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Elote Pasta Salad

Every bite of this Elote Pasta Salad bursts with rich, smoky flavor thanks to a golden brown butter infused with chili, paprika and a touch of heat. Combined with charred corn, tender pasta and creamy cotija, it’s an irresistibly buttery side dish made for summer.
20 min Prep Time
15 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Servings: 8

Servings: 8

Ingredients

  • Pasta:

  • 1 pound short cut pasta (gemelli or fusilli)
  • 2 cups fresh or frozen corn
  • 2 tablespoons butter
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 3/4 cup crumbled cotija cheese (or grated parmesan)
  • 1/4 cup chopped fresh cilantro

  • Chili Lime Butter:

  • 4 tablespoons salted butter
  • 2 teaspoons smoked paprika
  • 2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper

Instructions

Step 1

Boil the pasta in a large pot of salted water according to package directions, until al dente. Drain and set aside to cool to room temperature.

Step 2

Melt butter in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels are blistered, 5-8 minutes. (Alternatively, grill fresh corn until charred, then slice kernels from the cob.) Let cool.

Step 3

Whisk mayonnaise, sour cream, lime juice, smoked paprika and ground cumin in a medium bowl until combined. Season with salt and pepper.

Step 4

Combine cooked pasta, charred corn, cotija and cilantro in a large bowl. Add dressing and toss to combine.

Step 5

To make chili lime butter, melt the butter in a small saucepan over medium heat for 5–7 minutes, swirling occasionally, until it foams and turns golden brown. Transfer to a heatproof bowl and whisk in smoked paprika, chili powder, and cayenne until fully blended.

Step 6

Serve the pasta salad chilled or at room temperature with chili lime butter drizzled on top or served on the side.