Elote Street Corn Pasta Salad (Printable)
Charred corn and pasta tossed in a creamy chili-lime dressing with Cotija cheese.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh or frozen, about 4 ears fresh corn)
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)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain in a colander and rinse thoroughly under cold running water to halt cooking. Set aside and allow to cool completely.
02 - While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the corn kernels in an even layer without oil. Cook undisturbed for 2 minutes, then stir occasionally, until charred and lightly blackened in spots, 5 to 7 minutes total. Remove from heat and let cool.
03 - In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, kosher salt, and black pepper. Whisk until smooth and well blended.
04 - Add the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, chopped red onion, and cilantro to the dressing. Toss everything together until evenly coated.
05 - Gently fold in half of the crumbled Cotija cheese. Taste and adjust 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 top with the remaining Cotija cheese, a sprinkle of additional cilantro, and a dusting of chili powder or Tajín. Serve alongside lime wedges.
# Expert Tips:
01 -
- The smoky char on the corn combined with that tangy creamy dressing tastes like street food and comfort food had a baby.
- It comes together in about half an hour and feeds a crowd without any fuss.
- You probably have most of the ingredients in your kitchen right now, which makes it a perfect last minute potluck savior.
02 -
- Do not skip the charring step because plain corn will leave the salad tasting flat and uninspired compared to what it could be.
- Rinsing the pasta under cold water is essential here because warm pasta will absorb the dressing and turn gummy before you serve it.
03 -
- Cut all your vegetables roughly the same size as the pasta so every bite feels balanced instead of chasing big chunks of onion around the bowl.
- Make the dressing first and let it sit while you cook the pasta and char the corn because the spices bloom and deepen as they rest.