Elote Pasta Salad (Printable)

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

# What You’ll Need:

→ Pasta

01 - 12 oz short pasta such as rotini, fusilli, or penne

→ Vegetables & Corn

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

→ Cheese & Garnish

07 - 3.5 oz cotija cheese, crumbled (feta may be substituted)
08 - Additional 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 kosher salt
16 - 1/4 tsp freshly ground black pepper

# Directions:

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

# Expert Tips:

01 -
  • That smoky charred corn flavor lands in every single bite without needing a grill.
  • The creamy tangy dressing comes together in about two minutes and tastes like something from a restaurant.
  • It holds up beautifully in the fridge so you can make it a day ahead without any stress.
02 -
  • Drying the corn kernels on a clean towel before charring prevents them from steaming instead of getting those dark smoky spots you want.
  • Do not skip rinsing the pasta because the residual heat will turn your salad into a gummy clump before you even finish mixing.
03 -
  • If you have access to a grill, cook the corn whole on the cob with the husks peeled back and then slice the kernels off for a deeper smokiness that a skillet simply cannot match.
  • Make double the dressing and keep the extra in a jar in the fridge because this salad soaks up liquid overnight and a quick drizzle the next day brings it back to life.

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