Save I threw this together on a whim after buying too much corn at the farmers market, and it ended up being the dish everyone asked me to bring to every summer gathering that year. The idea came from those little cups of elote sold on street corners, all lime and chili and cheese, but I wanted something I could make ahead and serve cold. It worked better than I imagined.
I made this for a backyard cookout once and watched people go back for thirds, scraping the bowl with serving spoons. Someone asked if I catered it. I didnt, but I also didnt correct them right away.
Ingredients
- Short pasta (340 g): Rotini or fusilli work best because they grab onto the creamy dressing in all those little spirals.
- Corn kernels (2 cups): Fresh is gorgeous when charred, but frozen works in a pinch and nobody will know the difference.
- Red onion (1 small): Dice it fine so it blends in without overpowering, adding just a hint of sharpness.
- Jalapeño (1): Seeding it keeps the heat gentle, but leave a few seeds if you like a little burn.
- Fresh cilantro (1/2 cup): This brightens everything up and makes it taste alive, not flat.
- Mayonnaise (120 g): The creamy base that holds it all together and coats every piece of pasta.
- Sour cream (60 g): Adds tang and keeps the dressing from feeling too heavy.
- Cotija cheese (120 g total): Salty, crumbly, and the soul of elote, feta is a fine stand in if you cant find it.
- Lime juice (from 2 limes): Freshly squeezed is non negotiable, it cuts through the richness and wakes up every bite.
- Chili powder (1 tsp): Gives it that warm, earthy backbone without making it spicy.
- Smoked paprika (1/2 tsp): A quiet layer of smokiness that makes people wonder what your secret is.
- Garlic powder (1/2 tsp): Just enough to add depth without tasting like garlic bread.
- Salt and pepper: Season to taste, but dont be shy, pasta needs more salt than you think.
Instructions
- Cook the pasta:
- Boil it in very salty 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 without stirring for a minute or two, then toss and repeat until you see golden brown spots. This is where the magic happens.
- Make the dressing:
- Whisk together mayo, sour cream, lime juice, and all the spices in a big bowl until smooth and creamy. Taste it now, it should be tangy and a little bold.
- Combine everything:
- Add the pasta, corn, onion, jalapeño, cilantro, and half the cotija to the bowl. Toss gently but thoroughly so every piece gets coated.
- Chill and rest:
- Cover and refrigerate for at least 20 minutes. The flavors need time to settle in and get friendly with each other.
- Finish and serve:
- Top with the remaining cotija, a handful of fresh cilantro, and serve with lime wedges on the side. Squeeze extra lime over each serving if you want.
Save This salad became my go to whenever I needed to feed a crowd without stress. I love that it sits quietly in the fridge, getting better while I do other things, and then shows up looking like I worked way harder than I did.
Adjusting the Heat
If youre serving this to people with different spice tolerances, keep the jalapeño mild by removing all the seeds and ribs. You can always put hot sauce on the table for those who want more kick. I once left the seeds in for a potluck and watched half the guests reach for water, so now I play it safe and let people customize.
Make It Lighter
Swap the sour cream for Greek yogurt and use a little less mayo if you want to cut some richness without losing the creamy texture. I did this once when I ran out of sour cream and honestly couldnt tell the difference. It still tastes indulgent, just a bit brighter.
Serving and Storage
This keeps well in the fridge for up to three days, though it rarely lasts that long. The pasta will absorb some of the dressing as it sits, so you might want to stir in a splash of lime juice or a spoonful of sour cream before serving leftovers. It also travels beautifully to picnics and potlucks.
- Pack it in a container with a tight lid and keep it cold until youre ready to serve.
- Bring extra cotija and cilantro in a separate bag to sprinkle on top at the last minute.
- Lime wedges are a must, they let everyone brighten their own bowl just the way they like it.
Save This pasta salad has become one of those recipes I make without thinking, the kind that feels like summer in a bowl. I hope it ends up on your table as often as it does on mine.
Recipe Questions & Answers
- → Can I use different pasta shapes?
Yes, short pasta like rotini, penne, or fusilli work best as they hold the dressing well and mix easily with the corn and veggies.
- → How do I achieve the smoky flavor in the corn?
Cooking the corn kernels in a hot skillet until lightly charred creates that smoky, roasted taste without needing a grill.
- → What can I substitute for cotija cheese?
Feta cheese makes a great substitute, offering a similar salty and creamy profile if cotija isn’t available.
- → Is it possible to make this dish spicier?
Yes, leaving in some jalapeño seeds or adding a pinch of cayenne pepper will increase the heat to your preference.
- → Can this be prepared ahead of time?
Absolutely, chilling the salad for at least 20 minutes allows the flavors to meld, making it perfect for advance preparation.