Elote Pasta Salad (Print View)
Charred corn pasta tossed in creamy lime-chili dressing with cotija cheese and fresh cilantro.
# What You Need:
→ Pasta
01 - 12 ounces short pasta (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 pepper, seeded and finely chopped (optional)
06 - 1/4 cup fresh cilantro, chopped
→ Cheese & Garnish
07 - 3.5 ounces cotija cheese, crumbled (feta may be substituted)
08 - Additional cilantro and cotija cheese for garnish (optional)
→ Dressing
09 - 3 tablespoons mayonnaise
10 - 2 tablespoons sour cream
11 - 1 tablespoon fresh lime juice
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon kosher salt
16 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander and rinse thoroughly under cold running water to halt cooking. Set aside and allow 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 sit undisturbed for 3–4 minutes to develop a slight char. Stir and continue cooking for 2 additional minutes. Remove from heat and let cool to room temperature.
03 - In a large salad bowl, toss together the cooled pasta, charred corn, quartered cherry tomatoes, diced red onion, chopped jalapeño (if using), and cilantro.
04 - In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and fully emulsified.
05 - Pour the prepared dressing over the salad ingredients. Gently toss until every component is evenly coated.
06 - Fold in the crumbled cotija cheese. Taste and adjust salt, pepper, or lime juice as desired.
07 - Transfer to a serving dish and top with extra cilantro and additional crumbled cotija cheese if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The dressing tastes like the best elote you ever had but in a form you can actually serve at a potluck without embarrassing yourself.
- It comes together in the time it takes for pasta to cook, which means you can decide to make it thirty minutes before guests arrive and still look organized.
02 -
- Wet corn will steam instead of char, so pat frozen kernels completely dry with a towel before they hit the pan or you will end up with soggy sad corn.
- Overcooking the pasta seems harmless when it is hot but once chilled it turns gummy and falls apart under the dressing.
03 -
- Grill the corn on the cob whole with the husks peeled back instead of cutting kernels first, because the smoke flavor penetrates deeper and the char is more even.
- For a vegan version, swap in plant based mayo and sour cream plus a salty crumbled tofu seasoned with nutritional yeast in place of cotija.