Creamy Elote Pasta Salad (Printable)
Creamy Mexican-inspired pasta salad with charred corn, cotija cheese, and smoky lime dressing.
# Ingredient List:
→ Pasta
01 - 8 oz short pasta such as rotini, penne, or fusilli
→ Elote Dressing
02 - 1/4 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tablespoons fresh lime juice
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon 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
# Steps:
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 through a strainer and rinse under cold running water to halt cooking. Set aside and allow the pasta to cool completely.
02 - While the pasta cools, combine 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 distributed.
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 until the pasta and vegetables are fully coated in the dressing.
04 - Taste the salad and adjust salt, pepper, or chili powder as needed. Transfer to the refrigerator and chill for at least 30 minutes to allow the flavors to meld together.
05 - Transfer the pasta salad to a serving bowl or platter. Garnish generously with additional crumbled cotija cheese, extra chopped cilantro, and fresh lime wedges. Serve chilled.
# Expert Advice:
01 -
- It captures everything addictive about Mexican street corn but feeds a crowd without standing over a grill for an hour.
- The creamy, tangy dressing clings to every pasta twist, making each bite as satisfying as the first.
02 -
- If you add the dressing while the pasta is still warm, it will absorb unevenly and turn gummy, so patience here actually matters.
- Grilling the corn before cutting it off the cob adds a smoky char that transforms the entire dish from good to unforgettable.
03 -
- Salt your pasta water until it tastes like mild seawater because that is the only chance you get to season the pasta itself.
- Let the finished salad sit in the fridge overnight if you can manage the wait, because the flavors deepen and marry in a way that same day serving never achieves.