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Flavorful Elote Street Corn Pasta Salad with Cotija Cheese

elote street corn pasta salad - featured image
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A quick and easy pasta salad featuring smoky grilled corn, creamy cotija cheese, and a tangy lime dressing, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 12 ounces rotini or your favorite short pasta (penne or farfalle work great)
  • 3 cups fresh corn kernels, grilled or roasted (fresh ears or frozen thawed)
  • 1 cup cotija cheese, crumbled
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • Juice of 2 fresh limes (about 3 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ cup fresh cilantro, chopped (optional)
  • 3 green onions, sliced thin
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain the pasta and rinse briefly under cold water to stop the cooking process. Set aside to cool.
  2. Husk and clean 4 ears of fresh corn (or use about 3 cups of frozen corn, thawed). Heat a grill pan over medium-high heat and place corn directly on the grates. Cook, turning occasionally, until the kernels are charred and smoky in spots, about 7-10 minutes total. Let cool slightly, then use a sharp knife to carefully slice the kernels off the cob. (If you don’t have a grill pan, broil the corn in the oven on a foil-lined tray for 5-7 minutes, turning once.)
  3. In a small bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, juice of 2 limes (about 3 tablespoons), 2 cloves minced garlic, 1 teaspoon chili powder, ½ teaspoon ground cumin, and a pinch of salt and pepper. Taste and adjust seasoning as needed; the dressing should be creamy, tangy, and a little spicy.
  4. In a large mixing bowl, add the cooled pasta, grilled corn kernels, 1 cup crumbled cotija cheese, 3 sliced green onions, and ¼ cup chopped fresh cilantro. Pour the dressing over the mixture and toss gently until everything is well coated.
  5. Taste and add extra salt, pepper, or lime juice if needed. For an extra fresh note, sprinkle a little more cilantro on top before serving. Chill the salad for at least 15 minutes to let flavors meld, though it’s also delicious served immediately.

Notes

Grilling the corn is key for authentic smoky flavor. Rinse pasta after cooking to prevent gumminess. Chill salad for best flavor but can be served immediately. Adjust lime juice and chili powder to taste. For vegan version, use vegan mayo, sour cream, and cheese alternatives. Store leftovers in airtight container up to 3 days; stir and add lime or mayo before serving again.

Nutrition

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

Find it online: https://pokirecipes.com/flavorful-elote-street-corn-pasta-salad-recipe-easy-homemade-cotija-cheese-twist/