Elote Street Corn Pasta (Printable)
Smoky grilled corn meets tender pasta in a creamy, tangy lime dressing with cotija cheese.
# What You’ll Need:
→ Pasta
01 - 12 oz fusilli or rotini pasta
→ Vegetables
02 - 4 ears corn on the cob (or 3 cups thawed frozen corn)
03 - 1 red bell pepper, diced
04 - 1/4 red onion, finely diced
05 - 1/2 cup fresh cilantro, chopped
06 - 2 green onions, thinly sliced
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/2 cup sour cream
09 - Zest and juice of 1 lime
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon cayenne pepper (optional)
13 - 1 teaspoon sea salt
14 - 1/2 teaspoon ground black pepper
→ Cheese
15 - 3/4 cup cotija cheese, crumbled (or feta as a substitute)
→ Optional Additions
16 - 1 jalapeño, finely diced
17 - 1 avocado, diced
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add fusilli or rotini pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Preheat a grill or grill pan to high heat. Place corn ears directly on the grate and grill for 8–10 minutes, rotating every couple of minutes, until kernels are lightly charred and blistered on all sides. Let cool, then stand each ear upright and slice kernels from the cob. If using frozen corn, sauté in a dry skillet over high heat until golden and slightly charred.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, cayenne pepper (if using), sea salt, and ground black pepper until smooth and well combined.
04 - Add the cooled pasta, grilled corn kernels, diced red bell pepper, finely diced red onion, sliced green onions, and chopped cilantro to the dressing. Toss vigorously until every component is evenly coated.
05 - Gently fold in the crumbled cotija cheese, diced jalapeño, and avocado if using, taking care not to break up the cheese crumbles or mash the avocado.
06 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Taste before serving and adjust salt, pepper, or lime juice as needed.
# Expert Advice:
01 -
- It captures everything addictive about Mexican street corn but in a form that travels well to potlucks and backyard gatherings.
- The smoky char on the corn against that cool creamy dressing is the kind of contrast that makes people go quiet after the first bite.
02 -
- Do not skip the chill time because warm pasta will soak up the dressing unevenly and leave the salad dry in places.
- Rinsing the pasta under cold water is essential here since residual heat would cook the vegetables and wilt the cilantro.
03 -
- Char the corn aggressively because those blackened bits carry smokiness that defines the whole dish and cannot be faked with seasoning alone.
- Taste the dressing before mixing it with the pasta and adjust salt and lime until it reads slightly too bold, since the noodles will soften everything.