Elote Mexican Street Corn Pasta (Print Version)

Creamy charred corn and chicken pasta with zesty lime dressing and crispy tortilla topping.

# What You'll 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 pepper, 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

# How to Cook:

01 - Bring a large pot of salted water to a rolling boil. Cook 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 dry skillet over medium-high heat. Add corn kernels in an even layer and sauté without oil for 3 to 5 minutes, stirring occasionally, until lightly charred and caramelized. Remove from heat and let cool.
03 - In a large mixing bowl, toss together the diced chicken, halved cherry tomatoes, finely diced red onion, charred corn kernels, diced jalapeño, and chopped cilantro until evenly distributed.
04 - In a separate bowl, whisk together mayonnaise, sour cream, fresh lime juice, smoked paprika, chili powder, garlic powder, salt, black pepper, and crumbled Cotija cheese until smooth and well blended.
05 - Add the cooled pasta to the chicken and vegetable mixture. Pour the dressing over the top and toss gently until every component is thoroughly and evenly coated.
06 - Just before serving, sprinkle crushed tortilla chips over the salad for a crunchy 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, tangy, creamy elote flavor gets turned into a full meal with chicken and pasta, no grilling required.
  • The crushed tortilla chip topping is the kind of last minute detail that makes people ask what your secret is.
02 -
  • Add the tortilla chips right before serving or they will go soft and you will lose that beautiful crunch.
  • Do not skip the dry skillet charring step, it transforms ordinary corn into something deeply flavorful.
03 -
  • Use your hands to crush the tortilla chips inside the bag for uneven, rustic pieces that give the best texture.
  • Let the dressed salad sit in the fridge for fifteen minutes before serving so the pasta absorbs some of that flavor.

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