Elote Street Corn Pasta Salad (Printable)
Creamy, smoky pasta salad with grilled corn, cotija cheese, and bold Mexican-inspired spices.
# 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 pepper, seeded and finely diced (optional)
→ Dressing
07 - ⅓ cup mayonnaise
08 - ⅓ cup sour cream or Greek yogurt
09 - 2 tbsp fresh lime juice (about 1 lime)
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - ¾ tsp kosher salt
13 - ½ tsp black pepper
→ Cheese
14 - ⅔ cup cotija cheese, crumbled (feta may be substituted)
→ Garnishes
15 - 2 tbsp fresh cilantro, chopped
16 - 1 lime, cut into wedges
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to halt cooking, and set aside to cool completely.
02 - If using fresh corn, heat a grill pan or cast-iron skillet over high heat. Place whole ears directly on the surface and char, turning occasionally, until kernels are lightly blackened on all sides, about 5 to 7 minutes. Cut kernels from cobs. If using frozen corn, thaw completely and sear in a hot skillet with a touch of oil until lightly 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 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 blended.
05 - Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly, ensuring every component is evenly coated.
06 - Add the crumbled cotija cheese to the bowl and fold gently until evenly dispersed throughout the salad.
07 - Transfer to a serving bowl. Scatter additional chopped cilantro over the top and arrange lime wedges alongside. Serve chilled or at room temperature.
# Expert Advice:
01 -
- That charred corn and lime combo hits the same joy receptors as actual street corn, but you can eat it with a fork at a picnic without chasing kernels across a paper plate.
- The creamy, smoky dressing clings to every spiral of pasta and makes each bite feel like a secret you want to keep to yourself.
02 -
- Hot pasta will melt the dressing into a greasy puddle, so patience while it cools is the difference between a great salad and a sad one.
- This salad tastes significantly better after resting in the fridge for an hour because the pasta absorbs the dressing and the smoky flavor deepens throughout.
03 -
- If your corn is not charring, your pan is not hot enough, so be patient and let the skillet preheat for a full two minutes before the kernels go in.
- Double the dressing recipe and keep the extra in a jar because you will want it for tacos, grain bowls, or dragging roasted vegetables through later in the week.