Elote Street Corn Pasta (Printable version)
Creamy Mexican street corn pasta with charred corn, cotija cheese, and tangy lime dressing.
# 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, 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
# How to Make It:
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 stop the cooking process and cool completely. Set aside.
02 - Heat a large dry skillet over high heat. Spread the corn kernels in a single layer and cook without stirring for 2–4 minutes until charred spots form. Stir once and char the other side for about 2 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, distributing it throughout without breaking 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 or bowl. Top with extra crumbled cotija cheese, fresh cilantro, and a generous sprinkle of chili powder or Tajín. Serve immediately or refrigerate for up to 6 hours, tossing gently before serving.
# Expert tips:
01 -
- It captures everything addictive about Mexican street corn but in a fork friendly pasta salad that travels well to any cookout or potluck.
- The smoky char on the corn paired with tangy lime crema creates a flavor balance that disappears from the bowl embarrassingly fast.
02 -
- The salad tastes best within the first four hours because the corn begins to lose its char flavor and the dressing slowly thins out as the pasta releases moisture.
- Do not skip rinsing the pasta under cold water because warm pasta will absorb the dressing unevenly and turn gummy by the time you serve it.
03 -
- Pat frozen corn completely dry with a kitchen towel before charring or it will steam instead of blister and you will miss the entire point of this salad.
- Serve it in a wide shallow bowl rather than a deep one so the garnish covers more surface area and every scoop from the top looks as good as it tastes.