Mexican Corn Pasta Salad with Cotija, Lime, and Chili

Mexican corn pasta salad combines tender pasta and charred corn with a creamy dressing brightened by lime, cilantro, and chili. It takes inspiration from the flavors of Mexican elote, or street corn, and makes a chilled, shareable side for picnics, potlucks, and grilled meals.

Ingredients

12 oz (340 g) short pasta, such as rotini, shells, or cavatappi
3 cups (450 g) corn kernels, fresh or thawed frozen corn
1 tbsp (15 ml) neutral oil, such as avocado or vegetable oil
1/2 cup (75 g) finely chopped red onion
1/3 cup (75 g) mayonnaise
1/3 cup (80 g) sour cream
3 tbsp (45 ml) fresh lime juice, plus more to taste
1 tsp (2 g) finely grated lime zest
1 small garlic clove (3 g), finely grated or minced
1 tsp (2.5 g) chili powder
1/2 tsp (1 g) smoked paprika
1/2 tsp (1 g) ground cumin
1/2 tsp (3 g) fine salt, plus 1 tbsp (18 g) kosher salt for the pasta water
1/4 tsp (0.5 g) black pepper
1 small jalapeño (about 15 g), seeded and finely chopped, or less to taste
3/4 cup (75 g) crumbled cotija cheese, divided
1/2 cup (15 g) roughly chopped fresh cilantro
2 scallions (30 g), thinly sliced, for serving

Cotija is a firm, salty Mexican cheese that crumbles easily and gives the salad a savory finish. If it is not available, use finely crumbled feta; it is tangier and a little moister, so taste before adding extra salt. For a milder alternative, use finely grated Parmesan, though the flavor will be less distinctly Mexican-inspired.

Instructions

Boil the pasta. Bring a large pot of water to a boil and stir in the kosher salt. Add the pasta and cook until just al dente, following the package timing, usually about 9 to 11 minutes. Drain it, rinse briefly under cold running water to stop the cooking, and drain thoroughly again. Let it sit in the colander while you prepare the corn. Well-drained pasta helps keep the dressing creamy instead of watery.
Char the corn. Heat the oil in a large skillet over medium-high heat. Add the corn in an even layer and cook for 5 to 7 minutes, stirring every minute or so, until it is hot and has scattered golden-brown spots. If the skillet is small, cook the corn in two batches so it browns rather than steams. Transfer it to a plate and let it cool for a few minutes. If using frozen corn, thaw it first and pat it dry so excess water does not prevent browning.
Mix the dressing. In a large serving bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, smoked paprika, cumin, fine salt, and black pepper. Stir in the chopped jalapeño. Start with the listed amount of chili and jalapeño; you can add more after tasting. The dressing should taste slightly punchy on its own because the pasta and corn will soften its intensity.
Combine the salad. Add the cooled pasta, charred corn, red onion, cilantro, and about two-thirds of the cotija to the bowl. Toss until the pasta is evenly coated. Taste a forkful and adjust with more lime juice, salt, pepper, or jalapeño as needed. If you want to keep the salad especially creamy, reserve about 2 tablespoons of dressing in a small covered container and refrigerate it to stir in just before serving.
Chill and finish. Cover the bowl and refrigerate the salad for 30 minutes so the flavors can settle. Toss again before serving; pasta absorbs some dressing as it chills. Add the reserved dressing if the salad seems dry, then scatter over the remaining cotija and sliced scallions. Taste once more for seasoning, since chilled food can seem less salty and less aromatic than it did at room temperature.

Tips

Keep the pasta firm. Cook it just to al dente rather than leaving it soft in the boiling water. It will sit in dressing and soften a little as it chills. Rinsing cold pasta is useful here because it stops the cooking and removes loose surface starch that can make the salad sticky.
Dry the corn before browning. Fresh corn can go straight into the skillet after cutting it from the cob. Thawed corn should be patted dry, and the skillet should be hot before you add it. Crowding the pan or stirring constantly traps steam and makes the kernels less likely to develop browned spots.
Adjust the heat to your guests. Jalapeños vary in strength. Remove the seeds and pale ribs for a gentler flavor, or leave some in for more heat. You can also omit the jalapeño and let people add hot sauce at the table. Taste the chili powder before using it if you are unfamiliar with its heat level.
Season in stages. Cotija is salty, and different brands of mayonnaise and cheese vary in saltiness. Start with the measured salt, then taste after tossing and again after chilling before adding more. A little extra lime is often a better fix than extra salt if the salad tastes rich or flat.

Serving Suggestions

Serve the salad cold or cool, rather than piping hot, as a side for grilled chicken, steak, fish, or vegetables. It is also a natural fit beside tacos, quesadillas, enchiladas, or a simple tray of beans and rice. The lime and herbs bring brightness to smoky or richly seasoned mains, while the pasta makes the side substantial enough for a picnic spread.

For a potluck, transfer it to a shallow serving dish so the toppings are visible, then add the final cotija and scallions shortly before setting it out. Keep the serving bowl chilled or nest it in a larger bowl of ice if it will be on the table for a while. Offer lime wedges and hot sauce on the side so guests can adjust their portions without changing the seasoning of the whole batch.

Variations

Add beans: Fold in one drained and rinsed 15 oz (425 g) can of black beans. They make the salad more filling and add a soft, earthy note. Drain them very well and reduce the added salt only if the beans or cheese are already salty.

Use a lighter, tangier dressing: Replace the sour cream with plain Greek yogurt, keeping the same 1/3 cup (80 g) quantity. The dressing will taste tangier and slightly less rich. If it feels too thick, stir in lime juice a teaspoon at a time rather than adding water.

Make it vegetarian-friendly: Check that the cotija or substitute cheese is made with a suitable vegetarian rennet if that matters to your guests. For a dairy-free version, use an unsweetened plant-based mayonnaise and sour cream alternative and omit the cotija, or add a small amount of dairy-free crumbly cheese. The result will be less salty and savory, so season gradually.

Change the herbs or corn method: Use sliced green onion in place of cilantro for a less herbal flavor, or use half cilantro and half green onion. If you are already grilling, char whole husked ears of corn on the grill, let them cool enough to handle, then cut off the kernels. That gives the salad a smokier flavor than skillet-browned corn.

Storage and Reheating

Refrigerate the salad in a covered container within 2 hours of making it, or within 1 hour if the temperature is above 90°F (32°C). Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. For the best texture, it is usually nicest in the first 2 days, when the pasta has not absorbed as much dressing. If you are taking it to an outdoor gathering, keep it cold during transport and return leftovers to the refrigerator promptly.

The pasta can be made a day ahead, but the salad may need a refresh before serving. Stir in the reserved dressing, or add a spoonful of mayonnaise or sour cream with a squeeze of lime if it has become dry. Keep the cotija garnish separate until serving if you want it to retain a crumbly texture. Freezing is not recommended: the pasta can turn soft and the creamy dressing may separate after thawing.

This dish is meant to be served chilled, so reheating is not necessary. If you choose to warm a portion, heat it evenly and bring leftovers to 165°F (74°C), checking with a food thermometer; the dressing may loosen and the pasta will be softer. For a warm meal with similar flavors, it is better to make a fresh batch of corn and pasta and serve them with the dressing at room temperature.

Frequently Asked Questions

Can I use canned corn? Yes. Drain it well, then pat it dry before cooking so it can brown in the skillet. Canned corn is usually softer and may be less sweet than fresh corn, but it works well when fresh or frozen corn is not convenient.

Can I make Mexican corn pasta salad ahead? Yes. Make it up to a day in advance, cover it, and refrigerate it. Keep a little dressing aside if possible, then toss it through just before serving to restore a creamy texture. Add the final cheese and scallions at the end for a fresher-looking garnish.

What pasta shape works best? Choose a short shape with ridges, curves, or openings that catch the dressing and corn, such as rotini, shells, or cavatappi. Elbows also work. Long pasta is harder to toss and serve evenly, and very small shapes can get lost among the corn kernels.

How can I make the salad less spicy? Leave out the jalapeño, use a mild chili powder, and check the label because chili powders vary. You can serve hot sauce separately for anyone who wants more heat. The lime, smoked paprika, and cotija still give the salad plenty of flavor without much spice.

Can I serve it without cotija? Yes. Feta is the closest easy substitute in texture, but it tastes tangier; Parmesan is firmer and more savory. You can also omit cheese, though the salad will lose some of its salty, creamy finish. Taste the dressing after making that change and adjust the lime and salt to suit.

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