Ingredients
Equipment
Method
Cook pasta
- Cook pasta shells or rotini according to package directions until al dente, then drain and rinse with cold water to stop cooking.
Char the corn
- Heat a cast iron skillet over high heat, then char corn kernels in the hot skillet until lightly blackened, stirring so the corn doesn’t burn.
Make the lime-cilantro dressing
- Whisk Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth and evenly seasoned.
Assemble and chill
- Combine pasta shells or rotini, charred corn kernels, jalapeño, and half the cotija cheese in a large bowl.
- Pour the lime-cilantro dressing over the salad and toss thoroughly until the pasta and corn are coated.
- Refrigerate for 1 hour to help the pasta absorb the flavors.
Finish before serving
- Top the chilled salad with the remaining cotija cheese and cilantro, then serve cold with lime wedges if desired.
Notes
For the best “elote” char flavor, don’t overcrowd the skillet and let the corn sit briefly before stirring each time. Store leftovers covered in the refrigerator up to 3 days; the texture softens but still tastes good. Freezing isn’t recommended because pasta and dairy dressing can separate when thawed. For a lighter option, replace mayonnaise with an equal amount of more Greek yogurt to keep it creamy while reducing fat.