Elote Street Corn Pasta Salad (Printable)
Charred corn and pasta tossed in a smoky, creamy lime dressing with Cotija cheese and fresh cilantro.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh from about 4 ears or frozen)
03 - 1 small red bell pepper, diced
04 - 1 small jalapeño, minced, seeds removed (optional)
05 - 1/3 cup red onion, finely chopped
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon ground cumin
14 - 1/2 teaspoon kosher salt, or to taste
15 - 1/4 teaspoon black pepper
→ Cheese & Garnish
16 - 1/3 cup Cotija cheese, crumbled (feta may be substituted)
17 - Lime wedges, for serving
18 - Extra chili powder or Tajín, for garnish (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain through a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Heat a large nonstick skillet over medium-high heat. Add the corn kernels without oil and cook, stirring occasionally, until charred and lightly blackened in spots, 5 to 7 minutes. Remove from heat and let cool to room temperature.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, chopped red onion, and cilantro to the dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Fold in half of the crumbled Cotija cheese. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Refrigerate for at least 15 minutes to allow flavors to meld.
06 - Transfer to a serving bowl and sprinkle with the remaining Cotija cheese, additional cilantro, and a light dusting of chili powder or Tajín. Accompany with lime wedges on the side.
# Expert Tips:
01 -
- The smoky char on the corn combined with a tangy lime laced dressing creates a flavor that disappears from the bowl faster than anything else on the table.
- It comes together in about half an hour with zero fuss and feeds a crowd beautifully.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will continue cooking it and turn your salad mushy.
- Letting the salad rest for even fifteen minutes in the refrigerator makes a huge difference because the dressing seeps into every fold and crevice of the pasta.
03 -
- If using frozen corn, pat it completely dry with a towel before charring or it will steam instead of blister.
- Doubling the recipe is effortless, but mix the dressing in two separate bowls to ensure even seasoning distribution.