Save There's something about street corn that stops me mid-summer. One afternoon, watching someone char corn kernels in a cast iron skillet at a farmers market, I realized elote didn't need to stay a handheld snack—it could transform into something you eat with a fork at a picnic table. That's when this pasta salad was born, creamy and bright, with all the comfort of that moment captured in every bite.
I made this for the first time at a potluck where everyone brought something beige and forgettable. The bright yellow and green mixed into creamy pasta caught people off guard—suddenly it was the only thing left on the table. That's when I knew this recipe had staying power.
Ingredients
- Short pasta (rotini, penne, or fusilli): 340 g (12 oz) gives you enough surface area to catch the creamy dressing in every forkful, and these shapes hold up better than long noodles when tossed.
- Fresh or frozen corn kernels: 2 cups (about 3–4 ears or 300 g) brings natural sweetness—frozen is just as good as fresh if you char it properly.
- Red onion: 1 small one, finely diced, adds a sharp bite that keeps the whole thing from feeling heavy.
- Jalapeño: 1 pepper, seeded and finely chopped, gives gentle heat without overpowering the corn's sweetness.
- Fresh cilantro: 1/2 cup chopped adds brightness and that unmistakable elote flavor.
- Mayonnaise: 120 g (1/2 cup) is the foundation—don't skimp here, it's what makes this creamy.
- Sour cream: 60 g (1/4 cup) keeps things from feeling too heavy and adds tanginess.
- Cotija cheese: 60 g (1/4 cup) plus more for topping brings salty, crumbly texture—feta works if you can't find it.
- Lime juice: From 2 limes, fresh and vital, it's what makes you taste the elote influence.
- Chili powder: 1 tsp gives warmth without heat—use good quality if you have it.
- Smoked paprika: 1/2 tsp deepens the charred corn flavor.
- Garlic powder: 1/2 tsp rounds out the spice profile.
- Kosher salt and black pepper: 1/2 tsp salt and 1/4 tsp pepper are your baseline, but you'll adjust.
Instructions
- Get the pasta ready:
- Bring a large pot of generously salted water to a rolling boil—salt it like the sea so the pasta actually tastes like something. Cook until al dente, then drain and rinse under cold water until it's completely cool, breaking up any clumps as you go.
- Char the corn:
- While the pasta cools, heat a large skillet over medium-high heat. Add the corn kernels (no oil needed) and let them sit for a moment before stirring—you want that direct contact with the hot pan to create little charred spots that taste like toasted sweetness. Cook 5–7 minutes, stirring occasionally, until the kernels are speckled with brown.
- Build the dressing:
- In a large bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until it's completely smooth and unified. The dressing should taste bright and a little tangy, with warmth from the spices—taste as you go.
- Bring it together:
- Add the cooled pasta, charred corn, diced red onion, jalapeño, chopped cilantro, and half the cotija cheese to the bowl. Toss everything gently but thoroughly until every piece of pasta is coated and the colors are evenly distributed.
- Season and chill:
- Taste and adjust salt, lime juice, or chili powder if needed—the flavors should feel bold and balanced. Refrigerate for at least 20 minutes so everything gets to know each other before you serve it.
- Finish and serve:
- Just before serving, sprinkle the remaining cotija cheese and extra cilantro on top. Serve with lime wedges so people can add more brightness if they want it.
Save I remember bringing this to a family dinner where my cousin was visiting from out of state. He went back for thirds and kept saying he couldn't put his finger on why it was so good—that's the elote magic, hidden in the lime and charred corn and creamy cheese, making people forget they're eating a salad.
Variations and Swaps
This salad is forgiving and flexible. If cotija feels too precious or hard to find, crumbled feta works beautifully and brings its own salty tang. For a lighter version, swap sour cream for Greek yogurt—it keeps the tanginess but cuts back on richness. If you want more heat, leave some jalapeño seeds in or add a pinch of cayenne; if you want less, just go lighter on the jalapeño altogether.
When to Make This
This is the salad for summer barbecues, picnics where you're driving somewhere and need food that travels well, or weeknight dinners when you want something bright that doesn't require cooking protein. It pairs naturally alongside grilled chicken or steak, and it's hearty enough to be a light meal on its own. Make it the day before a gathering if you can; it handles the fridge beautifully and actually improves as it sits.
Storage and Make-Ahead Tips
This salad keeps in an airtight container in the refrigerator for up to three days, though the pasta will continue absorbing dressing and become creamier over time—some people love that, some prefer it fresher. You can prep the components separately and assemble it a few hours before serving, or make the whole thing and chill it overnight. If it seems dry when you pull it out, a squeeze of fresh lime juice and a gentle toss will bring it back to life.
- Toast the cotija cheese under the broiler for 30 seconds if you want it slightly warm and melty before topping.
- Save a little dressing on the side to toss in at the last minute if the salad seems dry from sitting.
- Lime wedges at the table let everyone adjust the tang to their preference.
Save This dish taught me that the best recipes are the ones that remind you of something—a place, a moment, a flavor that moved you. Every forkful of this salad tastes like summer street food made for sharing at a table with people you actually want to be around.
Recipe FAQs
- → How do I achieve the perfect char on the corn?
Cook corn kernels in a hot skillet without oil over medium-high heat, stirring occasionally for 5-7 minutes until lightly blackened.
- → Can I substitute cotija cheese with another cheese?
Feta cheese works well as a substitute, providing a similar crumbly texture and tangy flavor.
- → What pasta shapes work best for this salad?
Short pasta like rotini, penne, or fusilli hold the dressing and mix well with the corn and vegetables.
- → How can I add more heat to the dish?
Include jalapeño seeds or add a pinch of cayenne pepper to the dressing for extra spiciness.
- → Is it possible to make a lighter version?
Substitute sour cream with Greek yogurt to reduce richness while keeping creaminess intact.