Elote Street Corn Pasta Salad (Printable Version)

Smoky grilled corn pasta with creamy lime dressing, cotija cheese, and bold Mexican-inspired spices.

# Ingredient List:

→ 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 tbsp fresh lime juice (about 1 lime)
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - ¾ tsp kosher salt
13 - ½ tsp black pepper

→ Cheese

14 - ⅔ cup cotija cheese, crumbled (feta or queso fresco may be substituted)

→ Garnishes

15 - 2 tbsp fresh cilantro, chopped
16 - 1 lime, cut into wedges

# How to Make:

01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook 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 char, turning occasionally, until kernels are lightly blackened in spots, about 5–7 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 smoky.
03 - In a large mixing bowl, combine the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño (if using). Toss gently to distribute evenly.
04 - In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), 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, folding from the bottom, until every component is evenly coated.
06 - Fold in the crumbled cotija cheese, reserving a small amount for garnish if desired, and mix until just incorporated.
07 - Transfer to a serving bowl. Top with additional chopped fresh cilantro and arrange lime wedges around the edge. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It captures everything addictive about Mexican street corn but scales up effortlessly for a crowd.
  • The creamy, smoky dressing clings to every spiral of pasta so each bite hits with full flavor.
  • You can prep the entire thing ahead of time and pull it straight from the fridge when guests arrive.
02 -
  • Rinsing the pasta under cold water is nonnegotiable here because warm pasta will melt the dressing into a greasy puddle.
  • The salad tastes significantly better after sitting in the fridge for at least an hour, so plan ahead if you can.
03 -
  • Toast your chili powder in a dry pan for thirty seconds before adding it to the dressing to wake up oils that have gone dormant in the jar.
  • Save a handful of the whole cherry tomatoes and a few extra crumbles of cotija for the very top so the finished bowl looks abundant and inviting.

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