Zesty Elote (Mexican Street Corn) Pasta Salad
This elote pasta salad is the ultimate summer side mashup that I know you're going to love. Charred corn, tangy cheese, cilantro, and lime are mixed in a creamy dressing along with tender pasta. This is the perfect summer side dish you'll make again and again for potlucks, beach picnics, and relaxed weeknights at home.
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Servings: 8
Equipment
- chef's knife
- pasta pot
- colander
- dry measuring cups
- measuring spoons
- cast-iron skillet or grill pan
- whisk
- medium bowl
- large bowl
Ingredients
- 5 ears fresh corn, shucked
- 12 ounces gemelli pasta
- ¾ cup sour cream
- ⅔ cup mayonnaise
- 1 teaspoon lime zest
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- ½ cup sliced green onions (1 small bunch)
- 1 jalapeño, seeded and minced
- ½ cup chopped fresh cilantro
- 2 cloves garlic, minced
- ½ cup crumbled Cotija cheese
- Kosher salt and freshly ground black pepper to taste
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Cook the pasta in boiling salted water to al dente according to the package directions. Drain and rinse under cold water. Let cool completely.
- Char the corn over the flame of a gas stove or in a cast-iron skillet or grill pan. Cut the kernels off the cobs and set aside.
- Whisk together the sour cream, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, and garlic in a medium bowl.
- Combine the cooked pasta, corn, green onions, cilantro, and jalapeño in a large bowl. Add the dressing and half of the Cotija. Toss to coat and season with salt and pepper to taste.
- To serve, garnish the top with the remaining Cotija, the cilantro, and lime wedges.