Pin Last summer, my neighbor brought over this pasta salad to a backyard dinner, and I couldn't stop asking for the recipe. There was something about how the charred corn played against the creamy lime dressing that made it feel both comforting and bright at the same time. She laughed and said it was basically elote in pasta form, and somehow that description stuck with me through the whole meal. Now I make it every time someone asks me to bring something to a gathering, and it's become the dish people actually remember. It's become my shortcut to feeling like I nailed the side dish without spending hours in the kitchen.
I remember making this for a small dinner party on one of those chaotic evenings where nothing was going right in the kitchen. The grill had a problem, one of my side dishes flopped, but when I pulled this out of the fridge, everyone's face lit up. My friend Mike, who's usually skeptical about anything with mayo in it, went back for thirds and asked if I'd learned to cook while he wasn't looking. That moment made me realize this dish has a quiet confidence to it.
Ingredients
- Pasta (350 g short shapes like penne or fusilli): Short, tubular pasta catches the dressing better than long noodles and holds up without getting mushy when dressed ahead of time.
- Corn kernels (2 cups): Fresh is ideal, but frozen works beautifully too—just thaw it completely and don't skip the quick sauté to bring out a hint of char.
- Red onion (½ small, finely diced): The raw bite of red onion is what keeps this salad from tasting one-note; finely dicing ensures it doesn't dominate.
- Red bell pepper (1 small, diced): It adds sweetness and color without requiring any cooking, which keeps things simple.
- Fresh cilantro (¼ cup, chopped): Don't skip this—it's the herb that makes this taste authentically inspired by elote.
- Green onions (2, thinly sliced): They bring a mild onion flavor and fresh green notes right up until you serve.
- Mayonnaise and sour cream (90 g each): This combination is what makes the dressing creamy without being heavy; the sour cream adds just enough tang.
- Cotija cheese (60 g, crumbled): This is the non-negotiable ingredient—it's salty, crumbly, and specifically designed for this kind of dish, but feta works if you're in a pinch.
- Garlic (1 clove, minced): A single clove is enough; garlic here is a whisper, not a shout.
- Lime (zest and juice): This is your brightness—don't hold back on the zest, and always juice it fresh.
- Chili powder, smoked paprika, and cumin (1 tsp, ½ tsp, ½ tsp): These three spices work together to echo the elote flavors; smoked paprika is what gives it that subtle depth.
Instructions
- Boil the pasta until just al dente:
- Bring a large pot of salted water to a rolling boil, add pasta, and cook according to package directions—but start checking a minute or two before the time says to. You want it tender but still with a tiny bit of resistance when you bite it.
- Char the corn gently:
- While the pasta cooks, heat a skillet over medium-high heat and add the corn. Let it sit for a minute or two before stirring, which allows a few kernels to pick up color and sweetness. You're not looking for a heavy char, just a few golden spots.
- Build your dressing:
- In a large bowl, combine the mayo, sour cream, cotija, minced garlic, lime zest, lime juice, and all the spices. Whisk until it's smooth and there are no lumps of cheese. Taste it at this point and adjust the lime juice or salt to your preference.
- Bring everything together:
- Once the pasta has cooled enough to handle, add it to the dressing along with the charred corn, red onion, bell pepper, cilantro, and green onions. Toss gently but thoroughly so every piece gets coated evenly. This is where the salad comes to life.
- Taste, season, and rest:
- Give it a final taste and add salt or pepper if needed. If you have time, let it sit in the fridge for at least 30 minutes before serving—the flavors settle and deepen.
- Plate and finish:
- Transfer to a serving dish, top with extra cotija, a sprinkle of chili powder or Tajín, fresh cilantro, and lime wedges on the side. Serve chilled or at room temperature, depending on the weather and your mood.
Pin There was this moment at a potluck when a woman I'd never met came back to me halfway through the meal and asked if I'd used real Mexican cheese in the dressing, because she could taste quality and care in it. I told her it was just cotija, nothing fancy, but her comment reminded me that small, intentional choices add up to something that feels special.
The Story Behind Elote-Inspired Pasta
Mexican street corn—elote—is one of those perfect summer foods: charred corn, creamy mayo, sharp cheese, and lime. It's portable, it's a snack, it's an experience. Converting it to a pasta salad was probably inevitable, but it works because you're keeping all those essential flavors and just changing the vehicle. The pasta becomes the blank canvas that lets the corn and spices shine, rather than overshadowing them.
When to Make This
This is a summer dish first and foremost, when corn is sweet and people want something fresh but filling. But honestly, I've made it in winter with frozen corn and nobody could tell the difference. It's also the kind of salad that works for casual gatherings because you can make it ahead and it travels well, and it pairs beautifully with grilled meats without trying too hard to be fancy about it.
Variations and Personal Touches
The beauty of this recipe is how forgiving it is when you want to make it your own. Some people add diced jalapeño for heat, or a splash of hot sauce to the dressing if they're in that mood. I've seen versions with avocado mixed in, and a friend of mine swaps half the mayo for Greek yogurt to lighten it up. The core—pasta, corn, lime, cotija—stays constant, but everything else is flexible.
- If heat is your thing, add minced jalapeño to the dressing or sprinkle extra Tajín on top right before serving.
- For a lighter version, replace the sour cream with Greek yogurt or use a mixture of mayo and Greek yogurt instead of the full amount of mayo.
- Leftovers actually taste better the next day, so don't hesitate to make this well in advance—just give it a good stir before serving.
Pin This pasta salad has become one of those recipes I reach for when I want to bring something that feels thoughtful without being complicated. It's the kind of dish that quietly impresses people.
Recipe Q&A
- → Can I use frozen corn instead of fresh?
Yes, frozen corn can be thawed and sautéed similarly to fresh corn, providing great flavor and texture.
- → What pasta types work best for this dish?
Short pasta shapes like penne, fusilli, or rotini hold the dressing well and complement the texture perfectly.
- → How spicy is the dish and can it be adjusted?
The chili powder and smoked paprika add mild heat, which can be adjusted by increasing spices or adding jalapeño for more kick.
- → Can I prepare this ahead of time?
Yes, it tastes great when made a day in advance; just stir well before serving to redistribute the dressing.
- → What are good garnishes to enhance the flavors?
Extra cotija cheese, fresh cilantro, lime wedges, and a sprinkle of chili powder or Tajín deepen the dish’s vibrant profile.