Pin it There's something about street corn that stops me in my tracks—maybe it's the char, maybe it's the lime hitting your tongue, or maybe it's just the memory of eating it standing up at a food cart on a hot afternoon. When I got home that day, I couldn't stop thinking about those flavors, so I decided to turn the whole experience into a pasta salad. The result was messier and more forgiving than elote, but somehow it captured that same magic: creamy, tangy, a little spicy, and completely addictive.
I made this for a potluck once and watched it disappear before anything else on the table did. Someone asked for the recipe mid-bite, and I realized it wasn't just the combination of flavors—it was how the cold, creamy pasta felt so refreshing next to the charred corn and that little kick of heat. It became the dish I always get asked to bring back.
Ingredients
- Short pasta (rotini, penne, or fusilli): About 340 g or 12 oz—the shape matters here because it catches the dressing and holds onto every bit of flavor.
- Fresh or frozen corn kernels: Two cups (roughly 3 to 4 ears or 300 g)—frozen actually works just as well, and you'll get a better char on them.
- Red onion: One small one, finely diced, for a sharp bite that balances all the richness.
- Jalapeño: One pepper, seeded and finely chopped—this is your heat, so adjust based on your tolerance.
- Fresh cilantro: Half a cup chopped, plus more for garnish—it's the green note that ties everything together.
- Mayonnaise: 120 g or half a cup, the creamy foundation that holds this whole salad together.
- Sour cream: 60 g or a quarter cup, adding tang and keeping things from feeling too heavy.
- Cotija cheese: 60 g or a quarter cup crumbled for the dressing, plus another quarter cup for topping—it's salty and slightly grainy, which is exactly what you need.
- Lime juice: From two limes, the acid that wakes everything up.
- Chili powder, smoked paprika, garlic powder, kosher salt, and black pepper: The spice blend that echoes the street food original.
- Lime wedges: For serving, so people can squeeze more brightness over their plate if they want.
Instructions
- Get the pasta ready:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just tender but still has a little bite to it. Drain it, rinse it under cold water to stop the cooking, and let it cool completely while you move on to everything else.
- Char the corn:
- Heat a large skillet over medium-high heat and add your corn kernels—no oil needed if you have a good nonstick or cast iron. Let them sit undisturbed for a minute, then stir occasionally until they turn golden and a few bits start to blacken, about 5 to 7 minutes. This is where the flavor magic happens, so don't rush it.
- Build the dressing:
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until everything is smooth and well combined. Taste it straight from the whisk and adjust if you want more lime or more heat.
- Bring it all together:
- Once the pasta and corn have cooled to room temperature, add them to the bowl with the dressing along with the red onion, jalapeño, cilantro, and half of the cotija cheese. Toss everything until every piece is coated and the salad feels cohesive.
- Chill and finish:
- Cover and refrigerate for at least 20 minutes—this lets the flavors settle and makes every bite taste better. Just before serving, top with the remaining cotija cheese, fresh cilantro, and serve with lime wedges on the side.
Pin it The first time I served this to someone who actually grew up eating elote, I was nervous they'd judge me for reinventing it. Instead, they took a bite and smiled, saying it reminded them of home but in a completely different way. That's when I understood that sometimes the best cooking isn't about perfection—it's about honoring what inspired you while making something that feels entirely your own.
The Secret of Cotija
Cotija cheese is crumbly and salty in a way that feta just isn't, and it doesn't melt into the dressing—it stays distinct, giving you these little pockets of intense flavor throughout the salad. If you can't find it, feta is your next best option, but use a little less salt since feta tends to be even saltier. I once tried making this with regular cheddar and it was a lesson in respecting regional ingredients—the salad became something else entirely, and not in a good way.
Make It Your Own
This recipe is flexible, and that's part of its charm. Some people add black beans for protein, others toss in diced bell peppers or avocado. I've even made a version with roasted poblano peppers when I had them on hand. The base—that creamy, tangy, spiced dressing—stays the same, but everything else is fair game.
Timing and Storage
This salad actually improves as it sits because the pasta absorbs the flavors of the dressing, so making it a few hours or even a day ahead is smart. Keep it covered in the refrigerator, and if it seems to have dried out by serving time, a splash of lime juice or a dollop of sour cream brings it right back. You can also pack this for picnics or lunch boxes without any concern—it travels beautifully and tastes just as good cold the next day.
- If you're cooking for a crowd, you can easily double or triple the recipe without changing the technique.
- Leave the jalapeño seeds in if you like serious heat, or skip them entirely if you prefer something gentler.
- Always taste and adjust seasoning before serving, because the cheese and corn will change slightly depending on what brand you use.
Pin it There's something wonderful about how this salad brings people together the same way that street food does—casual, unpretentious, and impossible to stop eating once you start. Make it for yourself, make it for others, and watch how quickly it becomes the dish everyone asks about.
Recipe FAQ
- → How can I char the corn without oil?
Use a nonstick or cast iron skillet over medium-high heat and stir the corn occasionally until lightly browned, about 5–7 minutes.
- → Can I use frozen corn for this dish?
Yes, frozen corn works well. Thaw it before cooking and proceed with charring for best flavor.
- → What pasta shapes are best suited here?
Short pasta like rotini, penne, or fusilli holds the dressing well and complements the texture of the corn and vegetables.
- → How spicy is the chili powder addition?
The chili powder adds a mild smoky heat; adjust quantity or omit for less spice.
- → What cheese can replace cotija if unavailable?
Feta cheese is a good substitute, providing a similar tangy and crumbly texture.
- → Is it necessary to chill before serving?
Chilling enhances the flavors and allows the dressing to meld, making the dish fresher and more enjoyable.