Elote Pasta Salad (Printable Version)
Creamy Mexican street corn meets pasta in a zesty, smoky side with cotija and cilantro.
# Ingredient List:
→ 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
# How to Make:
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 well and rinse under cold running water to halt cooking. Set aside and let cool completely.
02 - In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper until smooth and well combined.
03 - Add the cooled pasta, cooked corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and minced 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 on the side. Serve chilled.
# Expert Tips:
01 -
- It captures everything addictive about street corn but feeds four people with almost zero effort.
- The creamy, smoky dressing clings to every pasta ridge so no bite feels plain.
02 -
- If you skip the chill time the pasta will taste flat because the dressing needs those 30 minutes to soak into every crevice.
- Rinsing the pasta feels wrong but it removes surface starch that would otherwise make the dressing gummy.
03 -
- Grill the corn directly on the cob with the husks pulled back until you get real char marks, then cut the kernels off for a smoky depth that no spice can fully replicate.
- Toast the cumin in a dry pan for 30 seconds before adding it to the dressing and you will notice an immediate upgrade in aroma.