Save Last summer, I was standing in my neighbor's kitchen when she pulled out a street corn from the grill, and I watched her scrape off that charred corn with such care, rolling it in mayo and cheese. That moment stuck with me, and I kept thinking about how to capture that magic in something that could actually sit in a bowl without falling apart. One Saturday afternoon, I started playing around with pasta, corn, and that signature lime-cilantro-cheese combination, and this dish was born. It became the thing I'd make when people were coming over and I wanted something that tasted like summer felt.
I brought this to a potluck thinking nobody would touch it because, honestly, mayo-based salads can be intimidating. Within minutes it was half gone, and a friend was asking me to email her the recipe before she left. That's when I knew this wasn't just a summer side dish—it was something people actually wanted to make again.
Ingredients
- Short pasta (penne, fusilli, or rotini): 350 g (12 oz) of any shape works, but I prefer penne because it traps the dressing beautifully in all those little tubes.
- Corn kernels: 2 cups of fresh, canned, or frozen and thawed—charring them brings out a sweetness you won't get any other way.
- Red onion: ½ small one, finely diced to keep the bite sharp without overwhelming everything.
- Red bell pepper: 1 small one, diced for color and a gentle sweetness that balances the spice.
- Fresh cilantro: ¼ cup chopped—this is what makes it taste like street corn, not just creamy pasta.
- Green onions: 2 thinly sliced for a light onion flavor that doesn't compete with the other layers.
- Mayonnaise: 90 g (⅓ cup) as your creamy base, which I learned to accept as essential rather than trying to replace it with yogurt every time.
- Sour cream: 90 g (⅓ cup) to lighten the mayo and add a tang that makes you reach for another bite.
- Cotija cheese: 60 g (½ cup) crumbled, or feta if you can't find it—this salty, crumbly cheese is what gives it that authentic street corn identity.
- Garlic: 1 clove minced to wake up the dressing without making it aggressive.
- Lime: 1 lime zested and juiced for brightness that pulls everything together.
- Chili powder: 1 tsp for warmth and depth without heat.
- Smoked paprika: ½ tsp to hint at char and smoke.
- Ground cumin: ½ tsp because it belongs in anything inspired by Mexican flavors.
- Salt and black pepper: to taste, adjusted at the very end when you can actually taste what you've made.
Instructions
- Cook your pasta to tender but still alive:
- Bring a large pot of salted water to a rolling boil and add the pasta, stirring occasionally so nothing sticks to the bottom. You want it al dente, which means when you bite into a piece, there's just a tiny bit of resistance in the very center. Once it's there, drain it in a colander and rinse it under cold running water until it stops steaming completely.
- Char the corn until it catches:
- Heat a large skillet over medium-high heat and add your corn kernels. You can use a touch of oil or go dry—I usually go dry and let the natural sugars do the work. After 3 to 4 minutes, you'll smell something sweet and slightly scorched, and you'll see brown spots appearing on some kernels. That's exactly what you want. Let it cool completely before adding it to the mix.
- Build a dressing that tastes like elote:
- In a large bowl, whisk together the mayonnaise, sour cream, crumbled cotija cheese, minced garlic, lime zest, and fresh lime juice until it's smooth with no lumps. Then add the chili powder, smoked paprika, cumin, and a generous pinch of salt and pepper. Taste it as you go—this is where you get to decide if it needs more lime brightness or more cheese umami.
- Bring everything together gently:
- Add your cooled pasta, charred corn, diced red onion, bell pepper, cilantro, and green onions to the bowl with the dressing. Use a large spoon or your hands to toss everything together, making sure every piece of pasta gets coated. This is not the time to be delicate—you need good coverage.
- Taste and adjust until it sings:
- Before you even think about serving, taste a bite on a clean spoon. Does it need more salt? More lime? A whisper more cumin? This five-minute moment of adjustment is what separates good from memorable.
- Finish with flourish:
- Transfer to a serving platter or bowl and sprinkle with extra cotija cheese, fresh cilantro, a light dusting of chili powder or Tajín, and lime wedges on the side. The garnish isn't decoration—it's the final layer of flavor and texture.
- Chill and let flavors mingle:
- You can serve this chilled or at room temperature, but either way, letting it sit for at least 30 minutes before serving lets all the flavors settle into each other. If you made it ahead, give it a good stir before serving because the pasta tends to absorb the dressing as it sits.
Save My sister made this for a Fourth of July dinner and set it next to a platter of grilled chicken, and suddenly we weren't eating sides anymore—we were all just gathered around this one bowl. That's when I realized this recipe wasn't about nostalgia or tradition, it was about creating a moment where people actually want to be around the food.
Making It Your Own
This recipe lives on the border between tradition and improvisation, and that's where it gets interesting. Some people add roasted poblano peppers for smokiness, others throw in black beans for protein, and a friend of mine adds a dash of hot sauce to her batch because she likes the dressing to bite back. The beauty is that the base—the lime, the cheese, the cilantro—is rock solid, so you can play with everything else without losing the soul of the dish.
Making It Lighter
If mayo feels heavy to you, swap the sour cream for plain Greek yogurt and reduce the mayo by a quarter, and you've got something that still tastes rich but feels less indulgent. I've also added a few tablespoons of fresh lime juice instead of relying solely on the zest, which brightens everything without needing more dairy. The trick is that cotija cheese is so intense that you don't actually need as much creamy base as you think.
Timing and Storage Tips
This salad actually improves if made up to a day ahead, because the dressing gets a chance to fully coat everything and the flavors have time to become friends. When you're ready to serve, give it a good stir because the pasta absorbs liquid and the bottom of the bowl can get a little thick. If you're traveling with it, pack the garnishes separately and add them just before serving so they stay fresh and vibrant.
- Make it in the morning and refrigerate it covered—the flavors only get better as they mingle.
- If the salad seems dry when you're about to serve, add a squeeze of fresh lime juice or a tablespoon of sour cream to loosen it back up.
- Taste it one more time before serving because seasoning always needs a tiny adjustment after sitting.
Save This dish has a way of becoming the thing people ask you to bring to every gathering, and honestly, that's a good problem to have. It's proof that the simplest ideas, when executed with attention and a little personal touch, become the ones everyone remembers.
Recipe FAQs
- → What pasta types work best?
Short pasta shapes like penne, fusilli, or rotini hold the dressing well and provide a satisfying texture.
- → Can I use fresh corn?
Yes, fresh corn kernels add sweetness and texture; just sauté them lightly to enhance flavor with slight char.
- → How spicy is the dish?
A mild warmth from chili powder and smoked paprika; adjust by adding jalapeños or hot sauce for more heat.
- → What are good garnishes?
Extra cotija cheese, fresh cilantro, lime wedges, and a sprinkle of chili powder or Tajín add bright finishing touches.
- → Can I prepare it in advance?
Yes, making it a day ahead allows flavors to meld; toss well before serving to redistribute dressing.
- → Any dietary substitutions?
Greek yogurt can replace sour cream for a lighter texture; use gluten-free pasta for wheat-free needs.