Next Level Chili Lime Elote Pasta Salad
This recipe transforms the soul of Mexican street corn—smoky, sweet, tangy, and creamy—into the familiar comfort of a pasta salad. Tender pasta spirals are tossed with charred sweet corn, salty cotija cheese, and fresh cilantro in a vibrant, chili-lime dressing, creating a flavor-packed experience that commands attention on any table.
Equipment
- Large pot
- Colander
- Grill or large cast-iron skillet
- Tongs
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- citrus juicer
Ingredients
- 1 pound short, textured pasta e.g., rotini, fusilli, or cavatappi
- 4 ears of fresh corn, husks removed
- 2 tablespoons olive oil
- ½ cup full-fat mayonnaise
- ½ cup sour cream or full-fat Greek yogurt
- 1 cup cotija cheese, crumbled, plus more for garnish
- ½ cup fresh cilantro, finely chopped
- ¼ cup red onion, finely diced
- 1 small jalapeño, finely diced optional
- Juice from 2 large limes
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Lime wedges for serving
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain well and rinse briefly with cold water to stop the cooking process and cool it down. Set aside.
- Char the Corn: While the pasta cooks, preheat a grill to medium-high. Brush the corn cobs with olive oil and grill for 10-12 minutes, turning every few minutes, until charred on all sides. Alternatively, slice kernels off the cobs and cook in a hot cast-iron skillet with oil over high heat for 5-8 minutes until browned in spots. Let the corn cool slightly.
- Whisk the Dressing: In a large serving bowl, combine the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, chili powder, smoked paprika, and garlic powder. Whisk until the mixture is smooth and creamy. Season generously with salt and pepper to taste.
- Combine and Chill: To the bowl with the dressing, add the cooked and cooled pasta, charred corn, 1 cup of crumbled cotija cheese, diced red onion, jalapeño (if using), and chopped cilantro. Gently fold everything together until well coated.
- Rest and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with extra crumbled cotija cheese, a sprinkle of fresh cilantro, and fresh lime wedges on the side.
Notes
Variations & Add-ins: For extra creaminess, add one diced avocado just before serving. To make it a more substantial main course, fold in a can of rinsed black beans, shredded rotisserie chicken, or crispy crumbled bacon.
Ingredient Swaps: If you can't find cotija, feta cheese is the best substitute. The dressing can be made with all mayonnaise for extra richness or all Greek yogurt for a tangier, lighter version. Frozen corn can be used if thawed completely, patted dry, and charred in a skillet.
Pro Tips: Cook pasta only to al dente and rinse with cold water to prevent it from getting mushy. Do not skip charring the corn; it is essential for the authentic smoky elote flavor. Ensure the pasta and corn are cooled before mixing with the dressing to prevent it from becoming oily or separating.