Save to Pinterest My neighbor Maria introduced me to this dish at our annual block party last summer, when she showed up with a massive bowl of what looked like ordinary pasta salad. One bite later and I was hovering over the serving table, asking her exactly how she got that incredible smoky, tangy, creamy flavor all in one go.
I made this for a potluck at work and watched three different people ask for the recipe before they even finished their first serving. The way the cotija gets into every nook of the pasta, plus that hit of lime and chili, creates something people cant quite place but absolutely love.
Ingredients
- Short pasta (penne, fusilli, or rotini): The shapes with ridges and curves catch all that creamy dressing in the best way
- Corn kernels: Fresh corn gives you the best char, but thawed frozen corn works perfectly fine too
- Red onion: Finely dice this so you get little pops of sharp sweetness without overwhelming bites
- Red bell pepper: Adds crunch and color that makes the whole bowl look vibrant
- Fresh cilantro: Brightens everything and cuts through the rich dressing
- Green onions: Use both the white and green parts for a milder onion flavor
- Mayonnaise: Creates that creamy base reminiscent of traditional elote
- Sour cream: Tanginess that balances the sweetness of the corn
- Cotija cheese: Salty, crumbly, and essential for authentic flavor (feta works in a pinch)
- Garlic: One clove is plenty since this is served cold or room temp
- Lime: You need both zest and juice for that bright, acidic punch
- Chili powder, smoked paprika, and cumin: This spice blend creates the signature elote flavor profile
- Salt and black pepper: Taste as you go since the cheese adds saltiness
Instructions
- Get your pasta ready:
- Boil the pasta in salted water until al dente, then drain and rinse under cold water until completely cool
- Char the corn:
- Heat a skillet over medium-high heat and add the corn (no oil needed) and cook for 3 to 4 minutes until you see some golden brown spots
- Make the dressing:
- Whisk together the mayonnaise, sour cream, crumbled cotija, garlic, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth
- Combine everything:
- Add the cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the bowl and toss until every piece is coated
- Season to taste:
- Add more salt, pepper, or lime juice if it needs more brightness or balance
- Finish and serve:
- Transfer to your serving dish and top with extra cotija, cilantro, a sprinkle of chili powder or Tajín, and lime wedges
Save to Pinterest This became my go-to contribution for every gathering last season because it travels so well and feeds a crowd without much effort.
Make It Your Own
Add diced jalapeño or a dash of your favorite hot sauce if you want more heat, or swap in Greek yogurt for some of the sour cream to lighten it up.
Serving Suggestions
This pairs perfectly with grilled chicken, carne asada, or anything coming off the barbecue, and it holds its own alongside heavier dishes like burgers or ribs.
Storage And Timing
You can make this up to a day ahead and keep it in the refrigerator, just give it a good stir before serving and maybe add a splash more lime juice to refresh it.
- The pasta will absorb some dressing as it sits, so you may want to season again before serving
- This is actually better the second day once all those flavors have had time to hang out together
- Avoid leaving it out at room temperature for more than two hours since of the dairy
Save to Pinterest Every time I make this now, I think of Maria standing in her kitchen teaching me how to properly char corn, and how the best recipes often come from the most unexpected moments.
Common Recipe Questions
- → Can I use frozen corn for this dish?
Yes, frozen corn thawed and sautéed works well, adding a slight char enhances flavor.
- → What pasta types are ideal for this salad?
Short pastas like penne, fusilli, or rotini hold the dressing nicely and provide great texture.
- → How can I add heat to this dish?
Incorporate diced jalapeños or a dash of hot sauce into the dressing for a spicy kick.
- → Is it possible to make this ahead of time?
Yes, preparing it up to a day ahead is convenient; just stir well before serving to redistribute flavors.
- → What alternatives exist for cotija cheese?
Feta cheese can be used as a substitute to maintain the creamy, salty quality.