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Elote Pasta Salad (Mexican Street Corn Pasta)

Elote Pasta Salad (Mexican Street Corn Pasta)

Inspired by the flavors of elote and elevated with creamy chipotle-lime dressing, this hearty Mexican Street Corn Pasta Salad is the ultimate summer entrée
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Prep Time 15 minutes
Cook Time 15 minutes
Course Entree, Pasta, Salad, Side Dish
Cuisine Mexican
Servings 2

Ingredients
  

Ingredients:

  • 8-10 oz elbow pasta
  • 3 cups of corn - fresh or frozen, about 4 ears of corn
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1/2 red onion - diced
  • 2 tbsp finely diced jalapeño - seeds & ribs removed
  • 1/3 cup Cotija cheese - crumbled (reserve 2 tbsp for garnish)
  • 1/2 cup fresh cilantro - chopped
  • 1/4 cup green onions - chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper

Dressing Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Juice of 1 lime
  • 2 chipotle chili in adobo sauce (finely chopped) - + 1 tbsp adobo sauce
  • 1 tsp paprika
  • 1/4 tsp ancho chili powder - optional
  • 1/8 tsp cumin
  • 2 tsp tajin
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

1. Cook the pasta:

  • Cook the pasta according to package instructions until al dente. Drain and rinse under cold water, and set aside.

2. Char the corn:

  • - Heat olive oil and butter in a large skillet over medium-high heat. Add the corn and gently stir a few times for 30 seconds.
  • - If using fresh corn, cover with a lid and sauté for 6 minutes, stirring once halfway through, until the corns are nicely charred.
  • - If using frozen corn, cover with lid and sauté for 4 minutes, stirring once halfway through, until the corns are nicely charred.
  • - Remove the lid, reduce heat to medium, add 1/2 tsp salt and 1/2 tsp black pepper, and cook for 1 more minute. Stir to mix everything together.
  • - Remove from heat and set aside.

3. Make the dressing:

  • In a bowl, whisk together all the dressing ingredients until well combined.

4. Assemble the salad:

  • In a large bowl, combine the cooked pasta, charred corn, red onions, jalapeño, Cotija cheese, cilantro, and green onions. Pour the dressing over the top and toss until everything is evenly coated.

5. Garnish:

  • Garnish with reserved Cotija cheese on top. Serve immediately for best flavor.
Keyword 30 minutes, Dinner, Entree, Mexican, Pasta, Salad, Sides, Summer Appetizer
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