Elote Street Corn Pasta Salad (Printable)
Smoky grilled corn and creamy lime dressing tossed with pasta, cotija cheese, and fresh vegetables.
# What You'll 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 tbsp fresh lime juice (about 1 lime)
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - ¾ tsp kosher salt
13 - ½ tsp black pepper
→ Cheese
14 - ⅔ cup cotija cheese, crumbled (feta or queso fresco may be substituted)
→ Garnishes
15 - 2 tbsp 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, rinse under cold water to stop the cooking process, and set aside to cool completely.
02 - If using fresh corn, grill or sear the ears on a hot skillet until lightly blackened, about 5 to 7 minutes, turning occasionally. Cut the kernels off the cobs. If using frozen corn, thaw it first, then pan-sear in a hot skillet with a light drizzle of oil until lightly charred for a smoky flavor.
03 - In a large mixing bowl, combine the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and diced jalapeño if using. Toss gently to distribute evenly.
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 until everything is evenly coated.
06 - Fold in the crumbled cotija cheese, reserving a small amount for garnish if desired, and mix until just incorporated.
07 - Transfer the salad to a serving bowl. Top with the additional chopped cilantro and a sprinkle of remaining cotija. Arrange lime wedges around the edge. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The dressing tastes like the best elote cart you have ever found, creamy and tangy with a smoky kick that gets into every spiral of pasta.
- It holds up beautifully at room temperature, which means you can actually relax at your own cookout instead of hovering over the food.
02 -
- Do not skip rinsing the pasta under cold water. Warm pasta will melt the dressing into a greasy puddle and nobody wants that.
- The salad tastes significantly better after resting in the fridge for at least thirty minutes because the pasta absorbs the dressing and the flavors settle into each other.
03 -
- If your corn is out of season and lacking sweetness, add a tiny pinch of sugar to the dressing. It makes a surprising difference.
- Toast the chili powder in a dry pan for about thirty seconds before adding it to the dressing. It blooms the flavor in a way that raw spice never quite achieves.