Mexican Street Corn Elote Pasta (Print Version)

Vibrant pasta with charred corn, lime dressing, cotija cheese. Fresh and flavorful summer dish.

# What You’ll Need:

→ Pasta

01 - 12 oz short pasta such as fusilli, penne, or rotini

→ Vegetables

02 - 3 cups fresh or frozen corn kernels
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped
06 - 1/2 cup fresh cilantro, chopped

→ Dressing

07 - 1/3 cup sour cream
08 - 1/4 cup Greek yogurt
09 - 2 tablespoons fresh lime juice
10 - 1 1/2 teaspoons lime zest
11 - 2 cloves garlic, minced
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper

→ Cheese and Garnish

17 - 1/2 cup cotija cheese, crumbled
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving

# Step-by-Step:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain thoroughly and rinse under cool water to stop the cooking process. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until charred in spots. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper until completely smooth.
04 - Add cooked pasta, charred corn, cherry tomatoes, red onion, jalapeño, and cilantro to the dressing. Toss gently to coat all ingredients evenly.
05 - Fold in most of the crumbled cotija cheese, reserving a portion for garnish on top.
06 - Transfer to a serving bowl. Sprinkle with remaining cotija cheese and chili flakes. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • No mayo means it won't leave you feeling weighed down, yet the sour cream and yogurt make it creamy in the best way.
  • The charred corn adds a slightly smoky sweetness that tastes like you actually grilled something, even if your skillet is doing all the work.
  • It's naturally vegetarian, comes together in about 35 minutes, and tastes even better the next day when the flavors get cozy with each other.
02 -
  • Don't rinse the hot pasta with warm water—use cold, and don't toss it with oil thinking you're helping; you want it to absorb the dressing, not reject it.
  • Charring the corn takes a few extra minutes but transforms it from sweet to complex; don't skip this step or the whole dish tastes ordinary.
03 -
  • Toast your cumin and chili powder for 30 seconds in a dry pan before whisking them in if you have a few extra minutes—it unlocks flavors you didn't know were there.
  • Lime zest matters more than you think; don't just squeeze the juice and call it done, because that little bit of zest brings perfume and brightness that juice alone can't deliver.
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