Creamy Elote Pasta Salad (Printable)
Creamy Mexican street corn pasta with cotija cheese, lime, and chili-spiced 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 (feta may be substituted)
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 crumbled cotija cheese
16 - Extra chopped fresh cilantro
17 - Lime 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 in a colander and rinse thoroughly under cold running water to halt cooking. Set aside and allow the pasta to cool completely.
02 - While the pasta cools, combine the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper in a large mixing bowl. Whisk vigorously until the dressing is smooth and all spices are evenly incorporated.
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 everything together using a large spoon or spatula until all ingredients are fully combined and evenly coated with the dressing.
04 - Taste the salad and adjust salt, pepper, or chili powder as needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Transfer the salad to a serving dish. Top with additional crumbled cotija cheese and chopped cilantro. Arrange lime wedges around the edges of the dish for squeezing over individual portions.
# Expert Tips:
01 -
- It captures every bold elote flavor you crave but comes together in thirty flat minutes with zero grilling required.
- The creamy dressing clings to every spiral of pasta and somehow tastes even better the next day straight from the fridge.
02 -
- Hot pasta will melt the dressing into a oily mess so patience while it cools is not optional.
- Grilling the corn before cutting it off the cob transforms this from good to unforgettable.
03 -
- Toast the cumin in a dry skillet for thirty seconds before adding it to the dressing and you will unlock a deeper flavor.
- Swap Greek yogurt for sour cream if you want a lighter version that still tastes indulgent.