Vibrant Cilantro Lime Elote Pasta Salad
This vibrant pasta salad captures the magic of Mexican street corn (elote) in a single bowl. Tender pasta is tossed with smoky charred corn, salty Cotija cheese, and fresh cilantro in a creamy, zesty lime dressing, creating a perfect balance of smoky, tangy, and savory flavors.
Equipment
- Large pot
- Colander
- Large skillet (cast iron recommended)
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Citrus zester or microplane
- citrus juicer
Ingredients
- 1 pound medium pasta shells or rotini
- 4 cups corn kernels from 5-6 fresh ears or two 15-ounce cans, drained
- 1 tablespoon olive oil
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- ¾ cup Cotija cheese, crumbled, plus more for garnish
- 1 cup fresh cilantro, finely chopped
- ½ cup red onion, finely diced
- 1 jalapeño, finely minced optional
- 2 limes, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Cook the pasta in a large pot of heavily salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool completely. Set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the corn kernels in a single layer and cook undisturbed for 2-3 minutes, until they begin to char. Stir and continue to cook for another 4-5 minutes until tender and nicely charred. Remove from heat and let cool slightly.
- In a large serving bowl, whisk together the mayonnaise, Greek yogurt, lime zest, lime juice, minced garlic, chili powder, and smoked paprika until smooth and creamy. Season generously with salt and pepper.
- To the bowl with the dressing, add the cooled pasta, charred corn, crumbled Cotija cheese, diced red onion, minced jalapeño (if using), and the chopped cilantro. Gently fold everything together until well-coated.
- For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a final stir and garnish with extra Cotija cheese and a sprinkle of chili powder if desired.
Notes
Ingredient Swaps: If you can't find Cotija, crumbled feta is the best substitute. Full-fat sour cream can be used in place of Greek yogurt. Frozen fire-roasted corn is an excellent time-saving alternative to fresh corn.
Variations: To make it a more substantial meal, add a can of rinsed black beans or some diced avocado just before serving. For an extra kick, add a sprinkle of Tajín seasoning or ½ teaspoon of chipotle powder to the dressing.
Pro Tips: Cook pasta just to al dente to avoid a mushy salad. Ensure both pasta and corn are completely cool before mixing with the dressing to prevent it from becoming oily. Don't skip the lime zest, as it adds an essential aromatic citrus flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations: To make it a more substantial meal, add a can of rinsed black beans or some diced avocado just before serving. For an extra kick, add a sprinkle of Tajín seasoning or ½ teaspoon of chipotle powder to the dressing.
Pro Tips: Cook pasta just to al dente to avoid a mushy salad. Ensure both pasta and corn are completely cool before mixing with the dressing to prevent it from becoming oily. Don't skip the lime zest, as it adds an essential aromatic citrus flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.