Elote Mexican Street Corn Pasta (Print Version)
Smoky elote corn, tender chicken, and creamy cotija dressing tossed with pasta and crispy tortilla topping.
# What You Need:
→ Chicken and Pasta
01 - 3 cups cooked rotini or penne pasta
02 - 2 cups cooked chicken breast, diced
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
→ Elote-Style Corn
07 - 2 cups corn kernels (fresh, grilled, or canned and drained)
08 - 1 tablespoon unsalted butter
09 - 1/2 teaspoon chili powder
→ Creamy Dressing
10 - 1/2 cup mayonnaise
11 - 1/4 cup Mexican crema or sour cream
12 - 1/4 cup crumbled cotija cheese, plus extra for garnish
13 - 2 tablespoons fresh lime juice
14 - 1 clove garlic, minced
15 - 1 teaspoon hot sauce (optional)
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground 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 fresh cilantro and crumbled cotija cheese
# Directions:
01 - Preheat a skillet over medium-high heat. Melt the butter, add the corn kernels, and sauté for 5 to 7 minutes, stirring occasionally, until golden and lightly charred. Sprinkle with chili powder, toss to coat, and transfer to a plate to cool completely.
02 - Toss the diced cooked chicken 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 gently until all ingredients are evenly coated.
05 - Transfer the salad to a serving platter. Top with the remaining crushed tortilla chips, additional cotija cheese, sliced jalapeño, fresh cilantro, and a dusting 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 Tips:
01 -
- The charred corn and chili lime combination gives you that addictive street corn flavor in every single bite, and once you try it you will crave it constantly.
- It comes together in under an hour and feeds a crowd, making it the dish everyone asks you to bring to cookouts.
02 -
- The tortilla chips will soften if the salad sits too long, so always add the final layer of crushed chips right before serving if you want to keep that satisfying crunch.
- Tossing the hot corn straight into the dressing will cause the mayonnaise to break, so let it cool for at least ten minutes first.
03 -
- If you have access to fresh corn on the cob, grill the whole ears directly on the grates until deeply charred before cutting off the kernels, because that smoky flavor is impossible to replicate any other way.
- Reserve a tablespoon of the pasta cooking water and whisk it into the dressing for a silkier texture that clings to every noodle.