Save Mexican Street Corn Elote Pasta Salad brings a fresh twist to a beloved classic. Inspired by the iconic flavors of Mexican street corn, this vibrant side dish combines charred corn, juicy cherry tomatoes, and a tangy lime dressing that’s creamy without the use of mayonnaise. It's a colorful celebration of textures and spices, topped with crumbly cotija cheese for just the right amount of richness.
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This salad effortlessly balances the sweetness of charred corn with the freshness of cilantro and the tang of lime, all brought together by a creamy dressing made from sour cream and Greek yogurt. Adding cherry tomatoes and red onion gives each bite an extra burst of freshness and texture, while jalapeño adds a fine touch of heat for those who like it spicy.
Ingredients
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- Pasta: 12 oz (340 g) short pasta (fusilli, penne, or rotini)
- Vegetables: 3 cups fresh or frozen corn kernels (about 4 ears, or 500 g), 1 cup cherry tomatoes, halved, 1 small red onion, finely diced, 1 jalapeño, seeded and finely chopped (optional), 1/2 cup fresh cilantro, chopped
- Dressing: 1/3 cup sour cream, 1/4 cup Greek yogurt, 2 tbsp fresh lime juice, 1 1/2 tsp lime zest, 2 cloves garlic, minced, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp sea salt, 1/4 tsp black pepper
- Cheese & Garnish: 1/2 cup cotija cheese, crumbled (or feta as substitute), 1/2 tsp chili flakes (optional, for topping), lime wedges, for serving
Instructions
- 1. Cook the pasta
- in salted boiling water according to package instructions until al dente. Drain and rinse under cool water. Set aside.
- 2. Char the corn
- Meanwhile, heat a large skillet over medium-high heat. Add the corn (no oil necessary if using nonstick) and cook for 5–7 minutes, stirring occasionally, until charred in spots. Remove from heat and let cool slightly.
- 3. Prepare the dressing
- In a large bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
- 4. Combine ingredients
- Add the cooked pasta, charred corn, cherry tomatoes, red onion, jalapeño, and cilantro to the dressing. Toss gently to coat everything evenly.
- 5. Add cheese
- Fold in most of the cotija cheese, reserving a bit for garnish.
- 6. Serve
- Transfer to a serving bowl. Sprinkle with remaining cotija cheese and chili flakes (if using). Serve with lime wedges.
Zusatztipps für die Zubereitung
To save time, you can cook the pasta and char the corn simultaneously. If you prefer deeper smoky notes, grill the corn directly on the cob before cutting the kernels off. Rinsing the pasta with cold water after cooking stops the cooking process and helps the salad maintain the perfect al dente texture when chilled.
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Varianten und Anpassungen
For a vegan version, substitute the sour cream and Greek yogurt with plant-based alternatives, and use vegan cotija-style cheese or omit it altogether. Adjust the spice level by including or omitting the jalapeño and chili flakes according to your preference.
Serviervorschläge
This pasta salad pairs wonderfully with grilled meats or tacos and makes a vibrant addition to any picnic or potluck. Serve chilled or at room temperature accompanied by extra lime wedges for an added citrusy kick.
Save This Mexican Street Corn Elote Pasta Salad is a delicious way to bring festive flair to your table. Its ease of preparation and vibrant flavors make it a reliable favorite, sure to please crowds and leave everyone asking for the recipe.
Recipe FAQs
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and should be thawed before charring to achieve a smoky flavor similar to fresh ears.
- → What pasta shapes work best?
Short pasta like fusilli, penne, or rotini holds dressing well and allows easy mixing with the ingredients.
- → How can I make this dish spicier?
Include the optional jalapeño and sprinkle extra chili flakes to enhance the heat according to your preference.
- → Is there a dairy-free alternative for the dressing?
Use plant-based yogurt and vegan sour cream substitutes to maintain creaminess without dairy.
- → How should I store leftovers?
Keep the pasta salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving.
