Save The first time I made this was at a July Fourth gathering when my neighbor mentioned she'd never had proper elote, and I realized I could transform that into something pasta-based and actually portable for a potluck. I'd been craving corn all summer, but the idea of wrestling with whole elote on the cob while wearing white pants felt like a disaster waiting to happen. So instead of standing over a grill with charred corn falling everywhere, I decided to coax that same magic into a creamy pasta salad that wouldn't make anyone's clothes a casualty. The result was so good that people kept coming back to the bowl, and I kept making it.
I remember standing in my kitchen on a humid afternoon, playing around with what felt like elote deconstructed, and my partner wandered in and asked if something was burning. It wasn't—that was just the corn hitting the hot skillet and developing those deep golden spots. The smell of charred corn mixed with lime and cilantro filled the whole apartment, and he stuck around to be my taste tester, which meant I knew I was onto something good.
Ingredients
- Short pasta (penne, fusilli, or rotini): Use 350 g (12 oz); the shape matters because it catches the creamy dressing and holds onto those charred corn kernels.
- Corn kernels: Fresh is ideal if you can get it in summer, but frozen thawed corn works beautifully and honestly tastes fresher than sad fresh corn in winter—the key is actually charring it so it develops flavor.
- Red onion: ½ small, finely diced; the bite cuts through the creaminess and keeps everything balanced instead of drowsy.
- Red bell pepper: 1 small, diced; it adds crunch and sweetness without being aggressive about it.
- Fresh cilantro: ¼ cup chopped; don't skip this or use dried—it's the voice of the whole dish.
- Green onions: 2, thinly sliced; they give you a whisper of onion flavor without the crunch fatigue of raw onion throughout.
- Mayonnaise: 90 g (⅓ cup); use something you actually like because this is where the richness comes from.
- Sour cream: 90 g (⅓ cup); it brightens the mayo and keeps the dressing from feeling heavy, plus it makes everything taste tangy in the best way.
- Cotija cheese: 60 g (½ cup) crumbled; it's salty and crumbly and authentic, but honestly feta works if that's what's in your fridge.
- Garlic: 1 clove minced; just one—you want a whisper, not a shout.
- Lime: 1, zested and juiced; the zest goes into the dressing for brightness, and the juice ties everything together.
- Chili powder: 1 tsp; this is your warm spice backbone.
- Smoked paprika: ½ tsp; it adds depth and a hint of smoke that echoes the charred corn.
- Ground cumin: ½ tsp; just enough to make you taste it without being able to name it.
- Salt and black pepper: To taste; taste as you go because everything tastes different depending on your corn and cheese.
Instructions
- Start the pasta:
- Bring a large pot of salted water to a rolling boil—it should taste like the sea. Add your pasta and cook until just al dente, about 8 to 10 minutes depending on your shape, then drain it into a colander and rinse under cold water until it stops steaming. The cold water shocks it and keeps it from getting mushy while it sits.
- Char the corn:
- While the pasta cooks, heat a large skillet over medium-high heat until it's genuinely hot—you want to hear a little sizzle when the corn hits. Add your corn kernels (you can use a touch of oil if you're nervous, but honestly they release enough moisture that it's not necessary), and let them sit undisturbed for a minute or so until they start spotting with char. Toss them and keep going until you see golden brown bits, about 3 to 4 minutes total, then pour them onto a plate to cool.
- Build the dressing:
- In a large bowl, combine the mayonnaise, sour cream, crumbled cotija, minced garlic, lime zest, and lime juice, then whisk until smooth and creamy. Add the chili powder, smoked paprika, and cumin and whisk again, then taste and season with salt and pepper—go easy on the salt because the cheese is already salty.
- Bring it together:
- Add the cooled pasta to the bowl with the dressing, then add the charred corn, diced red onion, diced bell pepper, cilantro, and green onions. Using a large spoon or your hands, toss everything until the dressing coats everything evenly and nothing is hiding at the bottom of the bowl. This takes a minute and honestly feels good to do.
- Taste and adjust:
- Take a bite and see what it needs—maybe a squeeze more lime if it feels flat, maybe a pinch more salt, maybe another shake of cumin. Trust yourself here because you're the one eating it.
- Plate and garnish:
- Transfer everything to a serving platter and scatter extra cotija, fresh cilantro, a light dusting of chili powder or Tajín, and lime wedges over the top. You can serve it right away at room temperature, or chill it and serve cold.
Save What surprised me most was watching people who swore they didn't like mayo-based dishes go back for seconds, because the lime and cilantro and charred corn made it feel fresh instead of heavy. It stopped being just a side dish and became the thing people talked about.
When to Make This
This is the salad for those moments when the weather is too hot to turn on the oven, when you're feeding a crowd and need something that actually tastes good at room temperature, when you're sick of the same four side dishes that show up at every gathering. I make it whenever corn is good and I need something I can prepare in the afternoon and forget about until dinner. It's also the kind of thing that travels well to picnics or potlucks because it doesn't wilt or get weird sitting out.
How to Make It Yours
The beauty of this recipe is that it's forgiving and flexible depending on what you have and what you're craving. If you like heat, dice a jalapeño and stir it into the dressing, or add a dash of hot sauce if you want to keep things subtle. You can swap Greek yogurt in for the sour cream and no one will notice except your waistline. If you have cotija but it's been sitting in your fridge looking questionable, a good crumbly feta works, or even crispy bacon if you want to go in a completely different direction.
Make-Ahead and Storage Tips
This salad is genuinely better the next day because the pasta continues drinking in the dressing and everything melds into something harmonious. You can make it up to a day ahead, keep it covered in the fridge, and give it a good stir before serving because the dressing settles. If you're prepping for a party, chop your vegetables the morning of and make the dressing a few hours ahead, but don't combine everything until a couple hours before you need it, or the pasta gets soft and the vegetables start releasing water.
- Stir it well before serving because the dressing does settle to the bottom.
- If it looks dry the day after, add a squeeze of lime juice and a splash of extra sour cream to refresh it.
- This is a perfect companion to grilled meats, fish, or just about anything you're barbecuing.
Save This recipe reminds me that sometimes the best dishes come from wanting to fix a problem—I just wanted elote that didn't fall apart on my clothes—and ending up with something better. Now I make it every summer because people ask for it, and honestly because I can't stop.
Recipe Guide
- → What pasta types work best for this dish?
Short pasta shapes like penne, fusilli, or rotini hold the dressing well and complement the texture of the corn and vegetables.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly when thawed and sautéed to bring out its natural sweetness and slight char.
- → How can I add extra heat to the pasta?
Incorporate diced jalapeño or a dash of hot sauce into the dressing for a spicy kick without overpowering the other flavors.
- → Is there a lighter alternative to the creamy dressing?
Greek yogurt can substitute sour cream for a lighter, tangy dressing while maintaining creaminess.
- → Can this dish be made ahead of time?
Yes, it can be prepared up to a day in advance. Stir well before serving to redistribute the dressing and flavors.
- → What are suitable serving suggestions?
This pasta pairs well with grilled meats or can be featured as a flavorful side at summer barbecues and picnics.