Elote Style Mexican Corn Pasta (Print version)
Smoky elote-style corn, tender chicken, and creamy cotija dressing tossed with pasta and crispy tortilla topping.
# What goes in:
→ Chicken & Pasta
01 - 3 cups cooked pasta (rotini or penne)
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
19 - 1 cup tortilla chips, crushed
20 - 1/2 teaspoon chili-lime seasoning (such as Tajín), optional
→ Garnish
21 - 1 jalapeño pepper, thinly sliced
22 - Lime wedges for serving
23 - Additional fresh cilantro and crumbled cotija cheese to taste
# Cooking steps:
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 evenly, then remove from heat and set aside to cool completely.
02 - In a mixing bowl, toss the diced cooked chicken with olive oil, smoked paprika, salt, and black pepper until evenly coated. Set aside.
03 - In a large bowl, whisk together the mayonnaise, Mexican crema or sour cream, crumbled cotija cheese, fresh lime juice, minced garlic, hot sauce (if using), 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 crumbled cotija cheese, sliced jalapeño, fresh cilantro, and a light sprinkle of chili-lime seasoning if desired.
06 - Serve immediately with lime wedges alongside, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Tips from flavorandfeast:
01 -
- The dressing tastes like the best elote cart you have ever found, creamy and tangy with a slow building heat that keeps you going back for another bite.
- Crushed tortilla chips on top give you that street food crunch without needing a grill or any fancy equipment.
02 -
- If you toss the tortilla chips in too early they will go soggy by serving time, so always save half for the very last minute.
- Grilling the corn on the cob before cutting off the kernels adds a smoky depth that skillet charring alone cannot quite match.
03 -
- Crush the tortilla chips by hand inside the bag for uneven pieces that give you both big shards and fine dusty bits.
- Let the dressing sit for ten minutes before tossing it with the pasta so the garlic and lime have time to meld.