Elote Street Corn Pasta Salad (Printable)
Charred corn and pasta tossed in a creamy, zesty 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 from about 4 ears, or frozen)
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 may be substituted)
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 thoroughly 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 blistered in spots, 5 to 7 minutes. Remove from heat and allow to cool.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, 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 everything together until evenly coated.
05 - Gently fold in half of the crumbled Cotija cheese. Taste and adjust seasoning as needed. Refrigerate for at least 15 minutes to allow the flavors to meld.
06 - Transfer to a serving bowl and sprinkle with the remaining Cotija cheese, additional cilantro, and a dusting of chili powder or Tajín. Serve with lime wedges alongside.
# Expert Tips:
01 -
- It captures everything addictive about Mexican street corn but in a format that feeds a crowd with zero fuss.
- The char on the corn adds a smoky depth that makes people assume you spent hours over a grill when it really took minutes in a skillet.
02 -
- Rinsing the pasta under cold water is essential here because residual heat will melt the dressing into a greasy puddle and soften the vegetables before their time.
- Do not stir the corn constantly in the skillet, because the char only develops when you let it sit undisturbed against the hot surface for a stretch.
03 -
- Grill whole corn cobs directly over flame instead of charring loose kernels if you want deeper smoky flavor with those beautiful uneven blackened patches that make street corn legendary.
- A pinch of Tajín in the dressing itself, not just on top, adds a tangy complexity that will have people asking what your secret ingredient is.