Elote Street Corn Pasta Salad (Print View)
Smoky grilled corn meets creamy lime dressing in this bold Mexican-inspired pasta salad perfect for summer.
# Ingredient List:
→ Pasta
01 - 12 oz fusilli or rotini pasta
→ Vegetables
02 - 4 ears corn on the cob (or 3 cups thawed frozen corn)
03 - 1 red bell pepper, diced
04 - 1/4 red onion, finely diced
05 - 1/2 cup fresh cilantro, chopped
06 - 2 green onions, thinly sliced
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/2 cup sour cream
09 - Zest and juice of 1 lime
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon cayenne pepper (optional)
13 - 1 teaspoon sea salt
14 - 1/2 teaspoon ground black pepper
→ Cheese
15 - 3/4 cup cotija cheese, crumbled (or feta as a substitute)
→ Optional Additions
16 - 1 jalapeño, finely diced
17 - 1 avocado, diced
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook fusilli or rotini according to package directions until al dente. Drain and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Place corn ears on a hot grill or grill pan over high heat. Turn occasionally until kernels are lightly charred and smoky, about 8 to 10 minutes. Let cool, then stand each ear upright and slice kernels off the cob. If using frozen corn, sauté in a dry skillet over high heat until lightly charred.
03 - In a large salad bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, cayenne pepper, sea salt, and black pepper until smooth and well combined.
04 - Add the cooled pasta, grilled corn kernels, diced red bell pepper, finely diced red onion, sliced green onions, and chopped cilantro to the dressing. Toss thoroughly until every component is evenly coated.
05 - Gently fold in the crumbled cotija cheese. Add diced jalapeño and avocado if desired, folding carefully to keep avocado pieces intact.
06 - Cover and refrigerate for at least 30 minutes so the flavors meld together. Taste before serving and adjust salt, pepper, or lime juice as needed.
# Expert Advice:
01 -
- The smoky, creamy, tangy combination tastes like summer in a bowl and disappears faster than anything else on the table.
- It comes together in about 35 minutes with zero fancy techniques, making it the most reliable crowd pleaser in my rotation.
02 -
- Do not skip the chill time because the dressing needs those 30 minutes to soak into the pasta and the flavors transform dramatically.
- Rinsing the pasta is essential here since you want it cold and separated, not sticky and clumping together.
03 -
- Char the corn in a dry cast iron skillet over high heat without any oil because the direct dry contact creates deeper smoky flavor than grilling with oil.
- Dressing the pasta while it is still slightly warm helps it absorb more flavor than waiting until it is completely cold.