Elote Street Corn Pasta Salad (Printable View)
Smoky grilled corn and creamy lime dressing tossed with pasta, tomatoes, and cotija cheese for a bold summer side.
# 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 - 1/2 cup red onion, finely diced
05 - 1/2 cup fresh cilantro, chopped
06 - 1 medium jalapeño, seeded and finely diced (optional)
→ Dressing
07 - 1/3 cup mayonnaise
08 - 1/3 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 - 3/4 tsp kosher salt
13 - 1/2 tsp black pepper
→ Cheese
14 - 2/3 cup cotija cheese, crumbled (feta or queso fresco may be substituted)
→ Garnishes
15 - 2 tbsp fresh cilantro, chopped
16 - 1 lime, cut into wedges
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water to halt cooking, and set aside to cool completely.
02 - If using fresh corn, grill or sear ears on a hot skillet or grill pan, turning occasionally, until kernels are lightly blackened and smoky, about 5 to 7 minutes. Cut kernels off the cob. If using frozen corn, thaw completely and pan-sear in a hot skillet until lightly charred.
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 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 mixture and toss gently until every component is evenly coated.
06 - Fold in the crumbled cotija cheese, reserving a small amount for garnish if desired.
07 - Transfer to a serving bowl. Top with additional chopped cilantro and arrange lime wedges alongside. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The dressing is basically elote in liquid form, and once you taste it you will want to put it on everything.
- It travels beautifully for picnics and barbecues, and actually tastes better after sitting in the fridge for a few hours.
02 -
- Do not skip rinsing the pasta under cold water, because residual heat will turn your salad into a gummy mess before it even reaches the table.
- Letting it rest in the fridge for at least thirty minutes transforms the flavor completely, as the dressing seeps into every fold of the pasta.
03 -
- Use the largest bowl you own for mixing, because overcrowding leads to uneven dressing distribution and you will end up with bland patches.
- Taste the dressing on its own before adding it to the salad, and adjust lime and salt until it tastes slightly bolder than you think it should, since the pasta will mellow it out.