Elote Street Corn Pasta Salad (Printable)
Smoky grilled corn and pasta tossed in a creamy chili-lime dressing with crumbled cotija cheese and fresh cilantro.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta such as rotini or fusilli
→ Vegetables
02 - 2 cups corn kernels, fresh or frozen (about 3 ears fresh corn)
03 - 1 cup cherry tomatoes, halved
04 - ½ cup red onion, finely diced
05 - ½ cup fresh cilantro, chopped
06 - 1 medium jalapeño, seeded and finely diced (optional)
→ Dressing
07 - ⅓ cup mayonnaise
08 - ⅓ cup sour cream or Greek yogurt
09 - 2 tbsp fresh lime juice (about 1 lime)
10 - 1 tsp smoked paprika
11 - 1 tsp chili powder
12 - ¾ tsp kosher salt
13 - ½ tsp black pepper
→ Cheese
14 - ⅔ cup cotija cheese, crumbled (feta may be substituted)
→ Garnishes
15 - 2 tbsp fresh cilantro, chopped
16 - 1 lime, cut into wedges
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain well, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - If using fresh corn, heat a grill or cast-iron skillet over high heat. Place the ears directly on the grate or surface and char, turning every couple of minutes, until the kernels are lightly blackened in spots, about 5–7 minutes. Slice the kernels off the cobs. If using frozen corn, thaw completely, then pan-sear in a hot skillet with a light drizzle of oil until golden and smoky, roughly 4–5 minutes.
03 - In a large mixing bowl, toss together the cooled pasta, charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño (if using). Stir gently to distribute the ingredients evenly.
04 - In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, smoked paprika, chili powder, kosher salt, and black pepper until smooth and well blended.
05 - Pour the prepared dressing over the pasta mixture. Toss gently, ensuring every component is evenly coated without breaking up the pasta or tomatoes.
06 - Add the crumbled cotija cheese to the bowl and fold it through the salad with a few light strokes so it is distributed but still retains some texture.
07 - Transfer the salad to a serving bowl or platter. Scatter the additional chopped cilantro over the top and arrange lime wedges around the edge. Serve chilled or at room temperature.
# Tips from dashanddishes:
01 -
- That smoky, tangy, creamy elote flavor you crave, but in a format that feeds a crowd without last minute fuss.
- It holds up beautifully at room temperature, so you can make it ahead and actually enjoy your own party.
02 -
- Rinsing the pasta under cold water is not optional here because warm pasta will melt the dressing into a greasy puddle.
- Patting frozen corn dry before searing is the difference between a char and a soggy steam.
03 -
- Make the dressing first and let it sit while you cook the pasta and corn so the spices bloom and the flavors deepen.
- Crumble the cotija with your fingers rather than a knife for those uneven rustic chunks that look and taste better.