Elote Street Corn Pasta (Printable View)
Smoky grilled corn pasta with creamy lime dressing, cotija cheese, and bold spices for summer gatherings.
# Ingredient List:
→ Pasta
01 - 12 oz short pasta such as rotini or fusilli
→ Vegetables
02 - 2 cups corn kernels, fresh or frozen (about 3 ears fresh corn)
03 - 1 cup cherry tomatoes, halved
04 - ½ cup red onion, finely diced
05 - ½ cup fresh cilantro, chopped
06 - 1 medium jalapeño, seeded and finely diced (optional)
→ Dressing
07 - ⅓ cup mayonnaise
08 - ⅓ cup sour cream or Greek yogurt
09 - 2 tbsp fresh lime juice (about 1 lime)
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - ¾ tsp kosher salt
13 - ½ tsp black pepper
→ Cheese
14 - ⅔ cup cotija cheese, crumbled (feta or queso fresco may be substituted)
→ Garnishes
15 - 2 tbsp fresh cilantro, chopped
16 - 1 lime, cut into wedges
# 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 halt cooking. Set aside to cool completely.
02 - If using fresh corn, grill or char the ears on a hot skillet or grill grate, turning occasionally, until lightly blackened spots appear, about 5–7 minutes. Cut the kernels from the cobs. If using frozen corn, thaw completely, then pan-sear in a dry hot skillet until lightly smoky.
03 - In a large mixing bowl, combine the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño if using. Toss gently to distribute evenly.
04 - In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, smoked paprika, chili powder, kosher salt, and black pepper until smooth and well blended.
05 - Pour the dressing over the pasta and vegetable mixture. Toss gently, folding from the bottom, until every component is evenly coated.
06 - Add the crumbled cotija cheese to the salad and fold it in gently so the crumbles remain partially intact throughout the mixture.
07 - Transfer the salad to a serving bowl. Top with additional chopped cilantro and arrange lime wedges alongside. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- That smoky, tangy, creamy elote flavor gets tossed into pasta form and suddenly its the easiest crowd pleaser you will ever make.
- It comes together in about half an hour and tastes even better after sitting in the fridge for a few hours.
02 -
- Rinse the pasta thoroughly after draining because any residual starch will make the dressing slide right off instead of clinging.
- This salad is best made at least an hour ahead because the flavors meld and deepen as it chills in the refrigerator.
03 -
- Toast the chili powder in a dry pan for thirty seconds before adding it to the dressing and it will taste ten times more complex.
- Cut the cherry tomatoes in half uniformly so every bite has the same balance of sweet pop and creamy dressing.