Elote Street Corn Pasta Salad (Printable)
Charred corn and pasta tossed in a creamy chili-lime dressing with Cotija cheese, perfect for summer picnics and cookouts.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh or frozen; about 4 ears fresh corn)
03 - 1 small red bell pepper, diced
04 - 1 small jalapeño, minced (seeds removed, optional)
05 - 1/3 cup red onion, finely chopped
06 - 1/2 cup fresh cilantro, chopped
→ Creamy Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon ground cumin
14 - 1/2 teaspoon kosher salt, or to taste
15 - 1/4 teaspoon black pepper
→ Cheese & Garnish
16 - 1/3 cup Cotija cheese, crumbled (feta may be substituted)
17 - Lime wedges, for serving
18 - Extra chili powder or Tajín, for garnish (optional)
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain through a colander and rinse under cold running water to halt cooking. Set aside and let cool completely.
02 - While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the corn kernels directly to the dry pan—no oil needed. Cook, stirring occasionally, until kernels develop golden char marks in spots, 5 to 7 minutes. Remove from heat and allow to cool.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper until the dressing is smooth and well blended.
04 - Add the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, chopped red onion, and cilantro to the bowl with the dressing. Toss thoroughly until every ingredient is evenly coated.
05 - Gently fold in half of the crumbled Cotija cheese. Taste and adjust salt, pepper, or lime juice as needed. Refrigerate for at least 15 minutes to allow flavors to meld.
06 - Transfer to a serving dish and sprinkle with the remaining Cotija cheese, extra cilantro, and a dusting of chili powder or Tajín. Arrange lime wedges alongside for squeezing over individual portions.
# Expert Tips:
01 -
- The char on the corn gives you that authentic street cart smokiness without needing a grill or any fancy equipment.
- It comes together in about half an hour and actually tastes better after sitting, so you can make it ahead without any stress.
- The creamy dressing has enough lime and spice to keep things exciting without overwhelming anyone at the table.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will melt the dressing into a greasy puddle.
- The salad thickens as it sits so if you are making it a day ahead stir in an extra squeeze of lime and a spoonful of sour cream before serving.
- Do not skip charring the corn because that single step is what transforms this from regular pasta salad into something people genuinely remember.
03 -
- If you have access to a grill, cook the corn whole on the cobs until deeply charred before cutting the kernels off for a smokier result that is worth every extra minute.
- For a vegan version swap in plant based mayo and sour cream then use a salty almond based cheese crumble in place of Cotija.