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Creamy Spicy Elote Pasta Salad Recipe with Charred Corn and Cotija Perfect for Summer

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A creamy, spicy pasta salad featuring charred corn and crumbly Cotija cheese, perfect for summer picnics and barbecues. This dish balances smoky sweetness, zesty dressing, and a little kick of spice for a fresh and bold flavor.

Ingredients

Scale
  • 8 ounces (225g) rotini or fusilli pasta
  • 3 ears fresh corn, husked (or about 2 cups frozen corn, thawed)
  • 1 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 small jalapeño, finely chopped
  • Optional: 1/4 cup diced red onion

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to cool. Set aside.
  2. Heat a grill pan or cast iron skillet over medium-high heat. Place husked corn on the pan and cook, turning occasionally, until kernels are charred and blistered, about 8-10 minutes. For frozen corn, sauté in a hot pan until golden char, about 5-7 minutes. Let cool slightly.
  3. Using a sharp knife, slice kernels off the cob and transfer to a mixing bowl.
  4. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Add finely chopped jalapeño if desired for extra heat.
  5. Add cooled pasta, charred corn, Cotija cheese, and chopped cilantro to the dressing. Gently toss to combine. Add diced red onion if using.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld. Stir before serving and adjust lime juice or chili powder as desired.

Notes

Charring the corn is essential for smoky flavor. Rinse pasta under cold water to stop cooking and prevent sticking. Adjust spice level by adding jalapeño or extra chili powder. Salad tastes better after chilling for at least 30 minutes and keeps well up to 3 days refrigerated. To loosen salad after chilling, stir in a splash of milk or lime juice.

Nutrition

Keywords: elote pasta salad, creamy pasta salad, spicy pasta salad, charred corn salad, Cotija cheese salad, summer pasta salad, Mexican street corn pasta

Find it online: https://tessierecipes.com/creamy-spicy-elote-pasta-salad-recipe-with-charred-corn-and-cotija-perfect-for-summer/