Elote Street Corn Pasta Salad (Print Version)

Smoky grilled corn pasta tossed in creamy lime dressing with cotija cheese and bold Mexican spices for summer gatherings.

# What You Need:

→ Pasta

01 - 12 oz short pasta (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 tbsp 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 (or feta as alternative)

→ Garnishes

15 - 2 tbsp fresh cilantro, chopped
16 - 1 lime, cut into wedges

# How-To:

01 - Bring a large pot of salted water to a boil. Cook the 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 the ears on a hot skillet until lightly blackened, about 5–7 minutes, turning occasionally. Cut the kernels off the cobs. If using frozen corn, thaw first, then pan-sear briefly for a smoky char.
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 prepared dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
06 - Fold in the crumbled cotija cheese, mixing gently so it disperses throughout the salad without breaking down completely.
07 - Transfer to a serving bowl. Top with additional chopped cilantro and arrange lime wedges around the edges. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • That smoky char on the corn changes everything and tastes like summer decided to show off a little.
  • The creamy tangy dressing clings to every spiral of pasta so no bite is ever bland.
  • It travels beautifully to picnics and somehow tastes even better after sitting in a cooler for an hour.
02 -
  • Do not skip rinsing the pasta because residual heat will turn your salad into a gummy mess before you even dress it.
  • Letting the salad rest for thirty minutes in the fridge helps the dressing soak into the pasta and makes a huge difference in flavor.
03 -
  • Use a cast iron skillet for charring the corn because nothing else gets that deep smoky blister quite as well.
  • Always taste your chili powder before adding the full amount because brands vary wildly in heat and you do not want surprises.

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