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
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