Save Last summer, I was trying to recreate the feeling of a street corn vendor's cart without leaving my kitchen. That smoky, charred sweetness paired with creamy coolness haunted me in the best way. One afternoon, I tossed those memories with pasta and something clicked—suddenly I had a salad that tasted like a warm evening, a lime squeeze, and that specific kind of satisfaction you only get from food that makes you slow down.
I made this for a backyard gathering where someone brought store-bought potato salad, and watching people go back for thirds of mine—asking for the recipe while standing in the driveway—told me everything I needed to know. The lime juice had mellowed into the mayonnaise just enough by then, and the charred corn bits were doing all the heavy lifting in terms of flavor.
Ingredients
- Short pasta (340g): Rotini, penne, or fusilli works best because the curves trap the creamy dressing—avoid long noodles that slip around.
- Fresh or frozen corn (2 cups): Fresh corn is lovely if you can find it, but frozen actually chars beautifully and saves you the work of shucking.
- Red onion (1 small, finely diced): The sharpness cuts through all that richness and keeps the salad from feeling heavy.
- Jalapeño (1, seeded and chopped): Seed it unless you like real heat—the flavor lingers longer than the burn.
- Fresh cilantro (1/2 cup): This is the green note that makes everything taste alive and summery.
- Mayonnaise (120g) and sour cream (60g): The mayo carries the flavor while sour cream adds tang and keeps it from being slick.
- Cotija cheese (120g total): Crumbly, salty, and authentic—if you can't find it, feta works in a pinch, though the flavor is slightly different.
- Lime juice (2 limes): Freshly squeezed is non-negotiable here; bottled just doesn't have the same brightness.
- Chili powder, smoked paprika, garlic powder (1 tsp, 1/2 tsp, 1/2 tsp): This spice trio is what gives it that street corn DNA—use good quality spices or taste them straight first.
- Salt and pepper: Kosher salt dissolves better and tastes cleaner than table salt in a cold salad.
Instructions
- Cook the pasta right:
- Boil it in generously salted water—it should taste like the sea—and pull it out just before it's fully tender because it continues cooking as it cools. A quick rinse under cold water stops the cooking and prevents a mushy salad.
- Char the corn until it protests:
- Toss it in a hot dry skillet over medium-high heat for 5 to 7 minutes, letting some kernels brown and even blacken slightly. That's where all the magic happens—those dark bits taste sweet and smoky and worth the wait.
- Build the dressing base:
- Whisk mayo, sour cream, lime juice, and spices until smooth and completely combined. Taste it before you mix it with everything else so you can adjust the heat or salt.
- Bring it all together:
- Toss the cooled pasta with the corn, red onion, jalapeño, cilantro, and half the cotija cheese, making sure everything gets coated evenly. The dressing should coat each piece, not pool at the bottom.
- Let it rest and marry:
- Chill for at least 20 minutes so the flavors meld together and the salad becomes something more than just mixed ingredients. I've found that even a couple of hours in the fridge makes it taste better.
- Finish and serve:
- Sprinkle with remaining cotija and fresh cilantro just before serving, and set lime wedges alongside for people who want extra brightness.
Save There's a moment when you first taste this salad chilled, and the lime hits you with that crisp green brightness while the charred corn and creamy dressing play off each other, when you realize you've captured something true. It stops being a side dish and becomes the reason people remembered dinner.
Why This Works as a Summer Essential
This salad exists in that sweet spot between hearty and light—substantial enough to feel like a real meal but refreshing enough that you don't regret eating it in July heat. The cold dressing clings to warm pasta, and the charred corn brings a subtle smokiness that keeps it from tasting one-note or predictable. It's also forgiving in a way that matters for entertaining; you can prep it hours ahead and it actually improves as the flavors settle.
Adapting It to What You Have
I've made this with Greek yogurt instead of sour cream when I was feeling lighter, and it's genuinely good though slightly less tangy. A swap of feta for cotija works if that's what's in your fridge, though you'll want to use a bit less since feta is more assertive. Even the spice mix is flexible—I've leaned into cumin and a touch of smoked chipotle, and I've backed off to almost none of the heat for people who prefer subtlety.
Making It Yours
The beauty of this recipe is how it invites tinkering. I've added crispy bacon crumbles and roasted peppers, swapped in black beans, and once even threw in some grilled chicken when we needed something more substantial. The base is strong enough that it can handle your ideas without falling apart.
- For more color and crunch, toss in diced bell peppers or cucumber just before serving.
- A pinch of cayenne instead of chili powder if you want genuine heat rather than flavor.
- Toast some pumpkin seeds or pepitas for a texture contrast that feels intentional.
Save Make this when you want something that tastes like care without requiring skill, when you want to feed people something that makes them happy. It's the kind of salad that disappears.
Recipe FAQs
- → How do you char corn for this dish?
Cook corn kernels in a hot, dry skillet for 5-7 minutes, stirring occasionally until lightly blackened for a smoky flavor.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well; just thaw and drain before charring for similar texture and taste.
- → What cheese substitutes work best here?
Feta cheese can replace cotija cheese and offers a similar crumbly texture with a slightly different tang.
- → How can I adjust the spice level?
Include jalapeño seeds or add a pinch of cayenne to the dressing for more heat, or omit for a milder flavor.
- → Is this suitable for vegetarians?
Yes, it contains no meat and features dairy and eggs but otherwise fits vegetarian diets comfortably.