Save My neighbor brought this to a potluck last summer, and I watched people return to it three times while ignoring everything else. She caught me sneaking another bite straight from the serving bowl and laughed, saying it was just a riff on Mexican street corn she'd had at a food truck downtown. That night, I went home determined to figure out why it was so addictive, and after some tinkering, I realized the magic was in the charred corn and that perfect tangle of lime, cheese, and cream. Now it's become my go-to when I want something that tastes impressive without requiring any real skill.
I made this for a small dinner party when my sister was in town, and she kept asking for the recipe before dessert was even served. What I loved most was seeing people surprised by how fresh and balanced it felt, especially the ones who expected it to be heavy. The way the lime juice cuts through the creamy dressing somehow made everyone want to eat more, not less.
Ingredients
- Short pasta (penne, fusilli, or rotini): 350 g or 12 oz—I prefer penne because it holds onto the dressing better and doesn't get weighed down.
- Corn kernels: 2 cups fresh, canned, or frozen and thawed—fresh corn is ideal if you can get it, but frozen works beautifully and actually stays fresher longer.
- Red onion: ½ small, finely diced—the sharp bite is essential, so don't skip it or swap it for something milder.
- Red bell pepper: 1 small, diced—adds sweetness and a pleasant crunch that balances the creamy elements.
- Fresh cilantro: ¼ cup, chopped—if you're one of those people who thinks cilantro tastes like soap, use parsley instead and you'll still be happy.
- Green onions: 2, thinly sliced—they add a gentle onion flavor without the bite of raw red onion.
- Mayonnaise: 90 g or ⅓ cup—the base of your dressing, and it needs to be good quality or you'll taste the difference.
- Sour cream: 90 g or ⅓ cup—provides tang and prevents the dish from feeling too heavy or mayo-forward.
- Cotija cheese: 60 g or ½ cup, crumbled—this is the ingredient that makes it taste authentically Mexican, but feta works if you can't find it.
- Garlic: 1 clove, minced—fresh garlic only, never the jarred stuff.
- Lime: 1, zested and juiced—the brightness of lime is what makes this whole dish sing.
- Chili powder: 1 tsp—use a mild one unless you want genuine heat.
- Smoked paprika: ½ tsp—adds depth and a subtle smoky note that makes people ask what your secret is.
- Ground cumin: ½ tsp—the spice that ties it back to Mexican flavors without overwhelming anything else.
- Salt and black pepper: to taste—season in stages so you don't over-salt.
Instructions
- Get the pasta cooking:
- Bring a large pot of salted water to a rolling boil, then add your pasta and cook until it's just al dente—not soft, not crunchy, but with a slight firmness when you bite it. Drain it into a colander and rinse under cold water so it stops cooking and cools down quickly.
- Char the corn:
- While the pasta is going, heat a large skillet over medium-high heat and add your corn kernels. Let them sit undisturbed for a minute so they start to brown, then stir and cook for another 3–4 minutes total until some kernels have darkened patches. That slight char is where the real flavor comes from.
- Build the dressing:
- In a large bowl, whisk together the mayo, sour cream, cotija cheese, minced garlic, lime zest, and lime juice until you have a smooth, creamy base. Add the chili powder, smoked paprika, and cumin, then season with salt and pepper—taste as you go because you can always add more but you can't take it back.
- Combine everything:
- Once the pasta has cooled completely, add it to the bowl along with the charred corn, diced red onion, bell pepper, cilantro, and green onions. Toss everything together gently but thoroughly, making sure every piece of pasta gets coated with the creamy dressing.
- Taste and adjust:
- Try a bite and decide if it needs more lime, more salt, or a touch more heat—this is your moment to make it exactly how you want it.
- Serve it up:
- Transfer the whole thing to a serving platter, then garnish with extra cotija cheese, fresh cilantro, a sprinkle of chili powder or Tajín, and lime wedges on the side so people can squeeze more brightness onto their portions if they want.
Save I brought this to a neighborhood potluck where a friend's teenage daughter had just announced she was trying vegetarian eating, and I watched her load her plate twice. That simple moment reminded me that great food doesn't need to be complicated or trendy—it just needs to be honest and generous.
Why the Charred Corn Matters
The magic of this dish really does come down to that moment in the skillet when the corn starts to caramelize. When you let those kernels sit without stirring, the natural sugars in the corn brown and develop a depth of flavor that sweet, raw corn just can't offer. It's the difference between a side dish and something memorable. The charred bits also add a subtle smokiness that plays beautifully against the creamy dressing and bright lime.
Make-Ahead Magic
This is one of those rare dishes that actually improves when you make it a day ahead. The flavors have time to meld together, and the pasta fully absorbs the dressing in a way that tastes intentional rather than dry. I've made this on a Tuesday and served it on Wednesday evening without any stress, which is its own kind of gift when you're juggling a busy week.
Variations to Keep Things Fresh
Once you've made the base recipe a few times, there are plenty of small tweaks that keep it interesting. You can add diced jalapeño or a splash of hot sauce if you want heat, swap Greek yogurt for sour cream if you prefer something lighter, or even throw in some diced avocado if you're feeling it. I've added black beans, roasted chickpeas, and even crispy tortilla strips when I wanted extra texture. The dressing is forgiving enough that you can play around without breaking anything.
- For spice lovers, add jalapeño, hot sauce, or a pinch of cayenne to the dressing.
- Try roasted chickpeas or black beans stirred in for added protein and substance.
- Crispy tortilla strips scattered on top add a textural contrast that people genuinely love.
Save This dish has become my reliable friend for summer gatherings, potlucks, and those nights when I want something that tastes vibrant but doesn't demand much of me. Make it once and you'll find yourself making it again and again.
Recipe FAQs
- → Can I use frozen corn for this dish?
Yes, frozen corn works well. Thaw and pat dry before sautéing to achieve a slightly charred flavor.
- → What pasta shapes are best for this salad?
Short pasta varieties like penne, fusilli, or rotini hold the dressing nicely and blend well with the other ingredients.
- → Can I make this ahead of time?
Absolutely. Prepare the salad up to a day in advance and stir well before serving to enhance the flavors.
- → What cheese can be used as a substitute?
Cotija cheese offers a classic touch, but feta can be used as a flavorful alternative.
- → How can I add more heat to this dish?
Incorporate diced jalapeño or a dash of hot sauce into the dressing for a spicy kick.
- → Is there a lighter option for the dressing?
Yes, Greek yogurt can replace sour cream to create a lighter, tangy dressing variant.