Description
Elote Pasta Salad, inspired by Mexican street corn, is a creamy, tangy, and slightly spicy pasta dish with charred corn, cotija cheese, and a lime dressing, perfect for summer gatherings.
Ingredients
Units
Scale
- 12 oz pasta (rotini or elbow)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoons chopped red onion (optional)
- 1 jalapeño, seeded and diced (optional)
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water. Set aside.
- Char the corn in a skillet over medium-high heat for 5–7 minutes, stirring occasionally, until slightly browned. Let it cool.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, garlic powder, cayenne pepper, salt, and pepper.
- Add the cooled pasta, charred corn, cotija cheese, cilantro, red onion, and jalapeño to the bowl. Toss until everything is evenly coated.
- Chill the salad for at least 30 minutes before serving to enhance the flavors.
- Garnish with extra cotija cheese and cilantro if desired before serving.
Notes
- Use grilled corn on the cob for extra flavor if available.
- Greek yogurt can be substituted for sour cream for a healthier option.
- Adjust spice level by increasing or reducing chili and cayenne powder.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg