Pasta tossed with butter-sautéed corn, jalapeño, cilantro, cotija and a lime chili mayo dressing. The flavor of elote in a pasta salad for cookouts and potlucks.
Author:Dorothy Miller
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Ingredients
Scale
8 oz elbow macaroni or penne
3 cups sweet corn kernels (fresh or frozen)
1 jalapeño pepper, seeded and minced (optional)
3 tbsp butter
1/4 cup chopped cilantro leaves
1/2 cup crumbled cotija cheese
1/2 cup mayonnaise
Juice from 1 lime
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and black pepper, to taste
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, which typically takes 8-10 minutes. (Pro tip: Salting the water properly is key for flavoring the pasta from within). Drain the pasta and set it aside.
Prepare the Corn: While the pasta cooks, prepare the corn. If using fresh corn, cut the kernels from the cob. For frozen corn, there's no need to thaw. A quick sauté in butter brings out the most flavor.
Sauté the Corn: Melt the butter in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes. You're looking for some kernels to develop golden-brown, caramelized spots. Unlike boiling, this sautéing method caramelizes the natural sugars in the corn, adding a deep, smoky-sweet flavor that is essential for authentic street corn taste.
Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, and smoked paprika until smooth. This creamy, tangy dressing is what coats every bite and brings all the elements together.
Combine the Salad: In a large mixing bowl, combine the drained pasta, sautéed corn, minced jalapeño (if using), and chopped cilantro. Pour the dressing over the top and toss everything until evenly coated.
Add Cheese and Season: Gently fold in the crumbled cotija cheese. Season the entire salad generously with salt and black pepper to taste. Remember, cotija is a salty cheese, so taste before adding more salt.
Rest and Serve: For the best flavor, let the salad sit for at least 10-15 minutes before serving. This allows the pasta to absorb some of the dressing and the flavors to marry. Serve slightly warm or at room temperature.