Elote Street Corn Pasta (Printable version)
Charred corn and pasta tossed in a creamy chili-lime dressing with Cotija cheese and fresh cilantro.
# What you need:
→ Pasta
01 - 12 oz short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh from about 4 ears or frozen)
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 (feta may be substituted)
17 - Lime wedges, for serving
18 - Extra chili powder or Tajín, for garnish (optional)
# How To:
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 to cool completely.
02 - While the pasta cooks, 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 to room temperature.
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 fresh cilantro to the dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Gently fold half of the crumbled Cotija cheese into the salad. Taste and adjust seasoning with additional salt 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, additional cilantro, and a dusting of chili powder or Tajín. Accompany with lime wedges on the side.
# Expert Advice:
01 -
- The char on the corn brings a depth you simply cannot get from raw or steamed kernels, and it takes almost no effort.
- That creamy, tangy dressing clings to every spiral of pasta like it was made specifically for rotini.
- It travels beautifully, making it the hero of picnics, potlucks, and lazy Sunday lunches on the patio.
02 -
- Do not skip rinsing the pasta, because the residual heat will continue cooking it and you will end up with mushy noodles that fall apart when tossed.
- If you are using frozen corn, pat it thoroughly dry with a towel before charring or it will steam instead of blister.
03 -
- Serve this salad the same day you make it if possible, because the dressing will tighten and the vegetables will weep overnight, leaving you with a slightly drier though still delicious version the next morning.
- A light drizzle of olive oil over the finished salad just before serving adds a silky finish that elevates the entire bowl with almost zero effort.