Elote Pasta Salad (Print Version)
Creamy Mexican street corn meets pasta in this tangy, cheesy side dish with cilantro and lime.
# What You'll Need:
→ Pasta
01 - 8 oz short pasta (rotini, penne, or fusilli)
→ Elote Dressing
02 - 1/4 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tablespoons fresh lime juice
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
→ Vegetables & Add-ins
10 - 2 cups cooked corn kernels (fresh, grilled, or canned; about 3 ears)
11 - 1/2 cup crumbled cotija cheese (feta may be substituted)
12 - 1/3 cup chopped fresh cilantro
13 - 1/4 cup diced red onion
14 - 1 small jalapeño, seeded and finely diced (optional)
→ Garnish
15 - Additional crumbled cotija cheese
16 - Extra chopped fresh cilantro
17 - Lime wedges
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a strainer and rinse thoroughly under cold running water to halt cooking. Set aside and allow to cool completely.
02 - While the pasta cools, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, kosher salt, and black pepper in a large mixing bowl. Whisk vigorously until smooth and well blended.
03 - Add the cooled pasta, cooked corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño to the bowl with the dressing. Gently toss everything together until all ingredients are evenly coated with the dressing.
04 - Taste the salad and adjust salt, pepper, or chili powder as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Transfer to a serving bowl or platter. Top with additional crumbled cotija cheese, a scattering of fresh cilantro, and lime wedges alongside.
# Expert Advice:
01 -
- The dressing is basically elote in liquid form, tangy, smoky, and dangerously lickable straight from the bowl.
- It comes together in the time it takes to boil pasta, which means almost no planning required.
02 -
- Grilling the corn before cutting it off the cob adds a smoky char that transforms the entire dish from good to unforgettable.
- The pasta will absorb dressing as it sits, so make a little extra if you are making it a day ahead.
03 -
- Cut the corn off the cob standing upright inside a large bowl to keep kernels from flying across your kitchen.
- Letting the salad rest overnight in the fridge is the ultimate move, the cumin and smoked paprika deepen and everything tastes richer.