Mexican Street Corn Elote (Printable Version)

Creamy pasta with charred corn, lime dressing, cotija cheese, cherry tomatoes, and fresh herbs.

# Ingredient List:

→ 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
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving

# How to Prepare:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain thoroughly and rinse under cool water to stop the cooking process. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels 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, garlic, chili powder, smoked paprika, cumin, sea salt, and black pepper until the mixture is smooth and well combined.
04 - Add cooked pasta, charred corn, cherry tomatoes, red onion, jalapeño, and cilantro to the dressing. Toss gently to ensure all components are evenly coated with the dressing.
05 - Fold in the majority of the cotija cheese, reserving a small portion for garnish.
06 - Transfer the salad to a serving bowl. Sprinkle the reserved cotija cheese and chili flakes over the top. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • It's bright, tangy, and satisfying without a drop of mayo—just pure lime and sour cream magic.
  • The charred corn adds a smoky depth that makes people ask for the recipe before they even finish chewing.
  • You can prep everything ahead and toss it together minutes before serving, which feels like cheating at dinner parties.
02 -
  • If you make this more than a few hours ahead, the pasta will absorb all the dressing and taste dry—save the tossing for just before you serve it.
  • Raw corn can work in a pinch, but charring it makes this dish transcendent; that smoky note is what separates it from just being a regular pasta salad.
03 -
  • If you're making this ahead, dress it right before serving instead of letting it marinate, so the pasta stays light and the vegetables maintain their texture.
  • Always reserve a handful of cotija cheese for the final garnish—it catches the light beautifully and reminds people what they're eating isn't just pasta salad, it's an experience.
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