Elote (Mexican Street Corn) Pasta Salad
A vibrant and flavorful pasta salad inspired by Mexican street corn (elote), featuring cooked pasta, charred corn kernels, crumbled Cotija cheese, and a creamy, tangy, and spicy dressing. A refreshing side dish or light meal for two.
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add 1 cup small pasta and cook according to package directions until it is al dente (tender but still firm to the bite). Drain the pasta well and rinse it with cold water to stop the cooking and prevent sticking. Set the pasta aside.
💡 Pro Tips:
- •Al dente means cooked so that it is still firm when bitten.
- •Rinsing pasta with cold water stops cooking and is good for salads.
Cook the corn
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 1/2 cups fresh or frozen corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred (lightly browned and blackened in spots). This charring adds a smoky flavor, similar to elote (Mexican street corn). Remove the corn from the heat and let it cool slightly.
💡 Pro Tips:
- •Charring the corn adds authentic smoky flavor.
- •Elote is a term for Mexican street corn, often grilled.
Make the creamy dressing
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Mexican crema (a thinner, less tangy Mexican sour cream) or sour cream, 2 tablespoons fresh lime juice, 1/4 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until the dressing is smooth and well combined.
💡 Pro Tips:
- •Whisking well ensures a smooth and creamy dressing.
- •Adjust the amount of chili powder for your preferred spice level.
Combine and serve
In a large bowl, combine the cooked and cooled pasta, the charred corn, 1/4 finely diced red onion, 2 tablespoons chopped fresh cilantro, and 1/2 finely minced jalapeño pepper. Pour the creamy dressing over the pasta and corn mixture. Add 1/4 cup crumbled Cotija cheese (a salty, crumbly Mexican cheese). Toss everything gently to combine all the ingredients evenly. Serve immediately, or chill for at least 30 minutes for flavors to meld. Garnish with extra crumbled Cotija cheese before serving.
💡 Pro Tips:
- •Tossing gently ensures ingredients are evenly coated without breaking them up.
- •Chilling the salad allows flavors to deepen.
- Large pot (for pasta)
- Large skillet (for corn)
- Medium bowl (for dressing)
- Large bowl (for mixing salad)
- Whisk
- Spatula or tongs
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a spicier salad, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- 💡You can substitute frozen corn kernels for fresh. If using canned corn, drain and rinse well.
- 💡The salad can be prepared ahead of time and stored in the refrigerator for up to 3 days. Add avocado and extra fresh herbs just before serving if making ahead.
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