Elote Pasta Salad (Mexican Street Corn Pasta Salad)
All the flavor of Mexican street corn in a creamy, make-ahead pasta salad. Charred corn, cotija, lime, jalapeño, and warm spices come together in the perfect cookout side dish.
Servings: 10 servings (as a side)
Ingredients
- 1 lb rotini pasta
- 4 ears corn charred and cut off the cob (about 3 cups)
- 1 jalapeño finely diced
- ½ red onion finely diced
- ½ cup fresh cilantro chopped
- 1 cup cotija cheese crumbled (plus more for garnish)
- ½ cup sour cream
- ½ cup mayonnaise
- 2 limes juiced and zested
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika plus more for garnish
- 1 teaspoon chicken bouillon
- 1-2 teaspoon AP Seasoning
- Salt and pepper to taste
Instructions
- Boil rotini in salted water until al dente. Drain, rinse under cold water, and toss with a little oil.
- Char the corn on a grill, in cast iron, or under the broiler until blackened in spots. Cool and cut off the cob.
- Whisk sour cream, mayo, lime juice and zest, chili powder, cumin, smoked paprika, chicken bouillon, and AP seasoning into a dressing.
- Fold cooled pasta, corn, jalapeño, red onion, most of the cilantro, and most of the cotija into the dressing.
- Chill at least 30 minutes.
- Garnish with reserved cotija, cilantro, a dusting of paprika, and fresh lime. Serve cold.
Notes
Char the corn hard for that authentic elote flavor — real blackened spots, not just cooked kernels.
Better made a few hours ahead; the flavors deepen in the fridge. Keeps up to 3 days refrigerated.
Keep chilled and don't leave it out at room temperature for more than about 2 hours (1 hour on a hot day).
