Description
An incredibly flavorful pasta salad featuring smoky roasted corn, queso fresco, and a creamy, tangy chili-lime dressing inspired by Mexican street corn (elote). Perfect for summer!
Ingredients
- 5 ears fresh corn on the cob, husk and silk removed
- 1 pound rotini pasta (or similar shape)
- 1 large jalapeño, finely chopped (seeds/membranes removed for mild)
- 1 small red onion, finely chopped
- 1/4 cup unsalted butter, melted
- 1 cup queso fresco, crumbled (or Cotija)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon garlic powder (for salad)
- Salt and freshly ground black pepper to taste
- Tajin Clásico Seasoning (optional garnish)
- 1/2 cup mayonnaise
- 1 cup sour cream (or Greek yogurt)
- 1/4 cup extra virgin olive oil
- 1 large fresh lime (zest and juice)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon garlic powder (for dressing)
- Salt and freshly ground black pepper to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C).
- Place corn cobs on a baking sheet, brush all over with melted butter, season lightly with salt & pepper.
- Roast 40-45 mins, turning halfway, until tender and lightly charred.
- Let cool slightly. Carefully cut kernels off the cooled cobs (stand cob upright in a large bowl and slice downwards).
- Set kernels aside.
- Cook pasta in a large pot of boiling, generously salted water according to package directions until al dente (firm to the bite).
- Immediately drain pasta in a colander and rinse thoroughly under cold running water until completely cool.
- Drain very well. Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, olive oil, lime zest, lime juice, chili powder, cumin, 1 tbsp garlic powder, salt, and pepper until smooth and combined.
- Taste and adjust seasoning if needed.
- Assemble the salad: In the large bowl with the corn, add the cooled pasta, chopped jalapeño, red onion, queso fresco, and cilantro. Season with 1 tbsp garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture.
- Toss gently with large spoons or spatulas until everything is evenly coated.
- Transfer to a serving dish. Garnish generously with Tajin (if using) just before serving. Serve cool.
Notes
Serving: Best served soon after making for optimal texture. If making ahead, store components separately and combine 1 hour before serving, reserving some dressing to add at the end if needed. Corn: Freshly roasted corn yields the best flavor. Thawed frozen corn (approx. 3-4 cups) can be substituted; pan-roast in butter for better results. Spice Level: Adjust by keeping/removing jalapeño seeds/membranes or adding cayenne/hot sauce to the dressing. Cheese: Crumbled Cotija is an excellent substitute for queso fresco. Storage: Store leftovers airtight in the refrigerator for up to 3 days. Texture may change as pasta absorbs dressing. Gluten-Free: Use your favorite gluten-free pasta, cooked according to package directions.
- Prep Time: 20 Minutes
- Cook Time: 55 Minutes
- Category: Side Dish, Salad
- Method: Roasting, Stovetop
- Cuisine: Mexican, American