Elote Street Corn Pasta Salad (Printer-friendly)
Charred corn and pasta tossed in a creamy chili-lime dressing with Cotija cheese and fresh cilantro.
# What You 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)
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Drain through a colander and rinse thoroughly under cold running water to halt cooking. Set aside to drain completely.
02 - While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the corn kernels directly to the dry pan—no oil necessary. Cook, stirring occasionally, until kernels develop charred spots and a smoky aroma, about 5 to 7 minutes. Remove from heat and allow to cool to room temperature.
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 vigorously until the dressing is smooth and all spices are evenly incorporated.
04 - Add the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, chopped red onion, and cilantro to the bowl with the dressing. Toss everything together until all ingredients are evenly coated.
05 - Gently fold in half of the crumbled Cotija cheese. Taste and adjust salt, pepper, or lime juice as needed. Cover and 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 dusting of chili powder or Tajín. Arrange lime wedges alongside for squeezing over individual portions. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The char on the corn transforms everything, giving you that smoky street fair flavor without needing a grill.
- It feeds a crowd without requiring any last minute cooking, which means you actually get to enjoy your own party.
02 -
- Hot pasta will melt the dressing into a greasy mess, so let it cool completely before combining.
- The salad tastes better after a short rest in the fridge because the dressing seeps into every nook of the pasta.
03 -
- Pat frozen corn completely dry with a towel before charring or it will steam instead of blister.
- A pinch of Tajin in the dressing itself, not just on top, creates a flavor layer that surprises people in the best way.