Elote Street Corn Pasta Salad (Printable)
Charred corn and pasta tossed in a creamy, zesty lime dressing with Cotija cheese and cilantro.
# What You Need:
→ Pasta Base
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
→ Creamy 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:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook 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, set a large nonstick skillet over medium-high heat. Add the corn kernels without any oil and cook, stirring occasionally, until charred and lightly blistered in spots, 5 to 7 minutes. Remove from heat and allow to cool to room temperature.
03 - In a large mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, ground 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. For best flavor, cover and refrigerate for at least 15 minutes before serving.
06 - Transfer to a serving bowl and sprinkle the remaining Cotija cheese over the top. Add a dusting of chili powder or Tajín and extra cilantro if desired. Serve accompanied by lime wedges.
# Expert Tips:
01 -
- That smoky char on the corn against the creamy lime dressing is the kind of contrast that makes people close their eyes when they eat.
- It comes together fast enough that you can make it right before a gathering and still have time to get ready.
02 -
- If you skip rinsing the pasta, the starches will make the dressing slide right off and pool at the bottom of the bowl.
- Do not stir the corn too often in the pan or you will steam it instead of charring it, and that smoky flavor is the whole point.
03 -
- Pat frozen corn completely dry with a kitchen towel before it hits the pan or it will boil in its own liquid instead of charring.
- Reserve a handful of the whole cilantro leaves for the very top so the presentation looks as good as it tastes.