Elote Pasta Salad (Printable)
Charred corn and pasta tossed in a creamy chili-lime dressing with cotija cheese and fresh cilantro.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (rotini, fusilli, or penne)
→ Vegetables & Corn
02 - 2 cups fresh or frozen corn kernels (about 3-4 ears of corn)
03 - 1 cup cherry tomatoes, quartered
04 - 1/4 cup red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1/4 cup fresh cilantro, chopped
→ Cheese & Garnish
07 - 3.5 oz cotija cheese, crumbled (or feta as substitute)
08 - Additional cilantro and cotija cheese for garnish (optional)
→ Dressing
09 - 3 tbsp mayonnaise
10 - 2 tbsp sour cream
11 - 1 tbsp fresh lime juice
12 - 1 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp garlic powder
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# Steps:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain in a colander and rinse under cold running water to halt the cooking process. Set aside to cool completely.
02 - Heat a large skillet or grill pan over medium-high heat. Spread the corn kernels in an even single layer and let them cook undisturbed for 3 to 4 minutes until lightly charred. Stir and continue cooking for another 2 minutes. Remove from the heat and allow to cool.
03 - In a large salad bowl, toss together the cooled pasta, charred corn, quartered cherry tomatoes, diced red onion, chopped jalapeño (if using), and chopped cilantro.
04 - In a small mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
05 - Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
06 - Gently fold in the crumbled cotija cheese. Taste and adjust the seasoning with additional salt, pepper, or lime juice as needed.
07 - Transfer to a serving dish and garnish with extra cilantro and additional crumbled cotija cheese if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The charred corn gives you that street food flavor without needing a grill or any fancy equipment.
- It feeds a crowd easily and tastes even better after sitting in the fridge for a few hours, which makes it a low stress dish for entertaining.
02 -
- Do not skip rinsing the pasta under cold water, because residual heat will turn the dressing greasy and the noodles gummy.
- Charring the corn without stirring is the single technique that makes this recipe taste special, so be patient and let it sit.
03 -
- If you have access to a grill, cook the corn on the cob whole with the husks pulled back, then cut the kernels off for a smokier flavor that transforms the entire dish.
- Make a double batch of the dressing and keep it in the fridge for dipping roasted vegetables or drizzling over tacos later in the week.