Elote Street Corn Pasta Salad (Printable)
Charred corn and pasta tossed in a creamy chili lime dressing with Cotija cheese—perfect for summer.
# 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, optional)
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 (feta as substitute)
17 - Lime wedges, for serving
18 - Extra chili powder or Tajín, for garnish (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain in a colander and rinse under cold running water to halt cooking. Set aside to drain completely.
02 - While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the corn kernels without oil and cook, stirring occasionally, until charred and lightly blackened in spots, 5 to 7 minutes. Remove from heat and let cool to room temperature.
03 - In a large mixing bowl, whisk together 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 cilantro to 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 with lime wedges alongside.
# Expert Advice:
01 -
- The smoky char on the corn against the creamy lime dressing is the kind of contrast that makes people close their eyes when they take a bite.
- It comes together in about half an hour with zero fuss, which means you can spend more time with your guests and less time hovering over a stove.
02 -
- If you skip the charring step and use raw or steamed corn, the dish will taste flat and sweet where it should taste smoky and complex.
- Rinsing the pasta may seem wrong if you are used to Italian cooking, but here you want zero starch so the dressing clings cleanly.
03 -
- Pat frozen corn completely dry with a kitchen towel before it hits the pan, because moisture is the enemy of a good char.
- Make the dressing a day ahead and let it sit in the fridge so the spices bloom and deepen before you toss everything together.