Creamy Street Corn Pasta

There's something magical about the way street corn tastes—that perfect collision of sweet, tangy, and spicy that hits you like a warm breeze. One lazy summer afternoon, I was standing in my kitchen with leftover corn from the farmers market and a sudden craving for something lighter than the heavy pasta salads everyone brings to barbecues. I started playing around with the elote flavors I loved, tossed them with pasta instead of serving them on the cob, and ended up with this creamy, addictive salad that's now my go-to when I want something that feels both comforting and bright.

I made this for a Fourth of July potluck last summer, and honestly, it disappeared faster than the burgers came off the grill. People kept coming back for thirds, and someone actually asked if I'd charge them for the recipe. That's when I knew I'd stumbled onto something special—it's fancy enough that people think you fussed, but casual enough that it doesn't feel pretentious alongside regular cookout fare.

Ingredients

• Pasta (12 oz, about 340 g): Short shapes like rotini or penne work best because they catch the dressing in all those little crevices—avoid long thin pasta, which tends to clump.
• Fresh or frozen corn kernels (2 cups, about 300 g): Frozen actually works great here since you're going to char it anyway, and it's more convenient than shucking ears.
• Red onion (1 small, finely diced): The sharp bite mellows as it sits in the dressing, adding a gentle sweetness by serving time.
• Jalapeño (1, seeded and chopped): Removing the seeds keeps the heat gentle; leave them in if you want more punch.
• Fresh cilantro (1/2 cup, chopped): Don't skip this—it's what makes the whole thing taste like elote and not just regular corn salad.
• Mayonnaise (1/2 cup, about 120 g): Use a good quality mayo if you can; it's the backbone of the dressing and makes a real difference.
• Sour cream (1/4 cup, about 60 g): This lightens the mayo and adds that tangy depth that keeps everything from feeling heavy.
• Cotija cheese (1/2 cup total, about 120 g): Crumbly and salty, it's the traditional elote cheese; feta works in a pinch but cotija is worth hunting down.
• Lime juice (2 limes): Fresh is non-negotiable here—bottled lime juice tastes flat and tinny by comparison.
• Chili powder, smoked paprika, garlic powder, salt, and black pepper: These layered spices are what give this salad its street-food character without overwhelming anything.

Instructions

Cook the pasta until just tender:

Boil salted water like you're cooking for the sea, then add pasta and stir right away so nothing sticks. Drain it when it still has a tiny bit of resistance—it'll keep cooking slightly as it cools, and you want it tender but not mushy.

Char the corn until it's spotted and golden:

Heat a dry skillet over medium-high heat and let the corn sit undisturbed for a minute before stirring; you want to hear it sizzle and smell that sweet, toasted aroma. This step takes about 5 to 7 minutes and transforms frozen corn into something that tastes like you picked it fresh.

Build the dressing in a big bowl:

Whisk mayo, sour cream, lime juice, and all the spices together until smooth and creamy. Taste as you go—you might find you want more lime or chili powder depending on your mood.

Combine everything while it's still cool:

Add the pasta, corn, onion, jalapeño, cilantro, and half the cotija to the dressing and toss until every strand is coated. The salad should look glossy and alive, not dry or overdressed.

Chill and let flavors meld:

At least 20 minutes in the fridge helps the dressing coat everything evenly and lets the flavors get to know each other. You can make this a day ahead; just save the cilantro and cotija for right before serving.

Finish with cheese and a squeeze of lime:

Top with remaining cotija and fresh cilantro just before serving, and set out lime wedges so people can add brightness to taste.

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The moment I knew this was a keeper was watching my friend who claims to hate mayo go back for another serving and ask what was in the dressing. He couldn't believe something so creamy didn't feel heavy, and neither could I—that's the secret of balancing mayo with sour cream and lime.

Why Charring Matters

Cooking corn in a dry skillet over high heat creates little caramelized spots that taste like a totally different ingredient from plain boiled corn. The natural sugars in the kernels toast and deepen, giving the whole salad a more complex, craveable flavor. If you're using fresh corn from the market at peak season, this step makes it sing; frozen corn gets a second life that honestly rivals fresh.

Making It Your Own

This recipe is honestly a framework for whatever you have on hand or whatever heat level you prefer. I've made it with grilled corn instead of pan-charred, added roasted red peppers when I had them, and swapped cilantro for parsley when someone at the table was cilantro-averse. The key is keeping that lime-mayo-cotija foundation intact; everything else is flexible and forgiving.

Timing and Storage Tips

This salad is actually better the next day once the flavors have had time to marry and soften together. Make it in the morning for an evening event, or even the day before if you're feeding a crowd. Keep it in the fridge in a covered container, and if it seems a bit dry after sitting, whisk together a small amount of extra mayo and lime juice and toss it through right before serving to freshen everything up.

• The pasta and corn can be cooked and cooled up to 4 hours ahead, making this a perfect make-ahead side for busy days.
• Save the cilantro and cotija topping for right before serving so they stay bright and don't get soggy or lost in the dressing.
• This keeps well for 3 to 4 days in the fridge, making it a great lunch option throughout the week.

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This salad feels like summer in a bowl, the kind of dish that makes people relax and linger at the table a little longer. Serve it with grilled chicken or fish, bring it to a potluck, or eat it straight from the container while standing in front of the open fridge on a hot day—it's good every way.

Recipe FAQs

→ How do you char the corn for best flavor?

Cook the corn kernels in a dry skillet over medium-high heat, stirring occasionally until lightly charred, about 5–7 minutes. This enhances sweetness and adds a smoky depth.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw it before cooking and proceed to char it in the skillet for best texture and flavor.

→ What kind of pasta is recommended?

Short pasta shapes like rotini, penne, or fusilli are ideal as they hold the dressing and mix-ins well.

→ Is there a way to adjust the spice level?

For milder heat, remove jalapeño seeds completely or reduce chili powder. Add more seeds or cayenne to increase spiciness.

→ How long can this dish be stored?

Store in an airtight container in the refrigerator for up to 2 days. The flavors meld well but pasta can soften over time.