Save One summer evening, my neighbor brought over a cup of charred corn topped with lime and spice, and I couldn't stop thinking about it for days. I started tossing those flavors into everything until this pasta salad happened almost by accident. The creamy tang, the smokiness, the little bursts of heat—it all just clicked. Now it shows up at every backyard gathering, and people always ask if I brought it. I always do.
I made this for a potluck once without tasting it first, just trusting the process. When I finally tried it at the table, I realized I'd forgotten the lime juice entirely. I squeezed fresh lime over my own plate and watched everyone else do the same without saying a word. Now I always taste before I serve, and I always bring extra lime wedges just in case.
Ingredients
- Short pasta (340 g): Rotini or fusilli grab the dressing better than smooth shapes, and cooking it just to al dente keeps it from getting mushy when it chills.
- Corn kernels (2 cups): Fresh corn tastes best when charred, but frozen works beautifully and saves time without sacrificing that sweet pop.
- Red onion (1 small): Dice it fine so it distributes evenly, and if it's too sharp, soak the pieces in cold water for five minutes before adding.
- Jalapeño (1): Seeding it keeps the heat gentle, but leave a few seeds in if you like a little thrill in each bite.
- Fresh cilantro (1/2 cup): This is what makes it taste alive, so use the tender stems too—they have even more flavor than the leaves.
- Mayonnaise (120 g): It creates the creamy base that clings to every piece of pasta without feeling heavy.
- Sour cream (60 g): This adds tang and loosens the dressing just enough to coat instead of clump.
- Cotija cheese (60 g plus extra): Salty, crumbly, and perfect—feta works if you can't find it, but cotija is worth hunting down.
- Lime juice (from 2 limes): Fresh lime is non-negotiable here, it wakes up every other flavor and keeps the richness in check.
- Chili powder, smoked paprika, garlic powder (1 tsp, 1/2 tsp, 1/2 tsp): These three together build warmth and depth without making it spicy, just flavorful.
- Kosher salt and black pepper (1/2 tsp, 1/4 tsp): Season the dressing well so the pasta doesn't taste flat when it cools down.
Instructions
- Cook the pasta:
- Boil it in well-salted water until just al dente, then drain and rinse under cold water to stop the cooking. Let it cool completely so the dressing doesn't slide off when you toss it.
- Char the corn:
- Heat a dry skillet over medium-high and add the corn in a single layer. Let it sit without stirring for a minute or two, then toss and repeat until you see golden brown spots. It should smell sweet and smoky.
- Make the dressing:
- Whisk together the mayonnaise, sour cream, lime juice, and all the spices in a large bowl until it's smooth and creamy. Taste it now—it should be tangy, a little salty, and just barely spicy.
- Combine everything:
- Add the cooled pasta, charred corn, red onion, jalapeño, cilantro, and half the cotija to the bowl. Toss gently but thoroughly so every piece gets coated. If it looks dry, add a squeeze more lime or a spoonful of sour cream.
- Chill and rest:
- Cover and refrigerate for at least 20 minutes. The flavors meld together and the pasta soaks up the dressing just enough to taste fully seasoned.
- Finish and serve:
- Right before serving, sprinkle the remaining cotija and cilantro on top. Set out lime wedges so everyone can add a fresh squeeze if they want.
Save I brought this to a picnic where someone's kid said it tasted like a fiesta, and now that's what my family calls it. It's the dish that gets eaten first, even before the dessert table opens. There's something about the way the lime and smoke and creaminess come together that makes people go back for seconds without thinking.
How to Get the Best Char on Your Corn
Use a hot, dry skillet and resist the urge to stir constantly. Let the kernels sit undisturbed for a minute or two so they caramelize instead of steam. If you're using frozen corn, pat it dry first with a towel so it chars instead of boiling in its own water. The darker spots are where the sweetness concentrates, so don't be afraid of a little color.
Make-Ahead and Storage Tips
This salad keeps beautifully in the fridge for up to three days, and the flavors actually deepen overnight. If it looks a little dry after sitting, stir in a spoonful of sour cream or a splash of lime juice before serving. I like to hold back the final cotija and cilantro garnish until just before I serve it so everything looks fresh. It doesn't freeze well because of the mayo and sour cream, but honestly, it never lasts long enough to need freezing.
Easy Swaps and Variations
If you want to lighten it up, swap the sour cream for Greek yogurt and use less mayo—it still tastes rich but feels a little less indulgent. For a spicier version, leave the jalapeño seeds in or add a pinch of cayenne to the dressing. You can also toss in diced bell pepper, cherry tomatoes, or black beans to make it more of a meal.
- Try grilled corn cut straight off the cob if you're already firing up the grill.
- Add diced avocado right before serving for extra creaminess.
- Use queso fresco if cotija is hard to find—it's milder but still crumbly and salty.
Save This is the kind of dish that makes people lean in and ask for the recipe, and I love that it's simple enough to share without a long explanation. Make it once and it'll become your go-to for every warm-weather gathering.
Recipe FAQs
- → How do I get the corn to have a smoky flavor?
Cook the corn kernels in a hot skillet without oil until lightly charred, about 5–7 minutes, to bring out a smoky aroma.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Just thaw and pat dry before charring for best texture.
- → What cheese can substitute cotija?
Feta cheese serves as a good substitute, offering a similar crumbly texture and tangy taste.
- → How do I adjust the heat in this dish?
Remove jalapeño seeds for milder heat or add a pinch of cayenne for extra spice according to preference.
- → Is there a lighter alternative to sour cream here?
You can replace sour cream with Greek yogurt to lighten the dressing while maintaining creaminess.
- → How long should the dish chill before serving?
Chilling in the refrigerator for at least 20 minutes allows flavors to meld and enhances the refreshing quality.