Pin It I threw this together one July afternoon when my neighbor brought over a bag of corn from the farmers market. She swore it was the sweetest of the season, and I believed her the moment I charred it in my cast iron skillet. The smell alone—smoky, buttery, almost popcorn-like—made me rethink every pasta salad I'd ever made. I tossed it with lime, mayo, and cotija, and by the time I brought it to the backyard potluck that evening, the bowl was scraped clean before the burgers even hit the grill.
The first time I served this at a picnic, someone asked if I'd ordered it from a taco truck. I took that as the highest compliment. It sat in a big glass bowl on a checkered blanket, and people kept coming back for seconds, lime wedges in hand. One friend even admitted she hated pasta salad until she tried this version, which felt like a small victory in my ongoing campaign against bland potluck food.
Ingredients
- Short pasta (rotini, penne, or fusilli): The twists and ridges grab onto the creamy dressing, so every bite is coated. I usually go for rotini because it holds up well in the fridge.
- Fresh or frozen corn kernels: Fresh is ideal if its in season, but frozen works beautifully and chars just as well in a hot skillet. Avoid canned if you can, the texture just isnt the same.
- Red onion: Adds a sharp, crisp bite that balances the richness of the dressing. Dice it fine so it doesnt overpower.
- Jalapeño: Seeded keeps it mild, but leave a few seeds in if you like a little heat creeping up on you.
- Fresh cilantro: This is non-negotiable for me. It brings brightness and a grassy note that ties everything together.
- Mayonnaise and sour cream: The creamy base that mimics the crema youd get on street corn. I use full-fat for flavor, but Greek yogurt can sub for sour cream if you prefer.
- Cotija cheese: Salty, crumbly, and tangy. If you cant find it, feta is a solid stand-in, though cotija has a drier, more authentic vibe.
- Lime juice: Freshly squeezed is key. Bottled lime juice tastes flat and wont give you that zing.
- Chili powder, smoked paprika, garlic powder: The holy trinity of smoky, earthy warmth. Smoked paprika especially adds a grilled note even if you didnt fire up the barbecue.
- Kosher salt and black pepper: Season generously. Pasta needs salt, and this dressing can handle it.
Instructions
- Cook the pasta:
- Boil it in water thats as salty as the sea until its just al dente. Drain, rinse under cold water to stop the cooking, and let it cool completely so the dressing doesnt get soupy.
- Char the corn:
- Heat a dry skillet over medium-high and toss in the corn kernels. Let them sit undisturbed for a minute or two until they start to pop and turn golden brown. Stir occasionally and cook until you see those dark, caramelized spots—thats where the flavor lives.
- Make the dressing:
- In a large bowl, whisk together the mayo, sour cream, lime juice, and all the spices until smooth and creamy. Taste it now and adjust the lime or salt if needed.
- Combine everything:
- Add the cooled pasta, charred corn, red onion, jalapeño, cilantro, and half the cotija to the bowl. Toss gently but thoroughly so every piece of pasta gets dressed.
- Chill and rest:
- Cover and refrigerate for at least 20 minutes. This step is crucial—the flavors meld and the pasta soaks up the dressing, making every bite more cohesive.
- Finish and serve:
- Before serving, top with the remaining cotija, a handful of fresh cilantro, and set out lime wedges for squeezing. The extra lime right before eating makes all the difference.
Pin It One evening, I made a double batch and packed it in a cooler for a beach trip. We ate it straight from the container with plastic forks, sand in our toes, lime wedges balanced on the cooler lid. My cousin said it tasted better than anything we could have ordered, and I agreed. Sometimes the best meals are the ones you didnt plan to make special, but they end up that way anyway.
Make It Your Own
Ive added diced bell peppers for crunch, swapped in Greek yogurt when I was out of sour cream, and even stirred in black beans to make it more filling. Once, I ran out of cotija and used shredded cheddar—it wasnt traditional, but it was still good. This recipe is forgiving and welcomes whatever you have on hand.
Storage and Serving
This keeps well in the fridge for up to three days, though the cilantro may lose some brightness. I like to add a fresh squeeze of lime and a sprinkle of cilantro just before serving leftovers. Its great cold straight from the fridge, or you can let it sit at room temperature for 15 minutes if you prefer it less chilled.
What to Serve Alongside
Ive served this next to grilled chicken, carne asada, and even pulled pork. It also stands alone as a light lunch or picnic main. If youre feeding a crowd, pair it with chips, guacamole, and cold beer. The tangy, creamy flavors work with almost anything off the grill.
- Grilled chicken thighs or skirt steak
- Fresh tortilla chips and salsa verde
- Watermelon slices or a simple green salad
Pin It This salad reminds me why I cook: to turn simple ingredients into something that feels generous and alive. I hope it becomes one of those recipes you make without thinking, the kind that shows up at every summer gathering because people ask for it by name.
Recipe FAQs
- → How do I achieve the best char on the corn?
Cook the corn kernels in a hot skillet without oil, stirring occasionally until lightly browned and smoky, about 5–7 minutes.
- → Can I substitute the cotija cheese used in the dish?
Yes, feta cheese makes a good substitute, offering a similar salty and tangy profile.
- → What pasta shapes work best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and complement the texture of the corn.
- → How can I adjust the heat level in this dish?
Control the spice by removing jalapeño seeds or adding a pinch of cayenne pepper for a stronger kick.
- → Is it important to chill the salad before serving?
Yes, chilling for at least 20 minutes enhances the flavors, allowing the dressing to meld with the pasta and vegetables.
- → Can I make this ahead of time?
It can be prepared a few hours ahead and stored refrigerated, but fresh garnishes should be added just before serving.