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Flavorful Elote Street Corn Pasta Salad with Chili Lime Dressing

Elote Street Corn Pasta Salad - featured image
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A fresh and bold pasta salad featuring smoky charred corn, creamy cotija cheese, and a tangy chili lime dressing. Perfect for summer parties and crowd-pleasing gatherings.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4 ears), charred
  • 1 cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 3 tablespoons fresh lime juice
  • ½ cup mayonnaise
  • ¼ cup sour cream (or Greek yogurt)
  • 2 cloves garlic, minced
  • ¼ cup fresh cilantro, chopped (optional)
  • 2 green onions, sliced thin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Pinch of smoked paprika or cayenne (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces rotini pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. While pasta cooks, heat a grill pan or cast iron skillet over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring occasionally, until corn is charred in spots, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream (or Greek yogurt), 3 tablespoons fresh lime juice, 1 teaspoon chili powder, 2 cloves minced garlic, 2 tablespoons olive oil, and a pinch each of salt and pepper. Adjust seasoning to taste.
  4. In a large bowl, combine cooled pasta, charred corn, 1 cup crumbled cotija cheese, ¼ cup chopped fresh cilantro, and 2 sliced green onions. Pour dressing over and toss gently to coat evenly.
  5. Taste and adjust salt, pepper, or lime juice as needed. Refrigerate for at least 30 minutes before serving to let flavors meld. Stir once or twice while chilling to keep dressing distributed.

Notes

Rinsing pasta after cooking helps the dressing adhere better. Charring the corn is essential for smoky flavor. Adjust chili powder to control spiciness. Refrigerate at least 30 minutes for best flavor. Dressing can be made ahead and tossed before serving. Use fresh lime juice for brightness. For vegan version, substitute mayo and sour cream with plant-based alternatives and cotija with tofu or vegan feta. Gluten-free pasta can be used for gluten sensitivity.

Nutrition

Keywords: pasta salad, elote, street corn, chili lime dressing, summer salad, cotija cheese, smoky corn, easy pasta salad, crowd-pleaser

Find it online: https://emmastirs.com/flavorful-elote-street-corn-pasta-salad-with-chili-lime-dressing-recipe/