Elote Street Corn Pasta Salad (Printable Version)
Smoky grilled corn pasta with creamy lime dressing, cotija cheese, and bold Mexican-inspired spices for summer cookouts.
# What You'll 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 tbsp 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 (or feta as alternative)
→ Garnishes
15 - 2 tbsp fresh cilantro, chopped
16 - 1 lime, cut into wedges
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water to halt cooking, and set aside to cool completely.
02 - If using fresh corn, grill or sear ears on a hot skillet until lightly blackened spots appear, about 5–7 minutes, turning occasionally. Cut kernels off the cob. If using frozen corn, thaw and pan-sear in a hot skillet until lightly charred for smoky flavor.
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.
04 - In a small bowl, whisk together 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 dressing over the pasta mixture and gently toss until everything is evenly coated.
06 - Fold in the crumbled cotija cheese, reserving a small amount for garnish if desired.
07 - Transfer to a serving bowl. Top with additional chopped cilantro and lime wedges. Serve chilled or at room temperature.
# Chef's Tips:
01 -
- The dressing hits every note, creamy, tangy, smoky, and just enough heat to keep things interesting.
- It holds up beautifully at room temperature, which means no last minute stress about refrigeration at a barbecue.
02 -
- Rinsing the pasta under cold water is not optional here because warm pasta will melt the dressing into a greasy mess and you will lose that creamy texture entirely.
- The salad tastes significantly better after resting because the pasta absorbs the dressing and the flavors meld together in a way that simply does not happen right away.
03 -
- Do not stir the corn in the pan, let it sit in silence until it chars, because patience here is what gives you that authentic street corn flavor.
- Reserve a quarter cup of pasta cooking water before draining, then use it to loosen the dressing if the salad seems dry after resting.