Elote Street Corn Pasta Salad (Printable)
Smoky grilled corn meets creamy cotija dressing in this bold Mexican-inspired pasta salad perfect for summer gatherings.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta such as rotini or fusilli
→ Vegetables
02 - 2 cups corn kernels (about 3 ears fresh corn, or frozen)
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)
→ Creamy Dressing
07 - ⅓ cup mayonnaise
08 - ⅓ cup sour cream or Greek yogurt
09 - 2 tablespoons fresh lime juice (about 1 lime)
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - ¾ teaspoon kosher salt
13 - ½ teaspoon black pepper
→ Cheese and Garnishes
14 - ⅔ cup cotija cheese, crumbled (feta or queso fresco may be substituted)
15 - 2 tablespoons fresh cilantro, chopped (for garnish)
16 - 1 lime, cut into wedges
# How To Make:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain thoroughly, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - Heat a grill or cast-iron skillet over high heat. If using fresh corn, grill the ears directly, turning occasionally, until lightly blackened and smoky, about 5 to 7 minutes. Cut the kernels off the cobs. If using frozen corn, thaw first, then sear in the hot skillet until golden and lightly charred.
03 - In a large mixing bowl, toss together the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño if using.
04 - In a small bowl, whisk together the mayonnaise, sour cream, 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 with a large spoon or spatula until every component is evenly coated.
06 - Fold in the crumbled cotija cheese, distributing it throughout the salad.
07 - Transfer to a serving bowl and garnish with the additional chopped cilantro and lime wedges. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It captures everything addictive about Mexican street corn but in a format that feeds a crowd with zero fuss.
- The smoky, tangy, creamy dressing coats every spiral of pasta and somehow tastes even better the next day.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will cook the dressing into a gummy mess before you even serve it.
- If you make this ahead, hold back a quarter cup of dressing and toss it in right before serving because the pasta absorbs liquid like a sponge overnight.
03 -
- Let the dressed salad sit in the fridge for at least 30 minutes before serving because the flavors need that time to marry and transform into something greater than the sum of their parts.
- Grill the corn a day ahead and keep it in the refrigerator so you can throw the whole thing together in ten minutes flat when guests arrive.