Pin It There's something about a farmers market visit in late July that makes you forget you're sweltering in the heat. I'd grabbed a pile of sweet corn that morning, and by afternoon, I was staring at it on my kitchen counter wondering what to make besides the usual grilled version. Then I remembered elote—those incredible Mexican street corn dripping with mayo and cheese—and thought, why not turn that magic into a pasta? What started as a "let me use this corn before it wilts" moment turned into the dish that's now my go-to for every summer gathering.
I made this the night before my brother's birthday cookout, nervous that it wouldn't be impressive enough next to his famous brisket. He took one bite, got quiet for a second, and then asked for the recipe before even trying anything else. Now I can't show up to a summer party without someone asking if I'm bringing the corn pasta again.
Ingredients
- Short pasta (penne, fusilli, or rotini): 350 g or 12 oz—the curves catch the dressing better than long strands, and anything too delicate will get lost in the sauce.
- Corn kernels: 2 cups fresh, canned, or frozen and thawed—fresh is best, but frozen corn actually caramelizes beautifully when you give it a quick sear.
- Red onion: ½ small one, finely diced—the bite it brings is essential, and soaking it briefly in lime juice mellows the sharpness if you're sensitive to raw onion.
- Red bell pepper: 1 small one, diced—adds color and sweetness without being overpowering.
- Fresh cilantro: ¼ cup chopped—don't skip this; it's what makes it taste alive.
- Green onions: 2, thinly sliced—a whisper of allium that keeps things fresh.
- Mayonnaise: 90 g or ⅓ cup—the creamy base that holds everything together.
- Sour cream: 90 g or ⅓ cup—tanginess that cuts through the richness and makes the dressing cloud-like.
- Cotija cheese: 60 g or ½ cup crumbled—this is worth seeking out for its salty, slightly grainy texture, though feta works if you're in a bind.
- Garlic: 1 clove minced—just enough to whisper in the background.
- Lime: 1, zested and juiced—brightness is everything here.
- Chili powder: 1 tsp—the warm spice that ties it all to its elote roots.
- Smoked paprika: ½ tsp—adds depth without heat.
- Ground cumin: ½ tsp—earthy and essential.
- Salt and black pepper: To taste—the final adjuster of balance.
Instructions
- Boil your pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it's just tender but still has a slight bite to it. Drain it and run it under cold water to stop the cooking and cool everything down quickly.
- Char the corn:
- While the pasta's cooking, get a large skillet hot over medium-high heat. Add the corn and let it sit for a minute or two before stirring—you want to hear it sizzle and catch some char. Three to four minutes of this, and you'll have something that tastes toasted and sweet instead of just raw and watery.
- Make the dressing:
- In a large bowl, whisk together the mayo, sour cream, crumbled cotija, minced garlic, lime zest, lime juice, chili powder, paprika, and cumin until you've got a smooth, creamy sauce. Taste it and adjust with salt and pepper until it sings.
- Bring it all together:
- Add the cooled pasta, charred corn, diced red onion, bell pepper, cilantro, and green onions to the bowl. Toss everything until every piece of pasta is coated in that creamy, tangy dressing. This is where it all comes alive.
- Taste and adjust:
- Take a bite and trust your instincts. A pinch more lime? Go for it. Need more salt? Add it now while you can taste it as you stir.
- Serve with flair:
- Transfer everything to a serving platter or bowl and top with extra cotija, fresh cilantro, a sprinkle of chili powder or Tajín, and wedges of lime. Serve chilled or at room temperature, whichever feels right for the moment.
Pin It My neighbor tried this at a Fourth of July potluck and spent the entire afternoon asking people if they'd had the corn pasta yet. She's the type who usually keeps to herself, but something about sharing food that good breaks down walls.
The Elote Connection
If you've never had elote from a street vendor in Mexico, it's a revelation—fresh corn on a stick, slathered with a lime and mayo mixture, rolled in cotija cheese, and dusted with chili powder. This pasta is basically that same flavor dream without needing to eat with your hands or worry about the toppings rolling off. It's comfort food dressed up as a pasta salad.
Make It Your Own
This recipe is flexible and forgiving because the core flavors are strong enough to handle variation. I've made it with jalapeños when I wanted heat, swapped in cotija for shredded queso fresco because that's what I had, and even stretched the dressing with a dollop of Greek yogurt when I was trying to keep things lighter. The point is to play with it until it tastes like your version of summer.
Storage and Serving Tips
This salad actually gets better with time as the flavors meld together. Make it the morning of your gathering, cover it, and let it sit in the fridge. Just give it a good stir before serving because some of the dressing will settle to the bottom. If you've made too much and have leftovers, you've basically already planned lunch for tomorrow.
- If it seems dry by day two, toss in a spoonful of extra sour cream or mayo to refresh the creaminess.
- Serve it cold from the fridge or let it sit out for 20 minutes to come to room temperature, depending on how heavy you want it to feel.
- This is your quiet MVP at any summer gathering—no one expects pasta salad to be this good.
Pin It There's something grounding about making food that brings people together without being fussy about it. This pasta does that effortlessly, whether it's sitting on a picnic blanket or a formal table, and that's why I keep making it.
Recipe Questions & Answers
- → Can I use frozen corn for this dish?
Yes, frozen corn works well. Thaw and sauté it until slightly charred to bring out its flavor.
- → What pasta shapes work best?
Short pasta like penne, fusilli, or rotini hold the dressing and mix-ins well for this salad.
- → How can I make this dish spicier?
Add diced jalapeño or a dash of hot sauce to the dressing for an extra kick.
- → Is there a lighter alternative to sour cream?
Greek yogurt can be used instead of sour cream to reduce richness while keeping creaminess.
- → Can this be prepared ahead of time?
Yes, make it up to a day ahead and stir well before serving to maintain freshness.