Elote Style Mexican Street Corn (Printer-friendly)
Smoky elote-style corn and chicken pasta with creamy cotija dressing and crispy tortilla topping.
# What You’ll Need:
→ Chicken & 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 cotija cheese, crumbled (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 & Garnish
19 - 1 cup tortilla chips, crushed
20 - 1/2 teaspoon chili-lime seasoning (such as Tajín), optional
21 - 1 jalapeño, thinly sliced
22 - Lime wedges
23 - Additional fresh cilantro and crumbled cotija cheese for garnish
# How-To Guide:
01 - Preheat a skillet over medium-high heat. Add the butter and corn kernels, sautéing for 5 to 7 minutes until golden and lightly charred. Sprinkle with chili powder, stir to coat, then set aside to cool completely.
02 - In a bowl, toss the diced cooked chicken with olive oil, smoked paprika, kosher 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, fresh lime juice, minced garlic, hot sauce, chopped cilantro, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooked pasta, seasoned chicken, and charred corn to the dressing. Fold in half of the crushed tortilla chips and toss everything together until evenly coated.
05 - Transfer the salad to a serving platter. Top with the remaining crushed tortilla chips, extra crumbled cotija cheese, sliced jalapeño, additional cilantro, and a light dusting of chili-lime seasoning if desired.
06 - Serve immediately with lime wedges on the side. Alternatively, refrigerate for up to 2 hours before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- The creamy, tangy, smoky dressing clings to every spiral of pasta and tastes like summer in a bowl.
- That crunchy tortilla chip topping adds an irresistible texture contrast that will have people going back for thirds.
- It comes together in under an hour and feeds a crowd without requiring any fancy equipment.
02 -
- Do not add all the tortilla chips at once or they will go soft and you will lose the textural payoff that makes this dish special.
- If using canned corn, drain it thoroughly and pat it dry before charring, otherwise it steams instead of browning.
03 -
- Grill the corn cobs whole with the husks peeled back before cutting off the kernels for a deeper smoky char that transforms the entire dish.
- Let the dressing sit in the fridge for fifteen minutes before tossing with the pasta, because the garlic and lime need time to wake up and meld.