Elote Mexican Street Corn Pasta (Printable)
Smoky elote-inspired pasta salad with chicken, creamy cotija dressing, and crispy tortilla topping.
# What You Need:
→ Chicken & Pasta
01 - 3 cups cooked pasta (rotini or penne)
02 - 2 cups cooked chicken breast, diced
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Elote Style Corn
07 - 2 cups corn kernels (fresh, grilled, or canned and drained)
08 - 1 tablespoon butter
09 - 1/2 teaspoon chili powder
→ Dressing
10 - 1/2 cup mayonnaise
11 - 1/4 cup Mexican crema or sour cream
12 - 1/4 cup cotija cheese, crumbled (plus extra for garnish)
13 - 2 tablespoons lime juice
14 - 1 clove garlic, minced
15 - 1 teaspoon hot sauce (optional)
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Crispy Topping
19 - 1 cup tortilla chips, crushed
20 - 1/2 teaspoon chili-lime seasoning (such as Tajín), optional
→ Garnish
21 - 1 jalapeño, thinly sliced
22 - Lime wedges
23 - Additional cilantro and cotija cheese
# How-To:
01 - Preheat a skillet over medium-high heat. Add the butter and corn kernels; sauté for 5-7 minutes until golden and lightly charred. Sprinkle with chili powder, stir to coat evenly, and set aside to cool.
02 - Toss the cooked diced chicken breast with olive oil, smoked paprika, salt, and black pepper until evenly coated. Set aside.
03 - In a large mixing bowl, whisk together the mayonnaise, Mexican crema (or sour cream), crumbled cotija cheese, lime juice, minced garlic, hot sauce, chopped cilantro, salt, and pepper until smooth and well combined.
04 - Add the cooked pasta, seasoned chicken, charred corn, and half of the crushed tortilla chips to the dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Transfer the salad to a serving platter. Top with the remaining crushed tortilla chips, additional crumbled cotija cheese, sliced jalapeño, extra cilantro, and a sprinkle of chili-lime seasoning if desired.
06 - Serve immediately with lime wedges on the side, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Expert Advice:
01 -
- The smoky char on the corn mixed with creamy cotija dressing tastes like summer wrapped in a tortilla blanket.
- Crushed tortilla chips on top give every bite a satisfying crunch that disappears too fast.
02 -
- Do not toss the tortilla chips in too early or they turn soggy and you lose the crunch that makes this salad special.
- I once used bottled lime juice and the whole dressing tasted like cleaning product, so always squeeze fresh.
03 -
- Let the corn cool completely before adding it to the salad or the heat will melt the dressing into a greasy mess.
- A squeeze of lime over the finished platter right before serving wakes up every single flavor on the plate.