Pin It The first time I made this, I was standing in my kitchen on a sweltering July afternoon, scrolling through my phone for something to bring to a last-minute barbecue. I remembered biting into an elote from a street vendor in Mexico City years ago—that perfect contrast of creamy, tangy, spicy, and charred corn—and thought: why hasn't anyone turned that into a pasta? An hour later, I had my answer, and it's been my go-to summer side ever since.
I brought this to a potluck where someone had made four different corn-based dishes, which felt like a cosmic joke until someone tasted mine and declared it the clear winner. That moment taught me that the magic wasn't in being original; it was in balancing the flavors so well that each bite felt intentional.
Ingredients
- Short pasta (penne, fusilli, or rotini): 350 g (12 oz) — Use whatever shape you prefer, but shorter pieces make eating this salad less awkward with a fork.
- Corn kernels: 2 cups fresh, canned, or frozen and thawed — Fresh is wonderful, but frozen is just as good and sometimes better since it's picked at peak ripeness.
- Red onion: ½ small red onion, finely diced — It provides a sharp bite that cuts through the creaminess beautifully.
- Red bell pepper: 1 small red bell pepper, diced — Sweet and colorful, it adds textural contrast without overpowering the corn.
- Fresh cilantro: ¼ cup chopped — Don't skip it; it brings a brightness that ties everything together.
- Green onions: 2 green onions, thinly sliced — A gentle onion flavor that doesn't compete with the red onion.
- Mayonnaise: 90 g (⅓ cup) — This is the creamy base; use a good quality mayo if you can.
- Sour cream: 90 g (⅓ cup) — It adds tang and keeps the dressing from being too heavy.
- Cotija cheese: 60 g (½ cup) crumbled, or feta as a substitute — Cotija has a salty, slightly crumbly texture that mimics the elote experience perfectly.
- Garlic: 1 clove, minced — Fresh garlic matters here; it anchors the flavor.
- Lime: 1 lime, zested and juiced — Zest and juice both; one without the other leaves the recipe feeling incomplete.
- Chili powder: 1 tsp — Use a mild chili powder unless you want real heat.
- Smoked paprika: ½ tsp — It adds a whisper of smokiness that suggests something charred.
- Ground cumin: ½ tsp — Essential for that Mexican street food vibe.
- Salt and black pepper: to taste — Always taste and adjust at the end.
Instructions
- Cook the pasta until just shy of done:
- Bring a large pot of salted water to a rolling boil and add your pasta. You want it al dente—it should have a slight bite when you taste it. Drain it through a colander, then rinse under cold water until it's completely cooled; this stops the cooking and prevents it from turning mushy when you toss it with the dressing.
- Char the corn for depth:
- While the pasta cools, heat a large skillet over medium-high heat and add your corn. Let it sit without stirring for a minute or two so it makes contact with the hot surface and begins to turn golden and slightly charred—this takes about 3 to 4 minutes total and transforms the corn's flavor completely. Transfer it to a plate to cool.
- Build your dressing with balance:
- In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, minced garlic, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until it's smooth and cohesive. Taste it straight from the whisk; this is your moment to adjust the balance before anything else goes in.
- Combine everything gently:
- Add the cooled pasta, charred corn, diced red onion, diced bell pepper, cilantro, and green onions to the bowl with the dressing. Fold and toss everything together until every piece of pasta is evenly coated, which usually takes about a minute of careful tossing.
- Taste and trust your instincts:
- Give it a final taste and adjust seasoning as needed—more lime, more salt, more spice, whatever feels right to you. This is your dish now.
- Finish it with flair:
- Transfer everything to a serving platter and scatter extra cotija, additional cilantro, and lime wedges on top. A sprinkle of chili powder or Tajín adds both color and a final hint of spice.
- Serve when ready:
- You can serve it immediately at room temperature, or chill it for a few hours if you prefer it cold. Either way, give it a gentle stir just before serving.
Pin It I'll never forget my neighbor asking if I'd made this professionally because she'd never had anything quite like it at a potluck before. That's when I realized the beauty of this recipe: it takes something iconic and reimagines it in a way that feels both familiar and surprising.
The Elote Connection
Elote—Mexican street corn slathered in a creamy, tangy, spiced coating—is pure summer nostalgia for anyone who's had it fresh from a vendor. This pasta salad captures that same spirit but in a form you can eat with a fork at a picnic without getting it all over your hands. The charred corn, the cotija cheese, the lime, the cumin—they're all playing the same notes, just orchestrated differently. It's a beautiful example of how understanding the heart of a dish lets you reimagine it without losing what made it special in the first place.
Storage and Make-Ahead Tips
This salad is actually one of those rare dishes that improves as it sits because the flavors meld and the dressing absorbs into the pasta, making everything taste more cohesive. You can assemble it up to a day ahead, which makes it perfect for entertaining when you'd rather not be in the kitchen during the party. Just store it in an airtight container in the fridge and give it a gentle stir before plating, because the dressing will have settled to the bottom.
Ways to Customize and Play
This recipe is a wonderful starting point for experimentation because the flavor profile is sturdy enough to handle variations. I've added crispy crumbled bacon for richness, roasted jalapeños for heat, black beans for substance, and even a touch of honey to balance extra lime juice on days when I wanted to push the brightness further. The foundation of charred corn and creamy dressing is flexible enough to accommodate whatever seasonal vegetables or proteins appeal to you. Here are three quick additions that always work:
- Stir in diced jalapeño or a dash of hot sauce into the dressing for a spicy kick that builds with every bite.
- Swap Greek yogurt for sour cream if you want a lighter version that still delivers the tang and creaminess.
- Add grilled chicken, shrimp, or crispy black beans to turn this from a side dish into a complete meal.
Pin It There's something deeply satisfying about serving a dish that tastes like summer—bright, bold, and unafraid of flavor. This Mexican street corn pasta does exactly that, and it never fails to make people happy.
Questions About This Recipe
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well when thawed and sautéed to develop a slight char that enhances the flavor.
- → What pasta types work best for this dish?
Short pasta shapes like penne, fusilli, or rotini hold the dressing well and complement the vegetables nicely.
- → How can I add more heat to the dish?
Incorporate diced jalapeño into the dressing or sprinkle a dash of hot sauce to elevate the spiciness.
- → Is there a lighter alternative to sour cream in the dressing?
Greek yogurt can be used as a substitute for sour cream to reduce fat while maintaining creaminess.
- → Should the salad be served chilled or room temperature?
It tastes great both chilled and at room temperature, making it flexible for different serving preferences.