Elote Street Corn Pasta Salad (Printable)
Creamy Mexican street corn pasta with charred corn, cotija cheese, and tangy lime dressing.
# What You'll 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 pepper, 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 tablespoons fresh lime juice (about 1 lime)
09 - 1 clove garlic, minced
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper
→ Cheese & Garnish
14 - 1/2 cup cotija cheese, crumbled (plus extra for garnish)
15 - 1/2 teaspoon chili powder or Tajín for sprinkling
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool completely. Set aside.
02 - While the pasta cooks, heat a large skillet over high heat. Spread the corn kernels in a single layer and cook without stirring for 2 to 4 minutes until charred on one side. Stir and continue cooking for about 2 more minutes until evenly charred. Remove from heat and let cool.
03 - In a large mixing bowl, whisk together the 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 bowl with the dressing. Toss gently until all ingredients are evenly coated.
05 - Gently fold in the crumbled cotija cheese, taking care not to break it down too much.
06 - Taste the salad and adjust with additional salt or lime juice as needed to balance the flavors.
07 - Transfer to a serving platter. Garnish with extra crumbled cotija cheese, fresh cilantro leaves, and a sprinkle of chili powder or Tajín.
08 - Serve immediately at room temperature, or refrigerate for up to 6 hours before serving. Toss gently before serving if chilled.
# Helpful Tips:
01 -
- That smoky charred corn combined with creamy lime dressing is honestly addictive and people will ask you for the recipe every single time.
- It comes together in about half an hour with zero fuss making it the easiest impressive dish you will bring to any gathering.
02 -
- Do not stir the corn while it chars because moving it around prevents those deep black blisters that give the dish its signature flavor.
- Rinsing the pasta under cold water is not optional here since cooling it completely stops the cooking and keeps the texture perfect.
03 -
- If you cannot find cotija cheese crumbled feta works almost identically and most people will never notice the difference.
- For a lighter version swap the sour cream for plain Greek yogurt and use half the mayo because the lime and spices carry enough flavor that you will not miss it.