Elote Street Corn Pasta Salad (Printable)
Charred corn and pasta tossed in a creamy chili-lime dressing with Cotija cheese and fresh cilantro.
# What You’ll Need:
→ Pasta
01 - 12 oz short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh from about 4 ears or frozen)
03 - 1 small red bell pepper, diced
04 - 1 small jalapeño, minced, seeds removed (optional)
05 - 1/3 cup red onion, finely chopped
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon ground cumin
14 - 1/2 teaspoon kosher salt, or to taste
15 - 1/4 teaspoon black pepper
→ Cheese & Garnish
16 - 1/3 cup Cotija cheese, crumbled (feta may be substituted)
17 - Lime wedges, for serving
18 - Extra chili powder or Tajín, for garnish (optional)
# Directions:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain in a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the corn kernels without oil and cook, stirring occasionally, until charred and lightly blistered in spots, 5 to 7 minutes. Remove from heat and let cool to room temperature.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, chopped red onion, and cilantro to the dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Gently fold in half of the crumbled Cotija cheese. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Refrigerate for at least 15 minutes to allow the flavors to meld.
06 - Transfer to a serving bowl and top with the remaining Cotija cheese, an extra sprinkle of cilantro, and a dusting of chili powder or Tajín. Serve accompanied by lime wedges.
# Expert Suggestions:
01 -
- The smoky, tangy, creamy elote dressing coats every single pasta ridge and cranny, so no bite is ever bland.
- It comes together in about half an hour and actually tastes better after sitting in the fridge, which makes it the most low stress potluck dish you will ever bring.
02 -
- Do not skip the charring step, boiled or raw corn will make this taste like a regular pasta salad instead of something extraordinary.
- Rinsing the pasta under cold water is essential here because residual heat will melt the dressing into a greasy mess.
03 -
- Pat frozen corn completely dry with a paper towel before charring or it will steam instead of blister.
- Always taste the dressing on its own before mixing it in, adjusting lime and salt is easier before everything is combined.