Description
Elote Pasta Salad is a vibrant twist on a classic street food favorite. This Mexican-American inspired dish combines pasta, charred corn, zesty lime, and creamy cotija cheese for a flavorful and satisfying salad that’s perfect for summer gatherings.
Ingredients
Scale
Pasta:
- 12 ounces short pasta (like rotini or penne)
Corn Mixture:
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic (minced)
Additional:
- 1 cup cotija cheese (crumbled)
- ½ cup fresh cilantro (chopped)
- ¼ cup red onion (finely diced)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Char the Corn: In a large skillet over medium-high heat, char the corn kernels for 4–5 minutes until slightly golden and smoky. Set aside to cool.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic, salt, and pepper.
- Combine Ingredients: Add the cooled pasta, charred corn, cotija cheese, cilantro, and red onion to the dressing. Toss until everything is well coated.
- Chill: Chill the salad for at least 30 minutes before serving to let the flavors meld.
- Serve: Garnish with extra cheese, cilantro, and a sprinkle of chili powder if desired.
Notes
- For a spicier kick, add chopped jalapeños or a dash of hot sauce.
- Greek yogurt can replace sour cream for a lighter version.
- Best served cold or at room temperature, perfect for potlucks or BBQs.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 3g
- Sodium: 440mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
