This Mexican street corn pasta salad has a special place in my summer rotation. I first put this combination together on a hot July afternoon when I wanted everything I loved about elote — the charred corn, tangy lime, crumbly cotija, and spicy chili powder — but in a form that would travel well to a picnic. It instantly became a favorite: sweet kernels with smoky notes folded into tender pasta, finished with bright cilantro and a creamy, tangy dressing. The texture contrast of al dente pasta, crisp charred corn, and soft cheese makes each bite interesting, and it’s easy to scale up for guests.

I discovered that cooking the corn long enough to get real caramelized bits—about 8 to 10 minutes in a hot skillet with a little butter—transforms the flavor. When I served this to my family the first time, the kids who normally avoid salads came back for seconds, and my sister asked for the recipe notes immediately. It’s the kind of dish that travels well, keeps nicely in the fridge, and brightens a table with minimal fuss. Because it uses simple pantry staples and a handful of fresh ingredients, it’s perfect for weeknight dinners, potlucks, or as a side at a backyard barbecue.

Ingredients

• Pasta: Use 8 ounces of elbow macaroni or penne. I prefer a sturdy shape like penne that traps the dressing, and Barilla or De Cecco hold up well to tossing. Cook it al dente so the salad keeps its bite once chilled.
• Corn: 3 cups of sweet corn kernels (fresh cut from about 4 ears in season, or thawed frozen kernels). Fresh corn gives an immediate sweetness and a crisp pop; if using frozen, drain well and pat dry to promote char.
• Butter: 3 tablespoons unsalted butter to get a good, even char on the corn without burning. Clarified butter or neutral oil also works if you prefer.
• Spice: 1/2 teaspoon chili powder and 1/4 teaspoon smoked paprika folded in with the corn for that smoky, slightly spicy backbone. Use an ancho or mild chili powder for a deeper flavor.
• Dressing: 1/2 cup mayonnaise and the juice from 1 lime. The mayo gives a silky coating and the lime keeps it bright—substitute plain Greek yogurt for a tangier, lighter version.
• Finish: 1/4 cup chopped cilantro and 1/2 cup crumbled cotija cheese for salt and texture. If cotija is unavailable, queso fresco or finely grated Parmesan can be alternatives in a pinch.
• Optional Heat: 1 jalapeno, seeded and minced for a fresh pepper kick. Adjust or omit to suit your family’s spice tolerance.

Instructions

Cook the pasta: Bring a large pot of generously salted water to a boil. Add 8 ounces of elbow macaroni or penne and cook according to package directions until al dente (usually 8 to 11 minutes depending on shape). Drain in a colander and rinse thoroughly under cold water to halt cooking and cool the pasta. Toss with a small drizzle of olive oil to prevent sticking and set aside to finish cooling while you char the corn. Char the corn: Heat a large heavy skillet over medium-high heat and add 3 tablespoons of butter. When the butter foams, add 3 cups of corn kernels in an even layer. Let the corn sit undisturbed for 2 minutes to develop a sear, then stir and continue cooking, stirring occasionally, until many kernels are browned and a few have deeply charred spots—about 8 to 10 minutes total. If using frozen corn, pat dry first to get better caramelization. Season the corn: Remove the skillet from heat and immediately sprinkle 1/2 teaspoon chili powder and 1/4 teaspoon smoked paprika over the hot corn so the spices bloom in the residual heat. Toss to coat evenly and allow the mixture to cool for 5 minutes so it won’t melt the cheese when combined. Assemble the salad: In a large mixing bowl combine the cooled pasta, the charred and seasoned corn, 1/2 cup mayonnaise, juice from 1 lime, 1/4 cup chopped cilantro, 1/2 cup crumbled cotija, and the minced jalapeno if using. Gently fold everything together until evenly coated. Taste and adjust with extra lime, salt, or freshly ground black pepper as needed. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at cool room temperature; finish with a little extra cotija and a lime wedge if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid leaving the salad at room temperature longer than two hours. If you plan to pack it for a picnic, keep it chilled in a cooler and add a small ice pack underneath to maintain freshness. When reheating, this salad is best served chilled; if you prefer it slightly warm, reheat gently in a skillet just to take the chill off, but avoid microwaving in a plastic container for even heating and texture preservation.

Ingredient Substitutions

If you want a lighter version, replace half the mayonnaise with plain Greek yogurt for tang and a protein boost; the salad will be a touch less rich but still creamy. For a dairy-free option, substitute a plant-based mayonnaise and skip the cotija or use toasted pepitas for crunch and salt. Swap cotija with feta or queso fresco when cotija isn’t available; the flavor will shift slightly but maintain a crumbly salty finish. Use gluten-free pasta to make the dish gluten-free, and choose low-sodium mayo if you need to control salt.

Serving Suggestions

Serve it as a side with grilled chicken, carne asada, or blackened fish. It also stands in as a main when topped with sliced avocado and a simple green salad. Garnish with extra cilantro, a sprinkle of chili powder, or a drizzle of olive oil and an extra lime wedge. For a casual spread, place in a large bowl with tortilla chips on the side so guests can scoop or spoon onto plates.

Cultural Background

The flavors are inspired by Mexican elote, the beloved street food of charred corn slathered with crema, cheese, chili powder, and lime. This dish translates those bold elements into a pasta format that nods to both Mexican and American picnic traditions. Elote variations exist throughout Mexico—from cotija and mayonnaise to cotija with crema—so this pasta adaptation is part of a global trend of combining traditional flavors with easy, shareable formats.

Seasonal Adaptations

In summer, use fresh corn cut right from the cob for the brightest flavor; in cooler months, frozen corn is a reliable, economical substitute—thaw and dry it before charring. For winter twists, add roasted poblano peppers for depth, or toss in roasted sweet potatoes for a heartier autumn variation. For spring, add fresh peas or chopped green onion for a lighter, brighter profile.

Meal Prep Tips

Prepare the pasta and char the corn the day before, then refrigerate each separately and combine just before serving to keep textures optimal. If preparing for lunches, portion into shallow airtight containers with a lime wedge and a small packet of extra cotija to sprinkle on when ready to eat. This keeps the salad from becoming soggy and preserves the fresh flavors.

This salad has become one of my favorite easy dishes to share because it feels special without needing rare ingredients. Make it once, and you’ll find yourself coming back to the same balance of smoke, cream, and bright citrus every summer.