Pin It The first time I made this, I was standing in my kitchen on a sweltering July afternoon, craving the street corn I'd devoured from a cart in Mexico City weeks earlier. I had pasta, corn, and lime on hand, but no cotija cheese—so I improvised with what I had and discovered something even better than I'd planned. That happy accident taught me that the best summer dishes aren't always the ones you follow perfectly; they're the ones where you trust your instincts and let the flavors guide you.
I remember bringing this to a potluck where everyone expected the usual mayo-heavy pasta salad, and instead, they got something bright and unexpected. My neighbor came back for thirds and asked if I'd made it at a restaurant. That moment, standing by the serving table watching people discover something I'd created, reminded me why I love cooking—it's those small surprises that stick with people.
Ingredients
- Short pasta (340 g): Rotini, penne, or fusilli work best because they trap the creamy dressing in every twist and curve, unlike longer pastas that can slip right through your fork.
- Fresh or frozen corn kernels (2 cups): Fresh corn in season is unbeatable, but frozen corn works wonderfully—just thaw it before charring for the best results.
- Red onion (1 small): Finely diced red onion adds a sharp bite that cuts through the richness and keeps every forkful interesting.
- Jalapeño (1): Remove the seeds unless you love serious heat, and don't skip this—it's the quiet backbone of the whole dish.
- Fresh cilantro (1/2 cup): Chop it just before tossing; bruised cilantro loses its brightness and becomes almost bitter.
- Mayonnaise and sour cream (120 g and 60 g): This creamy base is what makes it feel indulgent, but the sour cream keeps it from becoming heavy or one-note.
- Cotija cheese (120 g total): Crumbly, salty, and irreplaceable—it's what separates this from generic corn salad, but feta works if you must substitute.
- Lime juice (from 2 limes): Fresh lime juice is essential; bottled tastes flat and will disappoint you.
- Chili powder, smoked paprika, garlic powder, salt, and black pepper: These spices whisper rather than shout, building warmth and depth without overpowering the fresh corn.
Instructions
- Cook the pasta until just tender:
- Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Add your pasta and cook until al dente, which means it has a slight resistance when you bite it, never mushy. Drain it, rinse under cold running water to stop the cooking and remove excess starch, then set it aside to cool completely so it won't wilt the salad.
- Char the corn for a smoky edge:
- While the pasta cooks, heat a large skillet over medium-high heat. Add the corn kernels directly to the dry pan and stir occasionally for 5 to 7 minutes, watching as they turn golden and develop dark, caramelized spots—these charred bits are where the magic happens. Pour the corn into a bowl and let it cool; you want it room temperature, not hot, when you add it to the dressing.
- Build the creamy, tangy dressing:
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until everything is smooth and no streaks remain. Taste a tiny bit on a spoon and remember what this tastes like—this is your seasoning baseline.
- Bring everything together:
- Add the cooled pasta, charred corn, finely diced red onion, chopped jalapeño, fresh cilantro, and half of the cotija cheese to the bowl with the dressing. Using a large spoon or your hands, toss everything gently but thoroughly until every piece of pasta is coated and the salad looks cohesive.
- Taste and adjust, then chill:
- Take a generous spoonful and taste it honestly—does it need more salt, more lime, more heat? Add what it needs, one pinch or squeeze at a time. Cover the bowl and refrigerate for at least 20 minutes; this resting time lets the flavors deepen and the pasta absorb some of the dressing's moisture.
- Finish and serve:
- Just before serving, sprinkle the remaining cotija cheese and extra cilantro over the top. Set out lime wedges on the side so people can add brightness if they want it. Serve it cold or at room temperature, and watch it disappear.
Pin It What struck me most was how my teenage nephew, who usually picks at everything, came back asking for the recipe—not to make it himself, but to ask if I'd send him some. There's something about this salad that feels both familiar and exciting, like summer itself served on a plate.
Why This Works as a Summer Dish
This pasta salad hits all the marks of a perfect warm-weather meal: it's refreshing without being cold or boring, it holds up beautifully at a picnic, and it actually improves as it sits, making it ideal for advance prep. The charred corn brings a depth that keeps it interesting even as you're eating your third forkful, and the lime and jalapeño keep everything bright instead of heavy. It's also forgiving—if you show up to a potluck and someone's already brought pasta salad, yours will be the one people remember.
Variations That Keep It Fresh
I've played with this in different ways depending on what I have and what mood I'm in. Sometimes I add diced grilled chicken or shrimp to make it a complete meal, or I'll stir in diced avocado at the last moment for creaminess. Black beans add substance and earthiness if you want something more filling, and roasted red peppers bring a sweet contrast to the spice. The core of the recipe—the charred corn, the lime, the cotija—stays the same, but everything else can flex based on your pantry or what you're serving it alongside.
Storage and Make-Ahead Tips
This salad actually tastes better the next day, which is why I often make it the morning of a gathering rather than the night before—the flavors deepen and meld overnight, and you avoid the pasta turning soggy. Store it in a covered bowl in the refrigerator for up to three days, though I've never had it last that long. If it dries out, the fix is simple: stir in a little extra mayo mixed with lime juice, not water, which will dilute the flavor.
- Make the dressing and prep all vegetables up to 8 hours ahead, keeping them separate until you're ready to assemble.
- Cook the pasta and corn the morning of serving, then combine everything 2 to 3 hours before guests arrive.
- Transport it in a covered container with extra cotija and cilantro in a small bag, adding them just before serving to keep everything looking fresh.
Pin It Every time I make this, I'm taken back to that sunny afternoon when I improvised with what I had and created something that's become a summer staple. More importantly, I'm reminded that the best recipes aren't always the most complicated ones—they're the ones that bring people together and make them ask for seconds.
Recipe FAQs
- → How do I get the best flavor from the corn?
Lightly charring the corn kernels in a dry skillet enhances their sweetness and adds a smoky depth that complements the creamy dressing perfectly.
- → Can I use different types of pasta?
Short pasta shapes like rotini, penne, or fusilli work best as they hold the dressing well and blend seamlessly with the other ingredients.
- → What gives the dish its creamy texture?
The combination of mayonnaise, sour cream, and crumbled cotija cheese creates a rich, smooth dressing that coats the pasta and vegetables evenly.
- → How spicy is the dish and can it be adjusted?
The dish has a mild kick from jalapeño and chili powder, but you can increase heat by adding jalapeño seeds or a pinch of cayenne pepper.
- → How should this dish be served for best results?
Chilling the salad for at least 20 minutes allows the flavors to meld beautifully, making it a refreshing addition to summer gatherings or light meals.