Creamy Elote Pasta Salad (Printable Version)
Creamy Mexican-inspired pasta salad with charred corn, cotija cheese, and tangy lime dressing.
# What You'll Need:
→ Pasta
01 - 8 oz short pasta (rotini, penne, or fusilli)
→ Elote Dressing
02 - 1/4 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp fresh lime juice
05 - 1/2 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - 1/2 tsp kosher salt, or to taste
09 - 1/4 tsp freshly ground black pepper
→ Vegetables & Add-ins
10 - 2 cups cooked corn kernels (fresh, grilled, or canned; about 3 ears)
11 - 1/2 cup crumbled cotija cheese (or feta if unavailable)
12 - 1/3 cup chopped fresh cilantro
13 - 1/4 cup diced red onion
14 - 1 small jalapeño, seeded and finely diced (optional)
→ Garnish
15 - Additional cotija cheese
16 - Extra chopped cilantro
17 - Lime wedges
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to halt cooking; set aside to cool completely.
02 - While the pasta cools, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper in a large mixing bowl until smooth and well combined.
03 - Add the cooled pasta, cooked corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño to the bowl with the dressing. Gently toss until everything is evenly coated.
04 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Transfer to a serving bowl and garnish with extra cotija cheese, chopped cilantro, and lime wedges. Serve chilled.
# Expert Hints:
01 -
- The creamy, tangy, smoky dressing coats every single noodle ridge and tastes like street corn in its best possible form.
- It comes together in the time it takes to boil pasta, which means you can make it right now with zero stress.
02 -
- Warm pasta will melt the dressing into a thin, oily puddle, so patience during the cooling step is non negotiable.
- Grilling the corn directly on a gas burner or dry skillet before cutting off the kernels transforms the entire flavor profile with almost no extra effort.
03 -
- Cut the corn off the cob standing upright inside a large bowl so the kernels do not scatter across your counter.
- Toast the cumin in a dry pan for thirty seconds before adding it to the dressing and you will unlock a warmth that feels like you spent hours on this.