Elote Mexican Street Corn Salad (Printer-Friendly)
Smoky elote-inspired pasta salad with chicken, 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 crumbled cotija cheese (plus extra for garnish)
13 - 2 tablespoons fresh lime juice
14 - 1 clove garlic, minced
15 - 1 teaspoon hot sauce
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)
→ Garnish
21 - 1 jalapeño pepper, thinly sliced
22 - Lime wedges
23 - Additional fresh cilantro and crumbled cotija cheese
# How to Make It:
01 - Preheat a skillet over medium-high heat. Melt the butter, add the corn kernels, and sauté for 5 to 7 minutes until golden and lightly charred. Sprinkle with chili powder, then remove from heat and let cool completely.
02 - Toss the diced cooked chicken breast with olive oil, smoked paprika, 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, salt, and 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 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 dusting of chili-lime seasoning.
06 - Serve immediately with lime wedges on the side, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Expert Advice:
01 -
- That smoky, tangy, creamy elote flavor you love, but hearty enough to be a full meal on its own.
- The crispy tortilla chip topping adds a crunch that makes people go back for seconds before they even finish their first plate.
02 -
- Do not skip charring the corn, because without that step you lose the entire smoky soul of elote and the salad will taste flat.
- Crush the tortilla chips into uneven pieces, not dust, because some big shards on top give the kind of crunch that makes people close their eyes when they bite into it.
03 -
- Grill the corn whole on the cob before cutting off the kernels, because the deeper char you get from an open flame is impossible to replicate in a skillet.
- Salt your pasta water like the ocean, because that is the only chance you have to season the pasta itself and bland pasta will drag down even the best dressing.