Elote Street Corn Pasta (Print Version)
Charred corn and pasta tossed in a creamy, zesty lime dressing with Cotija cheese and fresh cilantro.
# What You'll Need:
→ Pasta
01 - 12 ounces short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh from 4 ears or frozen)
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 - Chili powder or Tajín, for garnish (optional)
# How-To Steps:
01 - Cook pasta according to package directions until al dente. Drain through a colander and rinse thoroughly under cold running water to halt cooking. Set aside to cool completely.
02 - While the pasta cooks, set a large nonstick skillet over medium-high heat. Add the corn kernels without oil and cook, stirring occasionally, until charred and lightly blackened in spots, 5 to 7 minutes. Remove from heat and let cool.
03 - In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Whisk until completely smooth and well blended.
04 - Add the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, chopped red onion, and cilantro to the dressing. Toss everything together until evenly coated.
05 - Gently fold in half of the crumbled Cotija cheese. Taste and adjust salt and pepper as needed. Refrigerate for at least 15 minutes to allow flavors to meld.
06 - Transfer to a serving bowl and sprinkle with the remaining Cotija cheese, additional 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 smoky street cart flavor without needing a grill.
- It comes together in about half an hour, which means you can decide to make it at 4 oclock and be eating by 4:30.
02 -
- If you skip the charring step, the salad will still taste good but you will lose the signature smokiness that makes it taste like real elote.
- Rinsing the pasta under cold water is essential here because residual heat will melt the dressing into a greasy puddle.
03 -
- If your corn is very sweet and in season, char it a little longer than you think you should, because the bitter smoky edge is what balances the sweetness.
- Make the dressing a day ahead and keep it in the fridge so the spices have time to bloom and meld together.