Elote Street Corn Pasta Salad (Printable)

Smoky grilled corn meets creamy lime dressing and cotija cheese in this vibrant Mexican-inspired pasta salad.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta (rotini or fusilli)

→ Vegetables

02 - 2 cups corn kernels (fresh or frozen; about 3 ears fresh corn)
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 tbsp fresh lime juice (about 1 lime)
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - ¾ tsp kosher salt
13 - ½ tsp black pepper

→ Cheese

14 - ⅔ cup cotija cheese, crumbled (or feta as alternative)

→ Garnishes

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

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain thoroughly, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - If using fresh corn, heat a grill or cast-iron skillet over high heat. Place whole ears directly on the surface and cook, turning occasionally, until lightly blackened and smoky, about 5–7 minutes. Cut kernels from the cobs. If using frozen corn, thaw completely, then pan-sear in a hot skillet with a light drizzle of oil until golden and slightly charred.
03 - In a large mixing bowl, combine the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and diced jalapeño. Toss gently to distribute evenly.
04 - In a separate 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. Toss gently but thoroughly, ensuring every component is evenly coated with the creamy spiced dressing.
06 - Add the crumbled cotija cheese to the dressed salad and fold it in gently, preserving some texture from the cheese crumbles throughout the dish.
07 - Transfer the finished salad to a serving bowl. Scatter additional chopped cilantro over the top and arrange lime wedges around the edges. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It captures everything addictive about Mexican street corn but in a format that feeds a crowd without last minute fuss.
  • The smoky, creamy, tangy dressing clings to every spiral of pasta so each bite hits with full flavor.
02 -
  • Rinsing the pasta under cold water is not optional here because residual heat will melt the dressing into a greasy puddle and soften the vegetables.
  • If you are making this more than two hours ahead, hold back half the dressing and toss it in right before serving so the salad does not dry out in the fridge.
03 -
  • Let the dressing sit in the fridge for fifteen minutes before using it because the paprika and chili powder need time to bloom and fully distribute their flavor.
  • A pinch of sugar in the dressing balances the lime and makes every other flavor pop without anyone knowing your secret.

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