Pin it Summer arrived the year I discovered that pasta salad didn't have to be boring. A friend brought Mexican street corn elote to a potluck, and I couldn't stop eating it—the way that lime-cilantro cream clung to every kernel. That night, driving home with the windows down, I thought: what if I turned that magic into pasta? I grabbed penne from my pantry the next morning and started experimenting, and this vibrant, creamy blend became something I make constantly.
I made this for a backyard gathering last July, and someone actually asked if I'd catered it. The compliment stuck with me because nothing fancy happens here—just good ingredients treated kindly, and the whole thing coming together in one bowl. My neighbor came back for thirds and wanted the recipe written down on a napkin before she left.
Ingredients
- Short pasta (penne, fusilli, or rotini): 350 g (12 oz)—use whatever shape you have; it just needs to hold the dressing and catch those corn kernels.
- Corn kernels: 2 cups fresh, canned, or frozen and thawed—fresh corn in summer is worth seeking out, but honestly, frozen works just as well.
- Red onion: ½ small, finely diced—the sharpness matters here, so don't skip it or use white onion as a substitute.
- Red bell pepper: 1 small, diced—adds sweetness and color without overwhelming anything else.
- Fresh cilantro: ¼ cup, chopped—if you're one of those people who finds cilantro soapy, use parsley instead without apologies.
- Green onions: 2, thinly sliced—they brighten everything right at the end.
- Mayonnaise: 90 g (⅓ cup)—the base of the dressing; it needs to be full-fat to coat properly.
- Sour cream: 90 g (⅓ cup)—cuts the heaviness and adds tang that lime alone can't achieve.
- Cotija cheese: 60 g (½ cup), crumbled—it's salty and crumbly in the best way; feta works if you can't find it.
- Garlic: 1 clove, minced—fresh, not powder; you'll taste the difference.
- Lime: 1, zested and juiced—zest the lime before cutting it in half to juice; don't waste that fragrant yellow part.
- Chili powder: 1 tsp—adds warmth without heat; adjust if you prefer spicier.
- Smoked paprika: ½ tsp—brings a subtle smokiness that makes people wonder what they're tasting.
- Ground cumin: ½ tsp—earthy and essential; it ties everything to the Mexican street corn inspiration.
- Salt and black pepper: to taste—taste as you go; some cheeses and mayo are already salty.
Instructions
- Boil the pasta:
- Cook pasta in a large pot of salted boiling water until al dente, then drain and rinse under cold water until completely cool—this stops the cooking and keeps it from getting mushy.
- Char the corn:
- While pasta cooks, heat a skillet over medium-high heat and add corn. Sauté for 3–4 minutes until the kernels start to brown and pop slightly (use a touch of oil if you prefer, but it's fine dry). Let it cool completely; those charred bits are where the flavor lives.
- Make the dressing:
- Whisk mayonnaise, sour cream, cotija cheese, minced garlic, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper in a large bowl until completely smooth and the cheese starts to break down into the cream.
- Combine everything:
- Add the cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the bowl with dressing. Toss thoroughly until every piece is coated and the colors are evenly distributed throughout.
- Taste and adjust:
- Taste a bite and adjust seasoning—lime juice, salt, and chili powder are all things you can add more of if something feels flat.
- Finish and serve:
- Transfer to a serving platter, top with extra cotija cheese, fresh cilantro, a sprinkle of chili powder or Tajín, and lime wedges if you want them. Serve chilled or at room temperature, depending on your mood.
Pin it This dish became part of our summer tradition after that first experiment. Now every June, when the heat settles in and the idea of cooking anything hot feels impossible, this pasta salad appears on our table—refreshing but substantial, colorful but not trying too hard.
Make It Ahead
The best part about this recipe is that you can make it up to a day in advance and the flavors actually improve as they meld. The pasta absorbs the dressing gradually, so by the next day it tastes less like individual ingredients and more like one complete thought. If it seems a bit dry when you're about to serve it, whisk a tablespoon of lime juice or sour cream into it and toss again.
Making It Your Own
This is a framework, not a rulebook. Add diced jalapeño if you want genuine heat instead of just warmth, or stir in a splash of hot sauce after tasting. Swap Greek yogurt for sour cream if you want something lighter. Some people add diced avocado right before serving, and I've seen it done with black beans folded in. The lime and cilantro and charred corn are what make it feel like Mexican street corn, so those shouldn't disappear.
Serving and Storage Tips
Serve this chilled in summer or at room temperature if you've kept it out of direct sun for less than an hour. It pairs beautifully alongside grilled chicken, fish, or steak, and it's substantial enough to be the star of a vegetarian spread. Keep leftovers covered in the refrigerator for up to three days, though the texture is best within the first day or two.
- Stir it well before serving if it's been sitting—the dressing settles to the bottom.
- Hold off on garnishes until right before you eat if you're serving it the next day; they stay fresher that way.
- If you want to add avocado, slice it just before plating so it doesn't brown.
Pin it This pasta salad sits at that perfect intersection of easy and impressive—it tastes like you fussed over it, but honestly, you just threw good things together and gave them a moment to know each other. Make it once and it'll become something you reach for every time summer asks you to bring something to the table.
Recipe Questions & Answers
- → Can I use frozen corn in this dish?
Yes, frozen corn works well; just thaw and sauté until slightly charred to enhance flavor.
- → What pasta shapes are best suited here?
Short pasta types like penne, fusilli, or rotini hold the dressing nicely and provide great texture.
- → How can I add more heat to this pasta salad?
Incorporate diced jalapeño or a dash of hot sauce into the dressing for a spicy kick.
- → Is there a dairy-free alternative for the cotija cheese?
You can substitute crumbled feta or omit cheese for a lighter, dairy-free variation.
- → How long can the salad be stored before serving?
It can be prepared up to a day ahead; just stir well before serving to redistribute the dressing.
- → What dishes pair well with this pasta salad?
This salad complements grilled meats, barbecues, and other summer side dishes beautifully.