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Flavorful Elote Street Corn Pasta Salad Recipe with Cotija and Chipotle Mayo Made Easy

elote street corn pasta salad - featured image
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A smoky, creamy, tangy, and sweet pasta salad inspired by Mexican street corn, featuring charred corn, Cotija cheese, and a chipotle mayo dressing. Perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 2 cups fresh corn kernels (about 3 ears) or thawed frozen corn
  • 1/2 cup red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/4 cup red onion, finely chopped
  • 1/2 cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/2 cup Cotija cheese, crumbled
  • Extra chopped cilantro for garnish
  • Fresh lime wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini and cook according to package instructions (usually 9-11 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. While the pasta cooks, heat a large skillet or grill pan over medium-high heat. Add 2 cups of fresh corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred and caramelized. Remove from heat and let cool.
  3. In a medium bowl, whisk together 1/2 cup mayonnaise, 1-2 minced chipotle peppers in adobo, 1 tablespoon fresh lime juice, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Season with salt and pepper to taste. Adjust chipotle for desired heat.
  4. In a large mixing bowl, combine the cooled pasta, toasted corn, 1/2 cup diced red bell pepper, 1/4 cup chopped red onion, and 1/4 cup chopped cilantro. Pour the chipotle mayo dressing over and gently toss to coat evenly.
  5. Sprinkle 1/2 cup crumbled Cotija cheese over the salad and fold in gently to avoid mashing the cheese. Garnish with extra cilantro and lime wedges on the side.
  6. Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature with an extra squeeze of lime.

Notes

Toast the corn to bring out a caramelized sweetness. Rinse pasta under cold water to stop cooking and help dressing adhere. Adjust chipotle peppers to control heat. For dairy-free, substitute Cotija with tofu and mayo with vegan mayo. Use gluten-free pasta for gluten sensitivity. Add water or milk to loosen dressing if too thick.

Nutrition

Keywords: elote, street corn, pasta salad, chipotle mayo, Cotija cheese, summer salad, Mexican-inspired, easy pasta salad

Find it online: https://siennaspoon.com/flavorful-elote-street-corn-pasta-salad-recipe-with-cotija-and-chipotle-mayo-made-easy/