Ingredients

For the Salad:

  • 12 oz rotini pasta
  • 4 cups fresh corn kernels (about 4-5 ears of corn, or use frozen corn, thawed)
  • 2 tablespoons olive oil
  • 1 jalapeño, seeded and finely chopped
  • 1/2 cup red onion, finely diced
  • 1/2 cup cotija cheese, crumbled (plus extra for garnish)
  • 1/4 cup fresh cilantro, chopped (plus extra for garnish)
  • 1/2 cup cherry tomatoes, halved (optional, for color)

For the Lime Crema Dressing:

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 teaspoon lime zest
  • 1 garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste

Equipment

  • Large pot
  • Large skillet
  • Mixing bowls
  • Whisk
  • Colander
  • Tongs or spatula

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Add rotini pasta and cook according to package instructions until al dente (about 8-10 minutes).
    • Drain and rinse under cold water to stop cooking. Set aside.
  2. Char the Corn:
    • Heat olive oil in a large skillet over medium-high heat.
    • Add corn kernels in a single layer. Cook for 8-10 minutes, stirring occasionally, until charred and golden in spots. If using frozen corn, ensure it’s fully thawed and patted dry to achieve charring.
    • Remove from heat and let cool slightly.
  3. Prepare the Lime Crema Dressing:
    • In a medium bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
    • Taste and adjust seasoning as needed. Set aside.
  4. Assemble the Salad:
    • In a large mixing bowl, combine cooked rotini, charred corn, jalapeño, red onion, cotija cheese, cilantro, and cherry tomatoes (if using).
    • Pour the lime crema dressing over the salad and toss gently to coat evenly.
  5. Chill and Serve:
    • Cover and refrigerate the salad for at least 30 minutes to let flavors meld.
    • Before serving, garnish with extra cotija cheese and cilantro.
    • Serve chilled or at room temperature.

Tips

  • Make it Spicier: Keep the jalapeño seeds or add a pinch of cayenne to the dressing.
  • Substitutions: Swap cotija for feta if unavailable. Greek yogurt can replace sour cream for a lighter dressing.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
  • Viral Twist: For social media flair, serve in a hollowed-out corn husk or sprinkle with chili-lime seasoning (like Tajín) for extra pop.

Prep Time

  • Prep: 15 minutes
  • Cook: 20 minutes
  • Chill: 30 minutes
  • Total: 1 hour 5 minutes

Servings

  • Serves 6-8 as a side dish

Enjoy this bold, creamy, and vibrant Elote Street Corn Pasta Salad at your next gathering!