Elote Street Corn Pasta Salad (Printable)
Creamy Mexican-inspired pasta salad with charred corn, cotija cheese, and zesty lime dressing for summer gatherings.
# What You Need:
→ Pasta
01 - 12 oz short pasta (rotini or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh, canned, or frozen; about 4 ears if fresh)
03 - 1/2 small red onion, finely diced
04 - 1 jalapeño, seeded and diced
05 - 1/2 cup fresh cilantro, chopped
→ Dressing
06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream or Mexican crema
08 - 2 tbsp fresh lime juice (about 1 lime)
09 - 1 clove garlic, minced
10 - 1 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp kosher salt (more to taste)
13 - 1/4 tsp black pepper
→ Cheese & Garnish
14 - 1/2 cup cotija cheese, crumbled (plus extra for garnish)
15 - 1/2 tsp chili powder or Tajín for sprinkling
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to halt cooking and cool completely. Set aside.
02 - If using fresh or thawed frozen corn, heat a large dry skillet over high heat. Spread corn kernels in a single layer and cook without stirring for 2–4 minutes until deeply charred on one side. Stir and char the opposite side for about 2 more minutes. Remove from heat and let cool.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooled pasta, charred corn, diced red onion, jalapeño, and chopped cilantro to the dressing. Toss gently until all ingredients are evenly coated.
05 - Gently fold the crumbled cotija cheese into the salad, distributing it throughout without breaking it down.
06 - Taste the salad and adjust seasoning as needed with additional salt or lime juice.
07 - Transfer to a serving platter. Top with extra crumbled cotija, fresh cilantro, and a dusting of chili powder or Tajín. Serve immediately or cover and refrigerate for up to 6 hours. Toss gently before serving if chilled.
# Expert Tips:
01 -
- The charred corn combined with the creamy lime dressing tastes like something you would pay sixteen dollars for at a food festival.
- It comes together in about half an hour with zero complicated techniques.
- You can make it ahead and it actually tastes better after sitting in the fridge for a couple of hours.
02 -
- If your corn is wet when it hits the hot pan it will steam instead of char so pat those kernels bone dry first.
- The dressing tightens up in the fridge so stir in a splash of lime juice or a spoonful of water before serving leftovers.
03 -
- Toast the chili powder in a dry pan for thirty seconds before adding it to the dressing to wake up the flavor dramatically.
- Make the dressing a day ahead and let it sit in the fridge so the garlic and spices meld into something truly special.