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Elote Pasta Salad

Elote Pasta Salad

Elote Pasta Salad is a vibrant and creamy dish inspired by Mexican street corn, combining charred corn, pasta, cotija cheese, and a zesty dressing for a refreshing and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound small pasta (elbow, rotini, shells)
  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1 cup cotija cheese, crumbled
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, deseeded and minced (optional)
  • 2-3 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for charring corn)

Method
 

  1. Cook the pasta according to package directions until al dente. Drain and rinse with cold water.
  2. Char the corn in a skillet with olive oil until slightly browned.
  3. In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
  4. Combine the pasta, charred corn, cotija cheese, cilantro, red onion, and jalapeño in a large bowl.
  5. Pour the dressing over the mixture and toss to coat evenly.
  6. Chill in the refrigerator for at least 1-2 hours before serving.

Notes

This salad can be made ahead of time for better flavor. Adjust spice levels to your preference.