Elote Street Corn Pasta Salad (Printable)
Creamy Mexican-inspired pasta with charred corn, lime, cilantro, and cotija cheese.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (rotini or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh, canned, or frozen; about 4 ears if fresh)
03 - 1/2 small red onion, finely diced
04 - 1 jalapeño pepper, seeded and diced
05 - 1/2 cup fresh cilantro, chopped
→ Dressing
06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream or Mexican crema
08 - 2 tbsp fresh lime juice (about 1 lime)
09 - 1 clove garlic, minced
10 - 1 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp kosher salt, plus more to taste
13 - 1/4 tsp black pepper
→ Cheese & Garnish
14 - 1/2 cup cotija cheese, crumbled (plus extra for garnish)
15 - 1/2 tsp chili powder or Tajín for sprinkling
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to halt cooking and cool completely. Set aside.
02 - If using fresh or thawed frozen corn, heat a large dry skillet over high heat. Spread the corn kernels in a single layer and cook without stirring for 2 to 4 minutes until charred on one side. Stir and continue charring the other side for about 2 more minutes. Remove from heat and let cool.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooled pasta, charred corn, diced red onion, jalapeño, and chopped cilantro to the dressing. Toss gently until all ingredients are evenly coated.
05 - Gently fold the crumbled cotija cheese into the salad, taking care not to break it down too much.
06 - Taste the salad and adjust with additional salt or lime juice as needed to balance the flavors.
07 - Transfer to a serving platter. Top with extra crumbled cotija cheese, a scattering of fresh cilantro, and a generous sprinkle of chili powder or Tajín.
08 - Serve immediately at room temperature, or cover and refrigerate for up to 6 hours. Toss gently before serving if chilled.
# Expert Advice:
01 -
- That smoky sweet charred corn combined with the creamy tangy dressing tastes like summer in every single bite.
- It comes together in about half an hour which means you can spend less time cooking and more time actually enjoying your gathering.
02 -
- If you stir the cotija too aggressively it dissolves into the dressing and you lose those wonderful salty crumbles so go easy.
- Undercooking the corn in the skillet is the most common mistake and you really want that deep char because it is the entire flavor backbone of the dish.
03 -
- Pat frozen corn completely dry with a kitchen towel before charring or it will steam instead of blister and you will miss that signature smoky flavor.
- A squeeze of lime right over the top at the very last second before serving wakes up every single flavor on the plate.