Elote Pasta Salad (Print Version)
Smoky charred corn and creamy cotija tossed with pasta in a tangy chili-lime dressing for a crowd-pleasing summer side.
# What You Need:
→ Pasta
01 - 12 oz short pasta such as 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 (feta may be substituted)
08 - Additional cilantro and cotija cheese for garnish (optional)
→ Dressing
09 - 3 tablespoons mayonnaise
10 - 2 tablespoons sour cream
11 - 1 tablespoon fresh lime juice
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# How To Make It:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain through a colander and rinse under cold running water to halt further cooking. 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 in spots. Stir and continue cooking for 2 more minutes. Remove from heat and allow to cool.
03 - In a large salad bowl, combine the cooled pasta, charred corn, quartered cherry tomatoes, diced red onion, chopped jalapeño (if using), and cilantro. Toss gently to distribute evenly.
04 - In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and fully incorporated.
05 - Pour the dressing over the salad ingredients and toss gently until every component is evenly coated.
06 - Gently fold in the crumbled cotija cheese. Taste and adjust salt, pepper, or lime juice as desired.
07 - Transfer to a serving dish and garnish with additional cilantro and crumbled cotija cheese if desired. Serve chilled or at room temperature.
# Handy Tips:
01 -
- The smoky char on the corn combined with the creamy lime dressing tastes like summer in a bowl.
- It comes together in thirty minutes and travels beautifully to any cookout or potluck.
02 -
- Do not stir the corn too early or you will steam it instead of charring it, and that smoky crust is what makes this recipe special.
- Rinsing the pasta under cold water is essential here because warm pasta will absorb the dressing unevenly and get gummy.
03 -
- Pat frozen corn completely dry with a towel before charring or it will splatter and steam instead of browning.
- Dress the salad while the corn is still slightly warm so it absorbs more flavor into every kernel.