Elote Street Corn Pasta Salad (Printable Version)
Mexican street corn meets tender pasta in a creamy, zesty salad perfect for summer picnics and gatherings.
# 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)
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 (or feta as substitute)
17 - Lime wedges, for serving
18 - Extra chili powder or Tajín, for garnish
# 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 and let cool completely.
02 - Heat a large nonstick skillet over medium-high heat. Add the corn kernels in an even layer without oil. Cook, stirring occasionally, until charred and lightly blistered in spots, 5 to 7 minutes. Remove from heat and let cool.
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 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 dusting of chili powder or Tajín. Serve accompanied by lime wedges.
# Expert Advice:
01 -
- The smoky char on the corn combined with the tangy lime dressing creates a flavor that tastes like it took hours, not minutes.
- It feeds a crowd easily and actually tastes better after sitting in the fridge, which means you can make it ahead without any stress.
02 -
- If you add the Cotija while the pasta is still warm, it will partially melt and disappear into the dressing, which is tasty but robs you of those satisfying crumbly bites on top.
- Charring the corn in a dry skillet without oil gives you better control over the blackened spots and prevents the kernels from steaming instead of charring.
03 -
- Taste the salad after it has chilled for at least fifteen minutes, because cold dulls flavors and you will likely need to adjust the salt and lime juice before serving.
- A dusting of Tajin on top right before serving gives that authentic street corn tang that regular chili powder alone cannot quite replicate.