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Creamy Elote Street Corn Pasta Salad with Chipotle Mayo and Cotija

creamy elote street corn pasta salad - featured image
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A smoky, tangy, sweet, and spicy pasta salad inspired by Mexican street corn, perfect for summer parties and potlucks.

Ingredients

Scale
  • 12 oz rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
  • 1/2 cup red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 small red onion, finely diced
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 3/4 cup cotija cheese, crumbled
  • Juice of 1 lime
  • Extra cilantro and smoked paprika for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz of rotini or fusilli pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain pasta and rinse briefly under cold water to stop the cooking process. Set aside to cool slightly.
  2. While pasta is cooking, heat a skillet over medium-high heat. Add the fresh corn kernels or thawed frozen corn and cook for 5-7 minutes until kernels start to char slightly, stirring occasionally. Remove from heat and let cool.
  3. In a small bowl, whisk together 1/2 cup mayonnaise, minced 1-2 chipotle peppers in adobo, 1 tablespoon fresh lime juice, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt, and pepper to taste until smooth and creamy.
  4. In a large bowl, mix the cooked pasta, charred corn, diced red bell pepper, finely diced red onion, and chopped cilantro. Pour the chipotle mayo dressing over the salad and toss gently to coat evenly without mashing the ingredients.
  5. Sprinkle 3/4 cup crumbled cotija cheese over the salad. Squeeze juice of one lime over the top and toss lightly once more to brighten flavors.
  6. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

Start with one chipotle pepper and adjust to taste to avoid overpowering heat. Char the corn well for authentic smoky flavor. Rinse pasta under cold water to prevent mushiness. Chill salad at least 30 minutes before serving for best flavor. For dairy-free, use vegan mayo and omit cotija or substitute with plant-based cheese.

Nutrition

Keywords: pasta salad, elote, street corn, chipotle mayo, cotija cheese, summer party, potluck, smoky, creamy, spicy

Find it online: https://elaraeats.com/creamy-elote-street-corn-pasta-salad-recipe-with-chipotle-mayo-and-cotija-perfect-for-summer-parties/