Elote Street Corn Pasta Salad (Printable)

Smoky grilled corn pasta with creamy lime dressing, cotija cheese, and bold Mexican-inspired spices.

# What You’ll Need:

→ Pasta

01 - 12 oz short pasta (rotini or fusilli)

→ Vegetables

02 - 2 cups corn kernels (fresh from about 3 ears, or frozen)
03 - 1 cup cherry tomatoes, halved
04 - ½ cup red onion, finely diced
05 - ½ cup fresh cilantro, chopped
06 - 1 medium jalapeño, seeded and finely diced (optional)

→ Dressing

07 - ⅓ cup mayonnaise
08 - ⅓ cup sour cream or Greek yogurt
09 - 2 tablespoons fresh lime juice (about 1 lime)
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - ¾ teaspoon kosher salt
13 - ½ teaspoon black pepper

→ Cheese

14 - ⅔ cup cotija cheese, crumbled (feta or queso fresco may be substituted)

→ Garnishes

15 - 2 tablespoons fresh cilantro, chopped
16 - 1 lime, cut into wedges

# Directions:

01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain, rinse under cold water to halt cooking, and set aside to cool completely.
02 - Heat a grill or cast-iron skillet over high heat. If using fresh ears, grill the corn until lightly blackened and smoky, about 5–7 minutes, turning occasionally, then slice kernels from the cobs. If using frozen corn, thaw completely, then sear in the hot skillet until golden char marks appear.
03 - In a large mixing bowl, combine the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño (if using). Toss gently to distribute evenly.
04 - In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, smoked paprika, chili powder, kosher salt, and black pepper until smooth and well blended.
05 - Pour the prepared dressing over the pasta and vegetable mixture. Fold gently with a large spoon or spatula until every component is evenly coated.
06 - Sprinkle the crumbled cotija cheese over the salad and fold it in gently, reserving a small amount for topping if desired.
07 - Transfer the salad to a serving bowl. Finish with additional chopped cilantro and lime wedges arranged alongside. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The smoky char on the corn against that tangy lime dressing creates the kind of flavor that makes people hover around the bowl refilling their plates when they think nobody is watching.
  • It comes together in about half an hour and actually tastes better after sitting in the fridge, which means you can stop stressing and enjoy your own party.
02 -
  • Do not dress the salad while the pasta is still warm or the mayonnaise base will break and get oily, patience here saves the whole dish.
  • The salad tastes significantly better after an hour in the fridge because the pasta absorbs the dressing and the flavors settle into something greater than their parts.
03 -
  • If your corn is not as sweet as you hoped, a tiny pinch of sugar in the dressing fixes the problem instantly.
  • Toast the chili powder in a dry pan for thirty seconds before adding it to the dressing and the flavor will bloom into something twice as complex.

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