Elote Street Corn Pasta Salad (Printable)
Creamy Mexican street corn pasta with charred corn, cotija, lime, and cilantro for summer cookouts.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (rotini or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh, canned, or frozen — about 4 ears if fresh)
03 - 1/2 small red onion, finely diced
04 - 1 jalapeño pepper, seeded and diced
05 - 1/2 cup fresh cilantro, chopped
→ Dressing
06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream or Mexican crema
08 - 2 tbsp fresh lime juice (about 1 lime)
09 - 1 clove garlic, minced
10 - 1 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp kosher salt, plus more to taste
13 - 1/4 tsp black pepper
→ Cheese & Garnish
14 - 1/2 cup cotija cheese, crumbled (plus extra for garnish)
15 - 1/2 tsp chili powder or Tajín for finishing
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to halt cooking and cool completely. Set aside.
02 - Heat a large skillet over high heat. Spread the corn kernels in a single layer and cook without stirring for 2–4 minutes until deeply charred on one side. Stir and char the opposite side for about 2 more minutes. Remove from heat and let cool.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooled pasta, charred corn, diced red onion, jalapeño, and chopped cilantro to the dressing. Toss gently until all ingredients are evenly coated.
05 - Gently fold in the crumbled cotija cheese, reserving a portion for garnish.
06 - Taste the salad and adjust with additional salt or lime juice as needed.
07 - Transfer to a serving platter. Finish with extra crumbled cotija, fresh cilantro leaves, and a dusting of chili powder or Tajín.
08 - Serve immediately at room temperature, or cover and refrigerate for up to 6 hours. Toss gently before serving if chilled.
# Expert Tips:
01 -
- The smoky char on the corn combined with the creamy lime dressing tastes like summer in every single bite.
- It comes together in about half an hour and actually tastes better after sitting in the fridge for a bit, which makes it a dream for potlucks.
02 -
- Dry your corn thoroughly before charring because even a little moisture will steam the kernels instead of blistering them.
- Do not skip rinsing the pasta, because residual heat will cook it further and turn your salad into a gummy mess.
03 -
- If you want that authentic street cart smokiness, char the corn over an open gas flame in a grill basket instead of in a skillet.
- Make the dressing a day ahead and let it sit in the fridge overnight so the garlic and spices fully bloom before you toss everything together.