Creamy Elote Pasta Salad (Printable)

Creamy Mexican street corn pasta with cotija cheese, lime, and chili-spiced dressing for a flavorful side dish.

# 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 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 (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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside and let cool completely.
02 - While the pasta cools, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper in a large mixing bowl. Whisk until smooth and well blended.
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 all ingredients are evenly coated.
04 - Taste the salad and adjust the seasoning with additional salt, pepper, or chili powder as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Transfer to a serving bowl or platter. Top with extra crumbled cotija cheese and chopped cilantro. Arrange lime wedges alongside for squeezing over individual portions.

# Expert Advice:

01 -
  • The dressing alone will make you want to eat it with a spoon, and it doubles as a dip for chips or roasted vegetables.
  • It travels beautifully for barbecues, potlucks, or a simple weeknight dinner on the patio.
02 -
  • Rinsing the pasta is essential here because leftover starch makes the dressing gummy and thick instead of silky.
  • If you chill it overnight the pasta will absorb some dressing, so stir in an extra spoonful of sour cream and a squeeze of lime before serving.
03 -
  • Char your corn directly over a gas burner or under the broiler if you do not have an outdoor grill, turning every two minutes until blistered and fragrant.
  • Let the dressed salad sit at room temperature for ten minutes before serving because the flavors open up and taste more vibrant than straight from the fridge.

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