Elote Pasta Salad (Printable)
Charred corn and creamy lime dressing tossed with pasta, cotija cheese, and fresh cilantro for a bold summer side.
# What You'll 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, or feta as substitute
08 - Extra cilantro and cotija cheese for garnish, optional
→ Dressing
09 - 3 tbsp mayonnaise
10 - 2 tbsp sour cream
11 - 1 tbsp fresh lime juice
12 - 1 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp garlic powder
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# How to Cook:
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 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. Stir and continue cooking for 2 more minutes. Remove from heat and allow to cool.
03 - In a large salad bowl, toss together the cooled pasta, charred corn, quartered cherry tomatoes, diced red onion, chopped jalapeño if using, and chopped cilantro.
04 - In a small mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well blended.
05 - Pour the prepared dressing over the salad mixture and gently fold until every component is evenly coated.
06 - Fold in the crumbled cotija cheese. Taste and adjust seasoning with additional 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.
# Expert Advice:
01 -
- The char on the corn changes everything, giving you that street corn flavor without needing a grill.
- It comes together in half an hour and tastes even better after sitting in the fridge overnight.
02 -
- Pat frozen corn completely dry with a paper towel before charring or it will steam instead of getting those beautiful dark spots.
- This salad is best made at least an hour ahead because the dressing needs time to soak into the pasta and the flavors meld dramatically in the fridge.
03 -
- Squeeze the lime juice over the corn while it is still warm from the skillet so it absorbs the citrus deeper into each charred kernel.
- Always make double the dressing if you are making this a day ahead, because the pasta will drink up the moisture overnight and you will want extra to refresh it.