Save to Pinterest There's something about summer that makes me reach for corn in every possible form, but it wasn't until I accidentally charred some kernels in a hot skillet that I discovered this pasta salad. A friend had brought a bowl of Mexican street corn to a potluck, and I couldn't stop thinking about those smoky, creamy flavors—so I decided to toss them into pasta one afternoon when the kitchen felt too hot for anything heavy. The result was so unexpectedly good that it became our go-to dish whenever someone asks what to bring to a cookout.
I remember serving this at a backyard dinner when a neighbor mentioned they'd never had fresh corn in pasta before, and watching their face when they tasted it was one of those small kitchen victories that reminded me why I cook. They came back three times for more, and now every time I see them, they ask if I'm making 'that corn pasta thing.' It's become our little inside joke, the dish that somehow connects us every summer.
Ingredients
- Pasta (350 g or 12 oz penne, fusilli, or rotini): Short shapes work best here because they actually trap the creamy dressing instead of letting it slide off—I learned this after trying long pasta once and being disappointed.
- Corn kernels (2 cups fresh, canned, or frozen and thawed): Fresh corn in summer is ideal, but honestly frozen works just as well and sometimes tastes even sweeter because it's picked at peak ripeness.
- Red onion (½ small, finely diced): The sharpness cuts through the richness of the mayo and sour cream, so don't skip it or use too much.
- Red bell pepper (1 small, diced): This adds sweetness and color, plus a gentle crunch that makes each bite interesting.
- Fresh cilantro (¼ cup chopped): If you're one of those people who thinks cilantro tastes like soap, use parsley instead—no judgment here.
- Green onions (2, thinly sliced): These go in at the end so they stay bright and fresh, adding a subtle onion bite without overwhelming anything.
- Mayonnaise (90 g or ⅓ cup): This is the creamy backbone, and using good quality mayo makes a real difference in how silky the whole thing becomes.
- Sour cream (90 g or ⅓ cup): The tanginess here is essential—it keeps the salad from tasting heavy and adds a brightness that plays perfectly with the lime.
- Cotija cheese (60 g or ½ cup crumbled, or feta as substitute): Cotija has this wonderful salty, slightly grainy texture that adds texture and authentic flavor, though feta works in a pinch if that's what you have.
- Garlic (1 clove minced): Just one clove is enough—you want to taste it as a whisper of flavor, not a shout.
- Lime (zested and juiced): The zest adds brightness while the juice brings acidity that brings everything into focus.
- Chili powder (1 tsp): This gives warmth and depth without heat, so it works even if you don't like spicy food.
- Smoked paprika (½ tsp): The smokiness echoes the charred corn and adds complexity that makes people ask what your secret ingredient is.
- Ground cumin (½ tsp): Just enough to remind you this is inspired by Mexican street corn, but not so much that it overpowers.
- Salt and black pepper (to taste): Taste as you go because the amount you need depends on your other ingredients—especially the cheese and mayo, which are both salty.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and add your pasta, cooking until it's just tender but still has a slight resistance when you bite it. The salt in the water is important because it seasons the pasta itself, not just adds flavor on top.
- Toast the corn:
- While the pasta cooks, heat a large skillet over medium-high heat and add your corn kernels with just a touch of oil or nothing at all—let them sit undisturbed for a minute or two until you hear them start to pop and you see dark spots forming on the kernels. This charring step is what transforms regular corn into something special, so don't rush it or stir too much.
- Make the dressing:
- In your largest mixing bowl, whisk together the mayo, sour cream, cotija cheese, minced garlic, lime zest, lime juice, chili powder, smoked paprika, and cumin until everything is smooth and well combined. The mixture should look creamy and taste balanced between rich and tangy.
- Bring it all together:
- Add the cooled pasta, charred corn, diced red onion, bell pepper, cilantro, and green onions to your dressing bowl and toss everything gently but thoroughly so every piece gets coated with that creamy dressing. This is where the magic happens—the flavors start finding each other.
- Taste and adjust:
- Take a bite and really think about what you're experiencing—is it tangy enough, or does it need more lime juice? Is it too rich, or should it be creamier? There's no wrong answer here, just what tastes right to you.
- Serve and garnish:
- Transfer everything to your serving platter or bowl and scatter extra cotija cheese, fresh cilantro, and lime wedges across the top for color and flavor. A light dusting of chili powder or Tajín adds a finishing touch that makes it look restaurant-ready.
Save to Pinterest What I love most about this dish is that it feels fancy enough to bring to someone's dinner party, but it's really just a collection of things tossed together—no intimidation required. There's something beautiful about food that celebrates summer so honestly, and that's what this salad does every single time.
The Magic of Charred Corn
The moment those corn kernels hit a hot skillet and start popping is when this whole dish transforms from pleasant to memorable. The dry heat caramelizes the natural sugars and creates these deep, complex flavors that you simply can't get by boiling or steaming—it's the difference between corn as a side ingredient and corn as the star. When you hear that sizzle and smell the toasted sweetness filling your kitchen, you'll understand why I'm so passionate about this one specific step.
Building the Creamy Base
The dressing is where the soul of this salad lives, and it's worth taking a moment to whisk it together properly rather than just stirring everything in. When mayo and sour cream combine with fresh lime juice and those warm spices, something almost magical happens—the acidity brightens the richness, and the spices add this wonderful background warmth that makes you want another bite. The cotija cheese adds texture and a salty note that keeps it all balanced, so if you substitute, choose something with similar personality rather than something mild.
Make It Your Own
One of the best things about this recipe is how flexible it is without losing its identity—you can adjust the heat level, swap in different cheeses, or add vegetables based on what you have on hand or what you're in the mood for. The foundation is strong enough to handle your personal tweaks, and that's the mark of a truly good recipe. Think of this as your starting point, not your final destination.
- For extra heat, stir in diced jalapeño or a splash of hot sauce into the dressing before mixing everything together.
- If you prefer something lighter, Greek yogurt works beautifully in place of some or all of the sour cream without sacrificing that tangy flavor.
- This salad keeps in the refrigerator for up to a day, which makes it perfect for meal prep or bringing to potlucks where you need something that travels well.
Save to Pinterest This pasta salad has become my answer to the question 'what should I bring?' because it's always welcome and always appreciated. There's something about sharing food that tastes this good and comes together this easily that makes cooking feel less like a chore and more like a gift you get to give.
Answers to Recipe Questions
- → What pasta types work best?
Short pasta shapes like penne, fusilli, or rotini hold the dressing well and are ideal for this dish.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn thawed and sautéed slightly is a convenient and tasty alternative to fresh corn.
- → How spicy is this dish?
The blend of chili powder and smoked paprika offers a mild smoky warmth; add jalapeños or hot sauce to increase heat.
- → Is it better served chilled or at room temperature?
Both temperatures work well—chilling enhances the creamy flavors, while room temperature emphasizes the spices.
- → Can cotija cheese be substituted?
Feta cheese is a great substitute, providing a similar crumbly texture and tangy flavor.