Elote Style Mexican Street Corn Pasta (Print version)
Creamy charred corn and chicken pasta with zesty lime dressing and crispy tortilla topping.
# What you'll need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Pasta
02 - 12 oz rotini or penne pasta
→ Vegetables
03 - 2 cups corn kernels (fresh, grilled, canned/drained, or thawed frozen)
04 - 1 cup cherry tomatoes, halved
05 - 1/2 small red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
07 - 1 jalapeño, seeded and diced (optional)
→ Dressing
08 - 1/2 cup mayonnaise
09 - 1/3 cup sour cream
10 - 3 tablespoons fresh lime juice
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 2 oz Cotija cheese, crumbled (feta may be substituted)
→ Crispy Topping
17 - 1 cup corn tortilla chips, crushed
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook rotini or penne according to package directions until al dente. Drain and rinse under cold water to halt cooking; set aside.
02 - Heat a large dry skillet over medium-high heat. Add corn kernels and sauté without oil for 3 to 5 minutes, tossing occasionally, until lightly charred and smoky. Remove from heat and let cool.
03 - In a large mixing bowl, combine the cooked chicken, halved cherry tomatoes, diced red onion, charred corn, jalapeño, and chopped cilantro. Toss gently to distribute evenly.
04 - In a separate bowl, whisk together mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, salt, black pepper, and crumbled Cotija cheese until smooth and well blended.
05 - Add the cooled pasta to the chicken and vegetable mixture. Pour the dressing over the top and toss thoroughly until every component is evenly coated.
06 - Just before serving, sprinkle crushed tortilla chips over the salad for a crispy finish. Garnish with additional Cotija cheese, fresh cilantro, and an extra squeeze of lime if desired.
07 - Serve chilled or at room temperature for the best flavor and texture.
# Expert suggestions:
01 -
- That smoky, tangy, creamy elote flavor you crave packed into a filling meal that actually satisfies a crowd.
- The crispy tortilla topping stays crunchy if you add it at the last second, and it is a total game changer.
02 -
- Do not toss the chips in early or you will end up with soggy crumbs instead of that satisfying crunch, and I learned this the hard way at a picnic.
- Charring the corn without oil in a dry skillet creates a deeper flavor than any other method I have tried.
03 -
- Rotisserie chicken from the deli counter shaved right into the bowl saves you thirty minutes and tastes identical in the finished salad.
- Crush the tortilla chips by hand inside the bag for uneven, satisfyingly rustic shards that hold their crunch longer.