Elote Pasta Salad (Print version)
Creamy Mexican street corn pasta with cotija cheese, lime and chili-spiced dressing for summer gatherings.
# What you need:
→ Pasta
01 - 8 oz short pasta (rotini, penne, or fusilli)
→ Elote Dressing
02 - 1/4 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp fresh lime juice
05 - 1/2 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - 1/2 tsp kosher salt, or to taste
09 - 1/4 tsp freshly ground black pepper
→ Vegetables & Add-ins
10 - 2 cups cooked corn kernels (fresh, grilled, or canned; about 3 ears)
11 - 1/2 cup crumbled cotija cheese (feta may be substituted)
12 - 1/3 cup chopped fresh cilantro
13 - 1/4 cup diced red onion
14 - 1 small jalapeño, seeded and finely diced (optional)
→ Garnish
15 - Additional crumbled cotija cheese
16 - Extra chopped fresh cilantro
17 - Lime wedges
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a strainer and rinse thoroughly under cold running water. Set aside and allow to cool completely.
02 - While the pasta cools, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, kosher salt, and black pepper in a large mixing bowl. Whisk until smooth and well blended.
03 - Add the cooled pasta, cooked corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño to the bowl with the dressing. Gently toss until every component is evenly coated.
04 - Taste the salad and adjust salt, pepper, or chili powder as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Transfer to a serving bowl and garnish with additional crumbled cotija cheese, fresh cilantro, and lime wedges alongside.
# Expert advice:
01 -
- It captures every smoky, creamy, tangy note of street corn but eats like a full meal.
- The dressing comes together in about two minutes and tastes like you spent far longer on it.
02 -
- Rinsing the pasta under cold water stops the cooking immediately and prevents a gummy texture.
- Grilling the corn directly on the flame before cutting off the kernels adds a smoky depth that transforms the whole dish.
03 -
- Cut the corn off the cob in a wide shallow bowl so the kernels do not scatter across your counter.
- Making the dressing a day ahead lets the spices bloom and deepens the flavor noticeably.