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Creamy Elote Street Corn Pasta Salad Recipe with Easy Chipotle Lime Dressing

Creamy Elote Street Corn Pasta Salad - featured image
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A bold, smoky, and creamy pasta salad inspired by Mexican street corn, featuring roasted corn, cotija cheese, and a zesty chipotle lime vinaigrette. Perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
  • 1 cup crumbled cotija cheese (or feta as a substitute)
  • 1/4 cup chopped cilantro
  • 2 tablespoons chipotle peppers in adobo sauce, finely chopped
  • Juice and zest of 2 limes (about 4 tablespoons juice)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons mayonnaise
  • 2 tablespoons Mexican crema or sour cream (can substitute Greek yogurt)
  • 1 clove garlic, minced
  • 1 teaspoon honey or agave
  • Salt and freshly ground black pepper, to taste
  • Optional: diced red bell pepper or jalapeño for extra crunch and heat

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 8-10 minutes. Drain and rinse briefly under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. Heat a cast iron skillet over medium-high heat. Add 3 cups fresh corn kernels (or thawed frozen corn) and cook, stirring occasionally, until corn is lightly charred and fragrant, about 6-8 minutes. Remove from heat and let cool slightly. Alternatively, roast corn on a baking sheet under the broiler for 5 minutes, stirring once.
  3. In a small bowl, whisk together 2 tablespoons finely chopped chipotle peppers in adobo, juice and zest of 2 limes, 3 tablespoons olive oil, 2 tablespoons mayonnaise, 2 tablespoons Mexican crema, 1 minced garlic clove, and 1 teaspoon honey. Season with salt and pepper to taste.
  4. Add the charred corn, 1 cup crumbled cotija cheese, and 1/4 cup chopped cilantro to the cooled pasta.
  5. Pour the chipotle lime vinaigrette over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
  6. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Serve cold or at room temperature.

Notes

Roasting the corn adds a smoky depth that is essential for authentic flavor. Whisk mayo and crema first before adding oil and lime juice to emulsify the dressing. Start with half the vinaigrette and add more as needed to avoid overdressing. Rinse pasta with cold water to stop cooking and help dressing stick. Finely chop cilantro to avoid overpowering texture. Adjust chipotle quantity for desired heat level.

Nutrition

Keywords: pasta salad, elote, street corn, chipotle lime dressing, summer salad, smoky, creamy, easy recipe

Find it online: https://gleefulfork.com/creamy-elote-street-corn-pasta-salad-recipe-with-easy-chipotle-lime-dressing/