Elote Street Corn Pasta (Printable view)
Charred corn and pasta tossed in a creamy chili lime dressing with Cotija cheese — a crowd-pleasing summer side.
# What You'll 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 - Chili powder or Tajín, for garnish
# Steps:
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 in a colander and rinse thoroughly under cold running water to halt cooking. Set aside to drain completely.
02 - Heat a large nonstick skillet over medium-high heat. Add the corn kernels in an even layer without oil and cook undisturbed for 1–2 minutes before stirring. Continue cooking, stirring occasionally, until kernels develop charred spots throughout, about 5–7 minutes total. Remove from heat and let cool to room temperature.
03 - In a large mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Whisk vigorously until the dressing is smooth and all spices are evenly incorporated.
04 - Add the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, chopped red onion, and cilantro to the bowl with the dressing. Toss thoroughly until every component is evenly coated with the dressing.
05 - Gently fold half of the crumbled Cotija cheese into the salad. Taste and adjust salt, pepper, or lime juice as needed. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
06 - Transfer the salad to a serving bowl and sprinkle the remaining Cotija cheese over the top. Garnish with additional chopped cilantro and a light dusting of chili powder or Tajín. Arrange lime wedges alongside and serve chilled.
# Expert Advice:
01 -
- The charred corn trick in a regular skillet gives you that street corn flavor without needing a grill.
- Everything comes together in the time it takes pasta to cook, which feels like magic on a weeknight.
02 -
- Do not skip rinsing the pasta under cold water, because warm pasta will melt the dressing into a greasy puddle and there is no coming back from that.
- Letting the salad rest in the fridge for even fifteen minutes changes everything, as the pasta absorbs the dressing and the flavors settle into each other like old friends.
03 -
- For vegan friends, swap the mayo and sour cream for plant based versions and use a crumbled almond based feta, which still tastes incredible and means nobody at the table is left out.
- Pour a crisp Sauvignon Blanc or crack open a light Mexican lager beside this salad, because the acidity and carbonation cut through the richness like a palate cleanser between bites.