Elote Street Corn Pasta Salad (Printable version)

Creamy, smoky pasta salad loaded with grilled corn, 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 tablespoons fresh lime juice (about 1 lime)
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - ¾ teaspoon kosher salt
13 - ½ teaspoon black pepper

→ Cheese

14 - ⅔ cup cotija cheese, crumbled (or feta as alternative)

→ Garnishes

15 - 2 tablespoons 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 thoroughly, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - If using fresh corn, heat a grill or cast-iron skillet over high heat. Place whole ears directly on the surface and cook, turning occasionally, until lightly blackened and smoky, about 5 to 7 minutes. Cut kernels from the cobs. If using frozen corn, thaw completely, then sear in a hot skillet with a light drizzle of oil until golden and lightly charred.
03 - In a large mixing bowl, toss together the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño if using. Stir gently to distribute evenly.
04 - In a separate small bowl, whisk together the mayonnaise, sour cream, 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 with a large spoon or spatula, folding from the bottom, until every component is evenly coated.
06 - Sprinkle the crumbled cotija cheese over the dressed salad and fold in gently until incorporated throughout.
07 - Transfer the salad to a serving bowl. Scatter the additional chopped cilantro over the top and arrange lime wedges around the edges. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It captures every smoky, tangy, cheesy bite of street corn but in a form that feeds a crowd without you standing over a grill for an hour.
  • The creamy lime dressing seeps into every spiral of pasta overnight, so leftovers actually taste better than day one.
02 -
  • Warm pasta will melt the dressing into a greasy layer, so patience and a thorough cold water rinse are nonnegotiable.
  • The salad tastes best after resting in the fridge for at least an hour, which gives the spices time to bloom and the pasta time to absorb flavor.
03 -
  • If your corn is less sweet than expected, a half teaspoon of sugar in the dressing fixes it instantly without anyone detecting a thing.
  • Toast the chili powder in a dry pan for thirty seconds before adding it to the dressing and the entire bowl will taste deeper and more complex.

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