Elote Street Corn Pasta Salad (Printable version)
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)
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 (or feta as substitute)
17 - Lime wedges, for serving
18 - Extra chili powder or Tajín, for garnish
# How to Prepare:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions 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 without any oil and cook, stirring occasionally, until charred and golden in spots, about 5 to 7 minutes. Remove from heat and let cool to room temperature.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, ground 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 fresh cilantro to the bowl with the dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Gently 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 light dusting of chili powder or Tajín. Serve with lime wedges on the side.
# Expert advice:
01 -
- That charred corn smokiness paired with creamy lime dressing is basically summer in a bowl, and you will not stop eating it.
- It comes together in about half an hour with zero fancy techniques, which means more time outside and less time hovering over a stove.
02 -
- If you do not let the pasta cool completely before mixing, the dressing will melt right off and pool at the bottom of the bowl.
- Charring the corn without oil in a screaming hot pan makes a huge difference compared to just dumping it in raw or barely warmed.
03 -
- Grill whole corn cobs before cutting off the kernels if you have the outdoor space, because the smoky depth from actual flames is unmatched.
- Taste the dressing on its own before mixing it in, and adjust the lime and salt until it makes you close your eyes.