Description
A bold and creamy elote pasta salad inspired by Mexican street corn, featuring roasted corn, cotija cheese, lime juice, and a smoky chili-mayo dressing all tossed with tender pasta for the ultimate side dish.
Ingredients
Scale
- 8 oz pasta (elbow, rotini, or shells)
- 2 cups corn kernels (grilled, roasted, or canned and drained)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- 1/3 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup finely diced red onion
- Optional: jalapeño or hot sauce for heat
Instructions
- 1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
- 2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- 3. Add cooled pasta, corn, cotija cheese, cilantro, and red onion to the bowl.
- 4. Stir everything together until well combined and coated in dressing.
- 5. Taste and adjust seasoning. Add jalapeño or hot sauce if desired.
- 6. Refrigerate for at least 30 minutes before serving.
- 7. Garnish with extra cheese and cilantro before serving.
Notes
- Use grilled or charred corn for more authentic elote flavor.
- This pasta salad is great for potlucks, BBQs, or alongside tacos.
- Can be made a day in advance and stored covered in the fridge.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Boiled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 370mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Keywords: elote pasta salad, mexican street corn salad, creamy corn pasta, summer side dish