Creamy Street Corn Pasta

There's something about the smell of charred corn hitting hot cast iron that pulls me right back to a street market in Mexico City, where vendors were grilling elote and wrapping them in foil. I came home obsessed with recreating that magic, but in salad form for summer dinners when I wanted something fresh that didn't require standing over a stove. This pasta salad became my answer—it has that creamy, tangy, slightly spicy soul of street corn but works as a whole meal or side that actually improves if you make it ahead.

I made this for my neighbor's Fourth of July barbecue last summer, and watching people go back for thirds while they were already full of burger and ribs told me everything I needed to know. Someone asked if it was from a restaurant, which felt like the highest compliment a home cook can get.

Ingredients

• Short pasta (340 g): Rotini or penne work best because their shapes trap the creamy dressing and catch little pockets of corn—skip long noodles here.
• Fresh or frozen corn (2 cups): If you can find corn at peak season, use it; frozen corn actually works beautifully and sometimes tastes sweeter than fresh kernels that have traveled.
• Red onion (1 small): Dice it fine so the sharpness spreads throughout rather than biting you in one bite.
• Jalapeño (1): Seed it unless you love heat, and remember that chili powder and paprika add their own warmth layered underneath.
• Fresh cilantro (1/2 cup): This isn't optional—it's what makes the salad taste alive; if you hate cilantro, use parsley instead.
• Mayonnaise and sour cream (120 g and 60 g): The combination matters more than the exact ratio; mayo brings richness, sour cream adds tang.
• Cotija cheese (120 g total): Its crumbly, salty nature is irreplaceable, but feta works in a pinch with slightly less drama.
• Lime juice (2 limes): Fresh lime is non-negotiable; bottled tastes thin and metallic by comparison.
• Spices: Chili powder, smoked paprika, garlic powder, salt, and black pepper—use quality versions if you have them, as they're the backbone of the flavor.

Instructions

Get the pasta cooking:

Bring a large pot of salted water to a rolling boil—it should taste like the sea. Drop in your pasta and cook until it's just tender but still has a little resistance when you bite it, usually a minute or two before the package says. Drain it, give it a cold water rinse to stop the cooking, and set it aside to cool completely so it doesn't wilt the cilantro later.

Char the corn:

While the pasta cooks, heat your skillet over medium-high heat until it's almost smoking. Dump the corn in without any oil—the dry heat will make the kernels pop and brown at the edges, which takes about five to seven minutes and fills your kitchen with an incredible smell. Stir it every minute or so, then let it cool on a plate because warm corn will wilt everything when you toss it together.

Build the dressing:

In a large bowl, whisk together mayonnaise, sour cream, and lime juice until it's completely smooth, then add chili powder, smoked paprika, garlic powder, salt, and pepper. Taste it at this point—you want it to taste bright and a little bold, because the pasta will soften these flavors when it all comes together.

Bring it all together:

Add the cooled pasta, charred corn, diced red onion, chopped jalapeño, cilantro, and half the cotija to the bowl. Use a large spoon or your hands to toss everything until every strand is coated in that creamy dressing. The moment it comes together is satisfying—suddenly all those separate ingredients become one thing.

Chill and finish:

Cover and refrigerate for at least twenty minutes so the flavors can get to know each other, then taste it once more before serving. Top with the remaining cotija, a handful of fresh cilantro, and serve lime wedges on the side so people can adjust the brightness to their taste.

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My sister brought her boyfriend to a family dinner when I made this, and he ate in a quiet, focused way that meant I didn't need to ask if he liked it. He asked for the recipe before dessert, and she's still making it every summer—that's when I knew this salad had crossed from my kitchen into theirs.

Why Charred Corn Changes Everything

The charring isn't just for looks or texture. When corn sits on hot metal, the natural sugars caramelize and develop nutty, smoky notes that raw or boiled corn simply cannot match. It's a small step that transforms this from a backyard barbecue side into something that feels intentional and thoughtful. If you only remember one thing from this recipe, remember that heat and time create flavor in ways that mixing and blending never can.

Making It Your Own

This recipe is a starting point, not a rulebook. I've made it with queso fresco when cotija wasn't around, added crispy bacon because why not, and once threw in some diced avocado about five minutes before serving. The core—charred corn, creamy dressing, lime—stays the same, but your kitchen should have a say in what lands on the table.

Serving and Storage

This salad is best served cold, and it actually tastes better the next day once everything has mingled in the fridge. It keeps for three to four days covered, though the cilantro loses some brightness after day two. Serve it alongside grilled chicken or fish, or make it the whole meal on a hot evening with crusty bread and a cold drink on the side.

• If it sits a few hours and starts looking dry, drizzle a squeeze of fresh lime juice and a spoonful of sour cream mixed with a pinch of salt to revive it.
• Transport it to a picnic in a sealed container and wait to top with cheese and cilantro until you're ready to eat.
• Leftovers are perfect straight from the fridge, no reheating needed.

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Every time I make this, I'm grateful for that afternoon in Mexico City and how a simple street food turned into a recipe that brings people together. It's the kind of dish that tastes like summer and friendship on a plate.

Frequently Asked Questions

→ How should pasta be cooked for this dish?

Cook the pasta in generously salted boiling water until al dente, then drain and rinse with cold water to cool and stop cooking.

→ What type of corn works best?

Fresh or frozen corn kernels can be used; char the corn in a skillet to develop a smoky, slightly crispy flavor.

→ Can I adjust the spice level?

Yes, including jalapeño seeds or adding cayenne pepper will increase the heat to suit your preference.

→ What alternatives exist for cotija cheese?

Feta cheese works well as a substitute, providing a similar crumbly texture and salty tang.

→ How long should the salad chill before serving?

Refrigerate for at least 20 minutes to allow flavors to marry and the dish to become nicely chilled.

→ Can this dish be made dairy-free?

Replace mayonnaise and sour cream with dairy-free alternatives and omit cotija cheese to suit dairy-free diets.