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Creamy Street Corn Elote Pasta Salad

creamy street corn elote pasta salad - featured image
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A creamy, tangy, and smoky pasta salad featuring grilled corn, Cotija cheese, and a zesty lime dressing, perfect for summer sides and gatherings.

Ingredients

Scale
  • 1 pound (450g) rotini or penne pasta
  • 4 ears fresh corn, husked
  • 1 cup Cotija cheese, crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Optional: 1 jalapeño, finely diced or a pinch of cayenne

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 1 pound (450g) of rotini or penne pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large bowl.
  2. Roast the corn: Preheat your grill or grill pan to medium-high heat. Place the husked corn directly on the grill. Turn every 2-3 minutes until all sides have nice char marks, about 10 minutes total. If using a broiler, place corn on a baking sheet and broil, turning carefully to char evenly. Once cool enough to handle, use a sharp knife to cut the kernels off the cob into a bowl.
  3. Prepare the dressing: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 2 cloves minced garlic. Mix well until smooth and creamy.
  4. Combine salad ingredients: Add the roasted corn kernels to the cooled pasta in the large bowl. Stir in the dressing, making sure everything is evenly coated.
  5. Add cheese and herbs: Gently fold in 1 cup crumbled Cotija cheese and 1/4 cup chopped fresh cilantro. If using jalapeño for heat, add it now. Season with salt and pepper to taste—start with 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust as needed.
  6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the pasta to soak up the dressing. Before serving, give it a gentle stir and taste for seasoning adjustments.

Notes

Rinse pasta after cooking to prevent clumping. Roasting the corn adds essential smoky flavor. If dressing is too thick, add a splash of milk or water. Add cheese and herbs just before serving to maintain texture. Can substitute frozen corn if thawed and drained well. For dairy-free, use vegan mayo, coconut yogurt, and nutritional yeast instead of Cotija cheese.

Nutrition

Keywords: street corn, elote, pasta salad, summer side, Cotija cheese, creamy dressing, grilled corn, easy pasta salad

Find it online: https://goldensimmer.com/creamy-street-corn-elote-pasta-salad-recipe-easy-perfect-summer-side/