Elote Street Corn Pasta Salad (Printable)
Charred corn and pasta tossed in a creamy chili-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 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
→ Creamy 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)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and rinse under cold running water to halt cooking. Set aside 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, stirring occasionally, until charred and lightly blackened in spots, about 5 to 7 minutes. Remove from heat and let cool.
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, extra cilantro, and a dusting of chili powder or Tajín. Serve alongside fresh lime wedges.
# Expert Advice:
01 -
- The smoky sweet char on the corn combined with tangy lime crema tastes like street food and comfort food had a beautiful baby.
- It comes together in about half an hour with zero fuss and feeds a crowd happily.
- Leftovers actually taste better the next day which makes it perfect for making ahead.
02 -
- Do not skip rinsing the pasta or it will clump into a starchy gummy mass that no dressing can save.
- Letting the salad rest in the fridge for even fifteen minutes transforms the flavor completely from decent to addictive.
03 -
- Grill whole corn cobs directly on the grates instead of charring loose kernels for deeper smoky flavor and beautiful presentation.
- Tajín on top is not optional in my house because that chili lime salt finish is what pushes this from good to unforgettable.