Elote Pasta Salad (Printer-Friendly)
Creamy pasta salad with charred corn, cotija cheese, and smoky lime dressing. A summertime crowd-pleaser.
# 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 (feta works as a substitute)
08 - Additional 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 Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and rinse thoroughly under cold water to halt 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 3-4 minutes until lightly charred in spots. Stir and continue cooking for 2 more minutes. Remove from heat and allow to cool.
03 - In a small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
04 - In a large salad bowl, combine the cooled pasta, charred corn, quartered cherry tomatoes, diced red onion, jalapeño if using, and chopped cilantro. Toss gently to distribute evenly.
05 - Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated. Fold in the crumbled cotija cheese. Taste and adjust seasoning as needed.
06 - Transfer to a serving bowl and garnish with additional cilantro and crumbled cotija cheese if desired. Serve chilled or at room temperature.
# Helpful Hints:
01 -
- The smoky char on the corn transforms ordinary pasta into something people genuinely crave.
- That creamy, tangy dressing clings to every spiral and crevice of the pasta in the most satisfying way.
02 -
- If you rinse the pasta too late it keeps cooking in its own steam and turns soft and sad by the time you dress it.
- Letting the salad sit for twenty minutes before serving makes a huge difference because the pasta absorbs the dressing and the flavors meld.
03 -
- Grill whole corn cobs directly on the grates before cutting off the kernels for a deeper smoke flavor that a skillet cannot match.
- Toast the chili powder in the dry skillet for thirty seconds before making the dressing to bloom its oils and intensify the color.