Elote Street Corn Pasta (Printable Version)
Charred corn and pasta tossed in creamy chili lime dressing with Cotija cheese and fresh cilantro.
# What You Need:
→ Pasta Base
01 - 12 ounces short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 3 cups corn kernels, fresh or frozen (about 4 ears of fresh corn)
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
→ Creamy 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:
01 - Bring a large pot of salted water to a boil and cook 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 blistered in spots, 5 to 7 minutes. Remove from heat and let cool.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, chopped red onion, and cilantro to the dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Gently fold in half of the crumbled Cotija cheese. Taste and adjust salt, pepper, or lime juice as needed. Refrigerate for at least 15 minutes to allow the flavors to meld.
06 - Transfer to a serving bowl and top with the remaining Cotija cheese, a sprinkle of additional cilantro, and a light dusting of chili powder or Tajín. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The char on the corn gives you that street market flavor without needing a grill setup.
- It travels beautifully and actually tastes better after sitting in the fridge for a few hours.
- You probably have most of the dressing ingredients in your pantry already.
02 -
- Do not skip rinsing the pasta, because residual heat will keep it cooking and you will end up with a soft, gummy texture that falls apart when you toss it.
- Char the corn in batches if your skillet is small, because overcrowding steams the kernels instead of blistering them.
- Taste the dressing before mixing it in, since lime sizes vary wildly and you might need a little more juice or salt to get the balance right.
03 -
- Grill whole corn cobs directly on the grate instead of using a skillet for a deeper smokiness that transforms the entire dish.
- Make the dressing a day ahead and store it separately so the spices have time to bloom and meld together.