Elote Street Corn Pasta Salad (Printable)
Creamy, smoky pasta salad with grilled corn, cotija cheese, and bold Mexican spices for summer cookouts.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta such as rotini or fusilli
→ Vegetables
02 - 2 cups corn kernels, fresh or frozen (about 3 ears fresh corn)
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
# Directions:
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 cooking surface and char, turning occasionally, until lightly blackened in spots, 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 smoky and golden.
03 - In a large mixing bowl, combine the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño if using. Toss gently to distribute evenly.
04 - In a 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 blended.
05 - Pour the dressing over the pasta and vegetable mixture. Toss gently, using a large spoon or spatula, until every component is evenly coated.
06 - Add the crumbled cotija cheese to the bowl and fold it in gently, preserving some texture in the curds.
07 - Transfer the salad to a serving bowl. Scatter the additional chopped cilantro over the top and arrange lime wedges around the edge. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The smoky creamy tangy combo hits every flavor note you want in a summer side dish without being heavy.
- It comes together in about half an hour and actually tastes better after sitting in the fridge for a bit so you can make it ahead without stress.
02 -
- Do not skip rinsing the pasta under cold water or you will end up with a gummy clumpy mess that no amount of dressing can fix.
- Letting the salad rest in the fridge for at least an hour before serving transforms the flavor because the pasta absorbs the dressing and everything melds together beautifully.
03 -
- If your corn is not getting charred enough in the pan your skillet is not hot enough so be patient and let it preheat longer than you think you need.
- Toasting the chili powder in a dry pan for about thirty seconds before mixing it into the dressing wakes up oils you never knew existed and makes the flavor exponentially deeper.