Elote Pasta Salad (Print Version)
Creamy Mexican street corn pasta with cotija cheese, lime, and chili-spiced dressing. Perfect summer side.
# What You Need:
→ 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 cotija cheese
16 - Extra chopped cilantro
17 - Lime wedges
# How-To Steps:
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 through a strainer and rinse under cold running water to halt cooking. Set aside and allow the pasta to cool completely.
02 - While the pasta cools, combine mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper in a large mixing bowl. Whisk vigorously until the dressing is smooth and all spices are evenly incorporated.
03 - Add the cooled pasta, cooked corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and finely diced jalapeño to the bowl with the dressing. Gently toss all ingredients together until everything is thoroughly combined and evenly coated with the dressing.
04 - Taste the salad and adjust salt, pepper, or chili powder as needed. Transfer to the refrigerator and chill for at least 30 minutes to allow the flavors to meld together.
05 - Transfer to a serving bowl or platter. Garnish generously with additional crumbled cotija cheese, extra chopped cilantro, and fresh lime wedges on the side. Serve chilled.
# Expert Tips:
01 -
- The dressing doubles as a dip, so you are basically getting two recipes for the price of one.
- It tastes even better the next day, making it the rare pasta salad that survives overnight in the fridge without turning sad.
- You can grill the corn for extra depth or use canned kernels when you are short on time and nobody will complain.
02 -
- If you add the dressing while the pasta is still warm it will absorb too much and turn gummy by serving time.
- Grilling the corn directly on the cob with a light char before cutting off the kernels adds a smoky sweetness you cannot fake.
03 -
- Toss the drained pasta with a tiny drizzle of olive oil before cooling so the noodles do not stick together in clumps.
- A pinch of tajin or a few drops of your favorite hot sauce stirred into the dressing takes it from great to unforgettable.