Elote Street Corn Pasta Salad (Print Version)
Creamy, smoky pasta salad with grilled corn, cotija cheese, and zesty lime dressing for summer gatherings.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (rotini or fusilli)
→ Vegetables
02 - 2 cups corn kernels (fresh from about 3 ears or frozen)
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 tablespoons fresh lime juice (about 1 lime)
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - ¾ teaspoon kosher salt
13 - ½ teaspoon black pepper
→ Cheese
14 - ⅔ cup cotija cheese, crumbled (feta may be substituted)
→ Garnishes
15 - 2 tablespoons 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 thoroughly, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - If using fresh corn, heat a grill or cast-iron skillet over high heat. Place the ears directly on the surface and cook, turning occasionally, until lightly blackened and smoky, 5 to 7 minutes. Cut the kernels from the cobs. If using frozen corn, thaw completely, then sear in a hot skillet with a light drizzle of oil until golden and lightly charred.
03 - In a large mixing bowl, toss together the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño (if using). Stir gently to distribute evenly.
04 - In a separate 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 combined.
05 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently with a large spoon or spatula, folding from the bottom to ensure every component is evenly coated.
06 - Add the crumbled cotija cheese to the dressed salad and fold gently to incorporate without breaking the cheese crumbles too finely.
07 - Transfer the salad to a serving bowl. Top with additional chopped cilantro and arrange lime wedges around the edges. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It captures everything addictive about Mexican street corn but in a format that travels well and feeds a crowd without fuss.
- The smoky, creamy, tangy dressing clings to every spiral of pasta and makes each bite feel like a small celebration.
02 -
- Rinse the pasta thoroughly under cold water after draining because any residual heat will melt the dressing into a greasy puddle and nobody wants that.
- Let the salad sit in the fridge for at least thirty minutes before serving because the flavors meld and deepen in a way that makes it taste like an entirely different dish.
03 -
- Cut the corn off the cob into a large bowl instead of on a cutting board because those kernels have a tendency to shoot across the kitchen like tiny delicious projectiles.
- Use your fingers to crumble the cotija cheese rather than a knife because the irregular crumbles melt into the salad in a way that uniform cubes never will.