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Flavorful Elote Street Corn Pasta Salad Recipe with Jalapeño Lime Crema

elote street corn pasta salad - featured image
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A vibrant and addictive pasta salad featuring smoky grilled corn, zesty lime, and a creamy jalapeño lime crema. Perfect for summer gatherings and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 8 ounces (225g) rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4 ears), grilled or roasted
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup crumbled cotija cheese (feta as substitute)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup sour cream (or Greek yogurt for tangier option)
  • 1 jalapeño pepper, seeded and chopped
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • Salt, to taste

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop cooking; set aside to cool for about 15 minutes.
  2. Grill fresh corn ears on a preheated grill or grill pan over medium-high heat, rotating frequently to char evenly (about 10 minutes). Let cool slightly, then cut kernels off the cob. Alternatively, roast kernels in a hot cast-iron skillet or under the broiler until lightly charred.
  3. Make the jalapeño lime crema by combining sour cream, seeded jalapeño, lime juice, garlic, honey, and salt in a food processor or blender. Pulse until smooth and creamy. Chill for 10 minutes.
  4. In a large mixing bowl, combine cooked pasta, grilled corn kernels, diced red bell pepper, chopped red onion, and chopped cilantro. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.
  5. Fold in crumbled cotija cheese. Pour jalapeño lime crema over the salad and toss lightly until evenly coated, being careful not to crush the corn or cheese.
  6. Refrigerate the salad for at least 20 minutes before serving to let flavors meld. Adjust seasoning if needed and garnish with additional cilantro or cotija cheese if desired.

Notes

Use fresh corn for best flavor; roasting frozen corn is an acceptable substitute. Removing jalapeño seeds reduces heat. Chill salad for at least 20 minutes to meld flavors. Toss gently to avoid breaking corn and cheese. Save extra crema for drizzling when serving.

Nutrition

Keywords: elote, street corn, pasta salad, jalapeño lime crema, summer salad, grilled corn, Mexican street food, easy pasta salad

Find it online: https://elvafood.com/flavorful-elote-street-corn-pasta-salad-recipe-with-jalape-n-o-lime-crema-step-by-step/