Elote Street Corn Pasta (Printable Version)
Charred corn and pasta tossed in a creamy chili lime dressing with Cotija cheese and fresh cilantro.
# What You Need:
→ Pasta
01 - 12 oz short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 3 cups corn kernels (fresh from 4 ears or frozen)
03 - 1 small red bell pepper, diced
04 - 1 small jalapeño, minced, seeds removed (optional)
05 - 1/3 cup red onion, finely chopped
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon ground cumin
14 - 1/2 teaspoon kosher salt, or to taste
15 - 1/4 teaspoon black pepper
→ Cheese & Garnish
16 - 1/3 cup Cotija cheese, crumbled (feta may be substituted)
17 - Lime wedges, for serving
18 - Extra chili powder or Tajín, for garnish (optional)
# 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 through a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the corn kernels without oil and cook, stirring occasionally, until charred and lightly blackened in spots, 5 to 7 minutes. Remove from heat and let cool.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until smooth and well combined.
04 - Add the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, red onion, and cilantro to the bowl with the dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Fold in half of the crumbled Cotija cheese. Taste and adjust seasoning with additional salt or lime juice as needed. Refrigerate for at least 15 minutes to allow flavors to meld.
06 - Transfer to a serving bowl and sprinkle with the remaining Cotija cheese, extra cilantro, and a dusting of chili powder or Tajín. Serve with lime wedges alongside.
# Expert Advice:
01 -
- The creamy, tangy dressing clings to every spiral of pasta and you will catch people scraping the bottom of the bowl for more.
- Charred corn brings a smoky sweetness that makes this taste like something off a food truck rather than a backyard side dish.
02 -
- If you rinse the pasta too late and it stays warm, the dressing will thin out and pool at the bottom of the bowl instead of clinging to the noodles.
- Grilling whole corn cobs directly on the grates before cutting off the kernels adds a deeper smokiness that a skillet cannot quite match.
03 -
- Pat frozen corn completely dry with a kitchen towel before charring or it will steam instead of developing those coveted blackened spots.
- A pinch of Tajín on top right before serving gives a citrusy, salty finish that guests will not be able to identify but will absolutely notice.