Elote Pasta Salad (Print Layout)
Creamy Mexican street corn pasta with cotija cheese, lime, and smoky spices in every bite.
# What You Need:
→ Pasta
01 - 8 oz short pasta such as rotini, penne, or fusilli
→ Elote Dressing
02 - 1/4 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp fresh lime juice
05 - 1/2 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - 1/2 tsp kosher salt, or to taste
09 - 1/4 tsp freshly ground black pepper
→ Vegetables & Add-ins
10 - 2 cups cooked corn kernels (fresh, grilled, or canned; about 3 ears)
11 - 1/2 cup crumbled cotija cheese (feta may be substituted)
12 - 1/3 cup chopped fresh cilantro
13 - 1/4 cup diced red onion
14 - 1 small jalapeño, seeded and finely diced (optional)
→ Garnish
15 - Additional crumbled cotija cheese
16 - Extra chopped fresh cilantro
17 - Lime wedges
# Directions:
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 stop the cooking process. Set aside and let cool completely.
02 - While the pasta cools, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, kosher salt, and black pepper in a large mixing bowl. Whisk until smooth and well blended.
03 - Add the cooled pasta, corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño to the dressing. Gently toss until everything is evenly coated.
04 - Taste and adjust salt and seasoning as needed. Refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Transfer to a serving bowl and garnish with additional cotija cheese, fresh cilantro, and lime wedges. Serve chilled.
# Expert Suggestions:
01 -
- It bridges two comfort food worlds, Mexican street corn and cold pasta salad, into something neither could be on its own.
- The creamy, tangy dressing clings to every spiral of pasta and makes leftovers taste even better the next day.
02 -
- Rinsing the pasta is essential here because residual heat will continue cooking it and turn your salad gummy.
- Grilling the corn before cutting it off the cob adds a charred depth that transforms the entire dish from good to unforgettable.
03 -
- Toast your cumin in a dry skillet for thirty seconds before adding it to the dressing and the aroma alone will make you a convert.
- Cut the corn kernels off the cob into a deep bowl so they do not scatter across your counter like tiny escape artists.