Elote Style Mexican Corn Pasta (Printable)
Creamy Mexican street corn pasta with chicken, charred corn, cotija dressing, and crispy tortilla topping.
# What You 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 and 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 tbsp fresh lime juice
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper
16 - 2 oz Cotija cheese, crumbled (feta may be substituted)
→ Crispy Topping
17 - 1 cup corn tortilla chips, crushed
# Steps:
01 - Bring a large pot of salted water to a boil and cook the rotini or penne according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking. Set aside and allow to cool completely.
02 - Heat a large dry skillet over medium-high heat. Add the corn kernels in an even layer and sauté without oil for 3 to 5 minutes, stirring occasionally, until lightly charred and smoky spots appear. Remove from heat and let cool.
03 - In a large mixing bowl, combine the cooked chicken, halved cherry tomatoes, diced red onion, charred corn, diced jalapeño (if using), and chopped cilantro. Toss gently to distribute evenly.
04 - In a separate bowl, whisk together the mayonnaise, sour cream, fresh lime juice, smoked paprika, chili powder, garlic powder, salt, black pepper, and crumbled Cotija cheese until smooth and well combined.
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 with the creamy elote-style dressing.
06 - Just before serving, sprinkle the crushed corn tortilla chips over the salad for a crispy finish. Garnish with additional crumbled Cotija cheese, fresh cilantro leaves, and an extra squeeze of lime if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- That smoky charred corn flavor gets into every single bite and completely changes what you expect from a pasta salad.
- The crushed tortilla topping right at the end gives you this incredible crunch that disappears within minutes so people always fight over the last scoop.
02 -
- The tortilla chips will go soggy within twenty minutes so always crush them fresh and add them at the absolute last second if you want that signature crunch.
- Chilling the salad for even thirty minutes before serving lets the dressing soak into the pasta and transforms the flavor from good to genuinely addictive.
03 -
- Toast your chili powder in a dry pan for thirty seconds before adding it to the dressing and you will unlock a depth of flavor that raw spice simply cannot deliver.
- Reserve a small handful of each colorful ingredient to scatter on top right before serving so the bowl looks as vibrant as it tastes.