Elote Pasta Salad (Printable)

Charred corn and creamy lime dressing tossed with pasta, cotija cheese, and smoky spices for a bold summer side.

# What goes in:

→ Pasta

01 - 12 oz short pasta (rotini, fusilli, or penne)

→ Vegetables & Corn

02 - 2 cups fresh or frozen corn kernels (about 3–4 ears)
03 - 1 cup cherry tomatoes, quartered
04 - 1/4 cup red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1/4 cup fresh cilantro, chopped

→ Cheese & Garnish

07 - 3.5 oz cotija cheese, crumbled (feta as substitute)
08 - Extra cilantro and cotija cheese for garnish (optional)

→ Dressing

09 - 3 tbsp mayonnaise
10 - 2 tbsp sour cream
11 - 1 tbsp fresh lime juice
12 - 1 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp garlic powder
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain in a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Heat a large skillet or grill pan over medium-high heat. Spread corn kernels in an even single layer and let cook undisturbed for 3–4 minutes until lightly charred. Stir and continue cooking 2 more minutes. Remove from heat and allow to cool.
03 - In a large salad bowl, toss together the cooled pasta, charred corn, quartered cherry tomatoes, diced red onion, jalapeño (if using), and chopped cilantro.
04 - In a small mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
05 - Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
06 - Gently fold in crumbled cotija cheese. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
07 - Transfer to a serving dish and garnish with extra cilantro and crumbled cotija cheese. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The charred corn gives everything a smoky sweetness that regular pasta salads only dream of.
  • That creamy, lime kissed dressing comes together in about sixty seconds and tastes like you spent an hour on it.
  • It scales up effortlessly for a crowd and tastes even better after sitting in the fridge overnight.
02 -
  • Do not stir the corn while it chars, moving it too early means you get steamed corn instead of that gorgeous smoky blister.
  • Rinsing the pasta under cold water is not optional here because residual heat will turn your salad into a warm gummy mess.
  • The dressing thickens in the fridge so stir in a splash of lime juice or a spoonful of water before serving leftovers.
03 -
  • Pat frozen corn completely dry with a paper towel before charring or it will steam instead of blister.
  • For next level flavor, grill whole cobs directly on the grates until deeply charred on all sides, then cut the kernels off.

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