Elote Street Corn Pasta Salad (Printer-friendly)

Smoky grilled corn pasta with creamy lime dressing, cotija cheese, and bold Mexican-inspired spices for summer cookouts.

# What You Need:

→ Pasta

01 - 12 oz short pasta such as 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 tablespoons fresh lime juice (about 1 lime)
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - ¾ teaspoon kosher salt
13 - ½ teaspoon black pepper

→ Cheese

14 - ⅔ cup cotija cheese, crumbled (feta or queso fresco may be substituted)

→ Garnishes

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta 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 pan or cast-iron skillet over high heat. Place the ears directly on the hot surface and char, turning every couple of minutes, until kernels are lightly blackened all over, about 5–7 minutes. Cut the kernels off the cobs. If using frozen corn, thaw it first, then sear briefly in the hot skillet to develop a smoky char.
03 - In a large mixing bowl, toss together the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño if using.
04 - In a 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 dressing over the pasta and vegetable mixture. Toss gently with a large spoon or spatula until every component is evenly coated.
06 - Add the crumbled cotija cheese to the bowl and fold it in gently so the crumbles remain somewhat distinct throughout the salad.
07 - Transfer the salad to a serving bowl. Scatter the additional chopped cilantro over the top and arrange lime wedges around the edge. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The smoky char on the corn combined with tangy lime and creamy dressing creates an addictive flavor that disappears fast at parties.
  • It comes together in about half an hour with zero fussy techniques, making it perfect for those hot evenings when you want something impressive without heating up the whole kitchen.
02 -
  • If you add avocado, do it right before serving because it will brown and get mushy if it sits in the fridge overnight.
  • Rinsing the pasta under cold water is essential here because residual heat will melt the dressing into a greasy puddle and ruin the texture.
03 -
  • Let the corn dry completely before it hits the hot skillet because moisture is the enemy of a good char and you will end up steaming it instead.
  • Reserve a handful of the whole cilantro leaves and a few extra crumbles of cotija for the top because people eat with their eyes first and a beautiful garnish makes this look as good as it tastes.

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