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Creamy Elote Street Corn Pasta Salad with Cotija

creamy elote street corn pasta salad with cotija - featured image
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A quick and easy pasta salad combining smoky charred corn, creamy cotija cheese, and a zesty lime dressing for a flavorful and crowd-pleasing dish perfect for summer cookouts or weeknight dinners.

Ingredients

Scale
  • 12 ounces elbow macaroni or small shell pasta
  • 3 cups fresh corn kernels (about 4–5 ears), charred
  • 1 cup crumbled cotija cheese
  • 1/2 cup mayonnaise (full-fat or vegan mayo)
  • 1/4 cup sour cream (or Greek yogurt)
  • Juice of 2 fresh limes (about 3 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • Salt and pepper to taste
  • Optional: drizzle of hot sauce or pinch of cayenne pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to cool and stop cooking. Set aside in a colander.
  2. Heat a cast iron skillet or grill pan over medium-high heat. Add 3 cups of fresh corn kernels. Let sit undisturbed for 2-3 minutes to develop a brown char, then stir occasionally for another 4-5 minutes until evenly charred. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, juice of 2 limes, 2 minced garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, salt, and pepper until smooth and creamy.
  4. Add the cooled pasta and charred corn to the dressing. Fold gently to coat evenly. Stir in 1 cup crumbled cotija cheese, 1/4 cup chopped cilantro, and 2 sliced green onions. Taste and adjust seasoning as needed.
  5. Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, stir gently and sprinkle extra cotija and cilantro on top if desired.

Notes

Char the corn slowly to develop smoky flavor without burning. Rinse pasta after cooking to prevent mushiness. Use fresh lime juice for best flavor. The salad tastes better after chilling for at least 30 minutes or even the next day. For gluten-free, substitute pasta with brown rice or chickpea pasta. Vegan versions can use vegan mayo, sour cream, and nutritional yeast instead of cotija cheese.

Nutrition

Keywords: elote, street corn, pasta salad, cotija cheese, creamy, summer, easy recipe, potluck, Mexican street corn pasta salad

Find it online: https://twirltaste.com/creamy-elote-street-corn-pasta-salad-with-cotija-recipe-easy-and-delicious/