Elote Street Corn Pasta (Print 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 Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain through a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Heat a large nonstick skillet over medium-high heat. Add the corn kernels in an even layer without oil. Cook, stirring occasionally, until charred and lightly blistered in spots, 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 chopped 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 alongside fresh lime wedges.
# Expert Advice:
01 -
- That charred corn hitting creamy lime dressing is the kind of flavor combo that makes people close their eyes when they eat.
- It holds up beautifully at room temperature, which means no stressing over oven space at your next cookout.
02 -
- Hot pasta will melt the dressing into a greasy puddle, so patience while it cools is nonnegotiable.
- The salad tastes better after resting because the spices bloom and the pasta soaks up flavor, making day two even more exciting than day one.
03 -
- Grill whole ears of corn instead of charring loose kernels for a smokier, deeper elote flavor that will have everyone asking what you did differently.
- Toast your chili powder in a dry pan for thirty seconds before adding it to the dressing to release oils you never knew were there.