Creamy Elote Pasta Salad (Printable)

Creamy Mexican street corn meets pasta with cotija cheese, lime, and smoky spices in this vibrant summer side dish.

# What You'll Need:

→ Pasta

01 - 8 oz short pasta (rotini, penne, or fusilli)

→ Elote Dressing

02 - 1/4 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp fresh lime juice
05 - 1/2 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - 1/2 tsp kosher salt, or to taste
09 - 1/4 tsp freshly ground black pepper

→ Vegetables & Add-ins

10 - 2 cups cooked corn kernels (fresh, grilled, or canned; about 3 ears)
11 - 1/2 cup crumbled cotija cheese (feta may be substituted)
12 - 1/3 cup chopped fresh cilantro
13 - 1/4 cup diced red onion
14 - 1 small jalapeño, seeded and finely diced (optional)

→ Garnish

15 - Additional crumbled cotija cheese
16 - Extra chopped fresh cilantro
17 - Lime wedges

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse under cold running water to halt cooking. Set aside and allow to cool completely.
02 - In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper until smooth and well combined.
03 - Add the cooled pasta, cooked corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño to the dressing. Gently toss until every component is evenly coated.
04 - Taste the salad and adjust salt, pepper, or chili powder as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Transfer to a serving bowl and garnish with additional crumbled cotija cheese, fresh cilantro, and lime wedges alongside.

# Expert Tips:

01 -
  • The dressing tastes like the best street corn you have ever had, but in forkable form.
  • It comes together in the time it takes to boil pasta, which makes it a weeknight hero.
  • Corn, lime, and cotija are a trio that works warm, cold, or straight from the fridge at midnight.
02 -
  • Warm pasta will melt the dressing into a greasy puddle, patience and a cold rinse are non negotiable.
  • The salad tastes significantly better after resting because the pasta absorbs the seasoned cream as it sits.
03 -
  • Toast your cumin in a dry skillet for thirty seconds before adding it to the dressing and the entire bowl will taste more complex.
  • Use Greek yogurt in place of sour cream for a lighter version that still delivers full flavor.

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