Save I threw this together one July afternoon when I had friends coming over and zero plan for a side dish. There was corn from the farmers market sitting on the counter, a box of pasta in the cupboard, and a craving for something that tasted like summer without turning on the grill. What came out of that kitchen scramble has since become the dish people ask me to bring to every cookout.
The first time I served this at a backyard party, someone scraped the bowl clean and asked if there was more in the kitchen. There wasnt. Now I always double the batch because it disappears faster than anything else on the table, and I like having leftovers for myself the next day.
Ingredients
- Short pasta (340 g): Rotini or fusilli works best because the creamy dressing clings to all the twists and ridges.
- Corn kernels (2 cups): Fresh is ideal when its in season, but frozen works beautifully and you can char it straight from the bag.
- Red onion (1 small): Adds a sharp bite that balances the richness, dice it fine so it blends in without overpowering.
- Jalapeño (1): Seeding it keeps the heat gentle, leaving just a hint of warmth and flavor.
- Cilantro (1/2 cup): Fresh and chopped roughly, it brightens every bite and smells like sunshine.
- Mayonnaise (120 g): The creamy base that makes everything luscious and coats the pasta evenly.
- Sour cream (60 g): Adds tang and a slight lightness, you can swap in Greek yogurt if you prefer.
- Cotija cheese (120 g total): Salty, crumbly, and essential for that authentic street corn vibe, feta works if you cant find it.
- Lime juice (from 2 limes): Freshly squeezed is non-negotiable, it wakes up all the other flavors.
- Chili powder, smoked paprika, garlic powder: These spices create the warm, smoky backbone of the dressing.
- Salt and pepper: Season to taste, the cotija is salty so go easy at first.
Instructions
- Cook the pasta:
- Boil it in well-salted water until al dente, then drain and rinse under cold water to stop the cooking. Let it cool completely so the dressing doesnt get warm and thin.
- Char the corn:
- Toss the kernels into a hot skillet with no oil and let them sit undisturbed for a minute or two before stirring. Youre looking for golden-brown spots that smell toasty and sweet, this takes about 5 to 7 minutes.
- Make the dressing:
- Whisk together the mayo, sour cream, lime juice, and all the spices in a big bowl until smooth and creamy. Taste it now, this is your chance to adjust the tang or heat before everything gets mixed in.
- Combine everything:
- Add the cooled pasta, charred corn, onion, jalapeño, cilantro, and half the cotija to the bowl. Toss gently but thoroughly so every piece is coated.
- Chill and rest:
- Cover and refrigerate for at least 20 minutes. The flavors meld and the pasta soaks up the dressing, making it taste even better than it did fresh.
- Finish and serve:
- Top with the remaining cotija, a sprinkle of cilantro, and lime wedges on the side. Squeeze the lime over your portion right before eating for a bright, citrusy pop.
Save One evening I packed this into a container and took it to a potluck where I knew exactly one person. By the end of the night, three people had asked for the recipe and someone suggested I start a food blog. I didnt, but I did start bringing extra copies of the recipe written on index cards.
How to Get the Best Char on Your Corn
Use a cast iron skillet if you have one, it holds heat like nothing else and gives you those deep caramelized spots. Let the corn sit still for at least a minute before you stir it, patience is what creates the char. If youre using frozen corn, dont thaw it first, just toss it straight into the hot pan and let the moisture cook off before the browning starts.
Make It Your Own
I once added diced red bell pepper because I had one sitting in the crisper, and it added a sweet crunch that worked surprisingly well. You can also throw in black beans for extra protein, or swap the jalapeño for a serrano if you like more heat. Some people love a handful of crumbled bacon on top, and honestly, I dont blame them.
Storage and Leftovers
This keeps in the fridge for up to three days, though the pasta will absorb some of the dressing over time. If it looks a little dry on day two, stir in a spoonful of sour cream or a squeeze of lime to bring it back to life. I actually prefer it the next day when all the flavors have had time to settle in together.
- Store it in an airtight container to keep the cilantro from wilting.
- Add the final cotija and garnishes right before serving, not during storage.
- Let it sit at room temperature for 10 minutes before serving if its been in the fridge, cold pasta salad tastes better when its not ice cold.
Save This is the kind of recipe that makes you look like you tried harder than you did. Bring it anywhere and people will assume you spent hours in the kitchen, but youll know it took less time than finding parking.
Recipe Guide
- → What type of pasta works best for this dish?
Short pasta like rotini, penne, or fusilli hold the dressing well and provide a nice texture contrast.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn can be used and should be thawed before charring for best flavor.
- → How spicy is the dish and can the heat be adjusted?
The jalapeño and chili powder add mild heat, which can be increased by including seeds or adding cayenne.
- → What can I substitute for cotija cheese?
Feta cheese makes a great alternative, providing a similar crumbly texture and tangy flavor.
- → Is it necessary to chill the pasta salad before serving?
Chilling allows the flavors to meld and enhances the creamy dressing’s taste, though it can be served immediately if needed.
- → Can this dish be made vegan or dairy-free?
To make it dairy-free, substitute sour cream and mayonnaise with vegan alternatives and omit the cheese topping.