Save There's something magical about street corn that transcends its humble origins—the charred kernels, the tangy crumbly cheese, that lime-bright finish. One July afternoon, I was standing at a neighborhood taco truck watching the vendor brush corn with that creamy cotija mixture, and I thought: why isn't this in pasta form? That same evening, I threw together what would become this salad, and my partner took one bite and said, 'This is summer in a bowl.' It still is.
I made this for a backyard gathering last summer when someone asked me to bring 'anything fresh.' I set the bowl down on the picnic table and watched it become the first thing people went back for seconds of—which never happens at my parties. A friend's mother asked for the recipe while still holding her plate, and I knew I'd created something worth repeating.
Ingredients
- Short pasta (rotini, penne, or fusilli), 340 g: Choose shapes with curves or ridges that catch the dressing; they hold sauce better than smooth tubes and make every forkful flavorful.
- Fresh or frozen corn kernels, 2 cups: Fresh corn is sweeter and charring it brings out a deep, slightly smoky side you don't expect from something so summery.
- Red onion, 1 small, finely diced: The sharpness cuts through richness and adds a pleasant bite; don't skip it even though it seems like a small detail.
- Jalapeño, 1, seeded and finely chopped: Removing seeds keeps heat gentle, but save them if you like more punch without it overpowering the other flavors.
- Fresh cilantro, 1/2 cup chopped: This is your freshness anchor; it keeps the whole dish from feeling heavy even with the creamy dressing.
- Mayonnaise, 120 g (1/2 cup): The base of your dressing and worth using good quality since you'll taste it directly.
- Sour cream, 60 g (1/4 cup): Tanginess is everything here; it stops the salad from becoming one-note creamy and adds a subtle brightness.
- Cotija cheese, crumbled, 60 g (1/4 cup for dressing, 60 g more for topping): Salty, slightly grainy, it doesn't melt—it crumbles and distributes flavor throughout; feta works but tastes different, slightly sharper.
- Lime juice, from 2 limes: Freshly squeezed makes a noticeable difference; bottled lime juice tastes thin by comparison and the acidity isn't as clean.
- Chili powder, 1 tsp: Not hot on its own, it adds warmth and a subtle earthiness that builds with the other spices.
- Smoked paprika, 1/2 tsp: This gives you that whisper of char and smoke even before the corn gets charred.
- Garlic powder, 1/2 tsp: Keeps the profile clean and bright without fresh garlic pieces that might overpower the delicate corn flavor.
- Kosher salt and ground black pepper: Season generously; this salad can handle it because of how much flavor is competing for attention.
Instructions
- Cook the pasta foundation:
- Bring a large pot of generously salted water to a rolling boil—the water should taste like the sea. Add pasta and cook until al dente (usually 2 minutes under box time), then drain and rinse under cold water. Spread it on a plate so it cools completely and won't cook further from residual heat.
- Char the corn:
- While pasta cooks, heat a large skillet over medium-high heat without oil. Add corn kernels directly and stir occasionally for 5–7 minutes until they develop golden brown spots and smell slightly sweet and toasted. Listen for the occasional pop—that's the sugars caramelizing. Let it cool before mixing.
- Build the dressing:
- In a large bowl, whisk mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper until completely smooth and no lumps of mayo remain. Taste a tiny spoonful to check seasoning; lime should be bright but not sour.
- Bring it together:
- Add cooled pasta, charred corn, red onion, jalapeño, cilantro, and half the crumbled cotija cheese. Toss with your hands or two spoons until every piece is coated in dressing and nothing sits at the bottom. Be gentle enough that you don't break the pasta but thorough enough that mixing is even.
- Chill and season:
- Cover and refrigerate for at least 20 minutes so flavors can meld and everything gets cold. Before serving, taste again and add more salt, lime, or chili powder if needed; cold salads often need a touch more seasoning than they did when warm.
- Finish and serve:
- Top with remaining cotija cheese and a generous handful of fresh cilantro. Serve with lime wedges on the side so people can adjust tang to their taste.
Save The first time someone brought this to a potluck and it was gone before dinner was officially served, I realized it had crossed from 'recipe I make' into 'thing people expect at gatherings.' That's the moment food stops being just sustenance and becomes a small kindness you can hand to someone on a plate.
The Charm of Charring
Most pasta salads treat corn as a supporting player, but here it's a leading voice. When corn kernels hit a hot dry skillet, their natural sugars start to brown, developing complexity and depth that raw corn can't match. You're not cooking the corn through—you're just kissing it with heat, creating small spots of caramelization that give the whole salad textural interest. The sound and smell of corn charring in a skillet is unmistakable, and it signals you're building something special rather than just assembling ingredients.
Why Cotija Matters (and When to Substitute)
Cotija cheese has a reputation for being hard to find, and it's true that feta or queso fresco might be easier to grab. But if you can locate it, the difference is worth it—cotija is salty and granular, almost chalky in texture, which means it doesn't melt into the dressing but instead stays distinct, creating little bursts of flavor throughout. If you do substitute feta, expect a sharper, more pungent profile; queso fresco will taste fresher and milder. Neither is wrong, but each tells a slightly different story.
Timing and Temperature
The magic window for this salad is somewhere between 'just cold' and 'fridge-cold.' If you eat it immediately after mixing, flavors haven't had time to marry and everything tastes separate. If you make it hours ahead, it's still good but the pasta can absorb too much dressing and become heavy. The sweet spot is 20–45 minutes of chilling, where everything is cold, flavors have melded, and the texture is still bright.
- Taste the dressing before adding pasta; cold dulls spice slightly, so it should taste slightly over-seasoned at room temperature.
- If making this the night before, hold back the cilantro garnish and add it just before serving so it stays bright and fresh.
- Let it sit at room temperature for 10 minutes before serving in summer—the flavors open up slightly as it warms.
Save This salad has become my answer to 'what should I bring' because it never disappoints and it makes people happy in the most uncomplicated way. That's really all any dish needs to be.
Recipe Questions & Answers
- → What type of pasta works best?
Short pasta like rotini, penne, or fusilli holds the dressing well and blends smoothly with the corn and vegetables.
- → How is the corn prepared?
The corn is lightly charred in a skillet over medium-high heat without oil to add a smoky flavor that complements the creamy dressing.
- → Can I adjust the spice level?
Yes, leave some jalapeño seeds in or add a pinch of cayenne for more heat according to your preference.
- → What can substitute cotija cheese?
Feta cheese can be used as a substitute, providing a similar salty and creamy texture.
- → Is this suitable for vegetarians?
Yes, the dish features vegetarian-friendly ingredients including dairy and egg-based mayonnaise.
- → How should the dish be served?
It’s best chilled and served as a refreshing side or light meal, garnished with extra cotija cheese, cilantro, and lime wedges.