good we ate it straight from the bowl standing at the counter, still warm from the skillet.
I brought this to a potluck once without telling anyone what it was. People kept coming back asking if there was more of that corn thing. One friend said it reminded her of summers in Mexico City, which felt like the highest compliment I could get. Now its my go-to whenever someone asks me to bring a salad, because I know itll actually get eaten.
Ingredients
- Short pasta: Rotini or fusilli work best because their ridges grab onto the creamy dressing, but penne is fine if thats what you have.
- Corn kernels: Fresh corn tastes incredible when charred, but frozen works in a pinch and saves time without much sacrifice.
- Red onion: Adds a sharp bite that balances the richness, and it mellows as the salad sits.
- Jalapeño: Seeding it keeps the heat gentle, but leave a few seeds in if you like a little kick.
- Cilantro: Freshness here is key, it brightens everything and ties the flavors together.
- Mayonnaise and sour cream: The creamy base that mimics elote sauce, tangy and just rich enough.
- Cotija cheese: Salty, crumbly, and essential for that authentic street corn vibe, though feta is a solid backup.
- Lime juice: Two limes give the perfect acidic punch, dont skimp or itll taste flat.
- Chili powder and smoked paprika: These add warmth and a hint of smoke that makes the corn taste like it came off a grill.
- Garlic powder: A little goes a long way, it deepens the flavor without overpowering.
Instructions
- Cook the pasta:
- Boil it in well-salted water until just al dente, then drain and rinse under cold water to stop the cooking. Let it cool completely so the dressing doesnt get runny.
- Char the corn:
- Toss the kernels into a hot dry skillet and let them sit undisturbed for a minute before stirring. Youll hear them pop and smell that sweet, smoky aroma when theyre ready.
- Make the dressing:
- Whisk everything together in a big bowl until its smooth and creamy. Taste it now, this is your chance to adjust the lime or spice before it all gets mixed in.
- Combine everything:
- Add the cooled pasta, corn, onion, jalapeño, cilantro, and half the cotija to the bowl. Toss gently but thoroughly so every piece gets coated.
- Chill and serve:
- Let it sit in the fridge for at least 20 minutes, the flavors really come together as it rests. Top with more cheese and cilantro right before serving, and dont forget the lime wedges.
Save The first time I made this, my neighbor smelled the corn charring through the window and knocked on the door to ask what I was cooking. I ended up giving her half the bowl and she still texts me every summer asking if Ive made it yet. Its one of those recipes that turns into a conversation starter without you even trying.
How to Store and Serve
This salad keeps beautifully in the fridge for up to three days, though the cilantro will soften a bit over time. I like to add a squeeze of fresh lime and a sprinkle of cheese right before serving leftovers to wake everything back up. It also travels well to picnics or barbecues if you keep it in a cooler until youre ready to eat.
Ways to Make It Your Own
Ive swapped in Greek yogurt for sour cream when I wanted something lighter, and it still tasted great. You can also toss in diced bell pepper, black beans, or even grilled chicken if you want to make it more of a main dish. One time I added a handful of cherry tomatoes and it brought a juicy sweetness that worked surprisingly well.
Serving Suggestions
This pairs beautifully with anything grilled, from carne asada to simple chicken thighs. Ive also served it alongside tacos, and it felt like the perfect cooling contrast to spicy fillings. If youre eating it on its own, a cold beer or a lime soda on the side makes it feel like a real summer meal.
- Serve it cold or at room temperature, both work depending on the weather.
- Double the batch if youre feeding a crowd, it goes faster than you think.
- Garnish generously, the extra cheese and cilantro on top make it look as good as it tastes.
Save This dish reminds me that the best recipes dont always come from cookbooks, sometimes they come from using what you have and trusting your instincts. I hope it becomes one of those easy favorites you reach for all summer long.
Recipe Guide
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well when thawed and drained. Lightly char it in a skillet to bring out a smoky flavor.
- → What pasta shapes work best?
Short pasta like rotini, penne, or fusilli hold the dressing well and complement the texture of the corn.
- → How can I make it spicier?
Include some jalapeño seeds or add a pinch of cayenne pepper for extra heat.
- → Is there a good substitute for cotija cheese?
Feta cheese can be used as a substitute to provide a similar salty, creamy element.
- → Can this be prepared ahead of time?
Yes, chilling the dish for at least 20 minutes allows flavors to meld beautifully before serving.