Pin It The first time I brought this pasta salad to a neighborhood potluck, my friend Sarah actually pulled me aside to demand the recipe. She said it tasted exactly like the street corn we'd both loved on that trip to Mexico City, but somehow even better. I'd spent the whole morning before the party obsessively charring corn kernels in my cast iron skillet until my kitchen smelled like a summer fair, and that extra step made all the difference. Now it's the dish everyone requests for every gathering, and I never mind making it.
Last summer, I made a triple batch for my sister's backyard baby shower. The guests kept drifting toward the food table throughout the party, and by the time we cut the cake, the enormous bowl was completely empty. My aunt confessed she'd circled back four times, and my cousin asked if I could teach her how to make it for her upcoming wedding shower. That's when I realized this wasn't just a side dish, it was the kind of food that makes people feel taken care of.
Ingredients
- Short pasta: Rotini, penne, or fusilli work best because all those nooks and crannies catch the creamy dressing and hold onto little pockets of flavor
- Fresh corn kernels: Charring them in a hot skillet transforms ordinary sweet corn into something smoky and extraordinary, though frozen works in a pinch
- Red onion: Finely diced adds a sharp contrast that cuts through the rich creaminess, and I've learned the smaller you chop it, the better it distributes throughout
- Jalapeño: Seeded for just a gentle warmth that wakes up your palate without overwhelming the other flavors
- Fresh cilantro: Toss it in right at the end so it stays bright and herbal, not wilted or sad
- Mayonnaise: Creates the velvety base that clings to every curve of pasta and kernel of corn
- Sour cream: Adds a lovely tang that keeps the dressing from feeling too heavy or one note
- Cotija cheese: This salty, crumbly Mexican cheese is non negotiable for authentic flavor, though feta works if you're absolutely stuck
- Fresh lime juice: The acid is what makes everything sing and prevents the salad from tasting too rich or cloying
- Chili powder: Provides that signature elote warmth and deep red color that makes the dish look as good as it tastes
- Smoked paprika: My secret ingredient for enhancing that charred corn flavor even more
- Garlic powder: Dissolves perfectly into the creamy dressing without any raw garlic harshness
Instructions
- Cook the pasta:
- Boil those pasta shapes in generously salted water until they're perfectly al dente, then drain and rinse under cold water to stop the cooking process and cool everything down quickly.
- Char the corn:
- Get your skillet ripping hot and toss in those corn kernels, letting them sizzle and blister until they develop gorgeous dark spots and smell slightly sweet and smoky.
- Whisk the dressing:
- In your biggest mixing bowl, combine the mayonnaise, sour cream, lime juice, and all those spices until you have a silky, orange tinged mixture that tastes like pure comfort.
- Combine everything:
- Throw in the cooled pasta, charred corn, diced onion, chopped jalapeño, cilantro, and about half the crumbled cheese, then toss gently until every single piece is coated in that creamy, tangy dressing.
- Chill and rest:
- Taste and adjust anything that needs tweaking, then let the whole thing hang out in the fridge for at least 20 minutes so the flavors can become proper friends.
- Finish and serve:
- Scatter the remaining cotija over the top, shower it with a bit more fresh cilantro, and serve with lime wedges so people can squeeze on extra fresh juice right at the table.
Pin It My oldest son turned his nose up at pasta salad for years until I finally convinced him to try just one bite of this version. He stood at the counter picking out the charred corn kernels one by one, and before I knew it, he'd eaten half the bowl. Now he requests it for his school lunch, and I've started packing it in those little divided containers so everything stays perfectly mixed until he's ready to eat. Some battles you win by being patient, and some you win with really good food.
Make It Your Own
I've discovered that adding black beans transforms this into a hearty main dish that my vegetarian sister actually requests for dinner. A diced avocado on top makes it feel luxurious and creamy in a completely different way. Sometimes I throw in roasted red peppers for sweetness, especially when I want to stretch the recipe to feed a crowd.
Perfect Pairings
This pasta salad shines alongside grilled chicken, fish tacos, or pretty much anything that comes off a barbecue. I've also served it as part of an indoor Mexican feast with enchiladas and refried beans. The bright acidity cuts through rich main dishes perfectly, and it somehow manages to feel light and substantial at the same time.
Storage and Meal Prep Magic
This keeps beautifully in the fridge for three to four days, though the pasta will drink up some of the dressing as it sits. I actually prefer it on day two when all the flavors have really settled into each other. If you're meal prepping, store the fresh cilantro separately and add it right before serving.
- Press a piece of plastic wrap directly onto the surface to prevent the creamy dressing from forming a weird skin in the fridge
- If the pasta seems dry after refrigerating, stir in a splash more lime juice rather than more mayonnaise to wake everything back up
- Bring this to room temperature for about 15 minutes before serving, as cold dulls all those carefully layered flavors
Pin It Every time I make this pasta salad, I'm transported back to that Mexico City trip and the tiny street cart where I first tasted elote. Some recipes are just meant to be shared, and this one has brought so much joy to so many gatherings that I can't imagine ever not having it in my regular rotation.
Recipe FAQs
- → How can I char the corn kernels evenly?
Cook corn in a hot skillet without oil, stirring occasionally until kernels develop light brown spots, enhancing their natural sweetness.
- → What pasta shapes work best for this dish?
Short, sturdy pastas like rotini, penne, or fusilli hold the dressing well and provide a pleasant texture contrast.
- → Can I adjust the heat level?
Yes, increase jalapeño quantity or add seeds for more spice, or reduce them for a milder flavor.
- → What can I substitute for cotija cheese?
Feta cheese offers a similar crumbly texture and tangy taste, making it a great alternative.
- → How long should the salad chill before serving?
Chilling for at least 20 minutes allows flavors to meld, creating a harmonious and refreshing dish.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and features fresh vegetables, dairy, and pasta, fitting a vegetarian diet.