Mexican Street Corn Elote Pasta (Printer-Friendly)

Creamy pasta with charred corn, lime dressing, cotija cheese, and fresh veggies for a vibrant side dish.

# What You Need:

→ Pasta

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

→ Vegetables

02 - 3 cups fresh or frozen corn kernels
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped
06 - 1/2 cup fresh cilantro, chopped

→ Dressing

07 - 1/3 cup sour cream
08 - 1/4 cup Greek yogurt
09 - 2 tablespoons fresh lime juice
10 - 1 1/2 teaspoons lime zest
11 - 2 cloves garlic, minced
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper

→ Cheese and Garnish

17 - 1/2 cup cotija cheese, crumbled or feta cheese as substitute
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water to stop cooking. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels without added oil and cook for 5 to 7 minutes, stirring occasionally, until charred in spots. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, ground cumin, sea salt, and black pepper until smooth and well combined.
04 - Add cooked pasta, charred corn, cherry tomatoes, diced red onion, jalapeño, and fresh cilantro to the dressing. Toss gently until all components are evenly coated.
05 - Fold in the majority of crumbled cotija cheese, reserving a small amount for final garnish.
06 - Transfer to a serving bowl. Top with reserved cotija cheese and chili flakes if desired. Accompany with lime wedges on the side.

# Expert Suggestions:

01 -
  • No mayo means it tastes fresher and lighter than traditional pasta salads, especially on warm days.
  • The charred corn adds a smoky depth that transforms simple ingredients into something restaurant-worthy.
  • It comes together in about 35 minutes, which means you can make it the same day without stress.
02 -
  • If you add the dressing too far ahead, the pasta will absorb moisture and become soggy by serving time—make the components ahead if you need to, but do the final toss within an hour of eating.
  • Charring the corn makes a real difference; don't skip this step or use canned corn that's already soft, because the textural contrast is what keeps this from tasting like plain pasta salad.
03 -
  • Buy cotija cheese from the international or Latin section of your grocery store rather than the regular cheese aisle, and ask the person at the deli counter to crumble it fresh if they can.
  • If you have a grill or grill pan, charred corn on the cob tastes even better than kernels, though it takes a bit longer to cut and cool.
Go Back