Elote Pasta Salad
Creamy, tangy, and quick to make, this Elote Pasta Salad is the perfect side dish for any occasion. Bold flavors and easy prep everyone will love!
Ingredients
Pasta Salad Base:
- 8 oz pasta elbow, rotini, or bowtie work great
- 2 cups corn kernels grilled, roasted, frozen, or canned; drained if needed
- ½ cup red onion finely diced
- ½ cup chopped fresh cilantro
- ½ cup crumbled cotija cheese or substitute with feta if needed
Creamy Elote Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt for a lighter option
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika optional, for added smokiness
- 1 clove garlic minced or finely grated
- Salt and black pepper to taste
Optional Add-Ins:
- 1 jalapeño diced (for heat)
- 1 cup diced grilled chicken or black beans for added protein
- ¼ cup chopped green onions for extra flavor and color
Instructions
Step 1: Cook the Pasta
- In a large pot, bring salted water to a rolling boil.
- Add pasta and cook until al dente, following the package instructions (usually about 8–10 minutes).
- Drain and rinse under cold water to stop the cooking and cool it down. Set aside.
Step 2: Prepare the Corn
- Grilled corn: If using fresh corn on the cob, grill it over medium-high heat until lightly charred. After the corn is cooked, let it cool slightly before cutting the kernels from the cob.
- Frozen corn: Sauté in a dry skillet over high heat until golden spots appear. Let cool.
- Canned corn: Drain well and pat dry with a paper towel to avoid excess moisture.
Step 3: Make the Dressing
- In a medium bowl, whisk together:
- Mayonnaise
- Sour cream
- Lime juice
- Lime zest
- Chili powder
- Smoked paprika (if using)
- Garlic
- Salt and pepper to taste
- Mix until smooth and creamy.
Step 4: Combine the Ingredients
- In a large mixing bowl, add the cooled pasta, corn, red onion, cilantro, and cotija cheese.
- Pour the dressing over the mixture.
- Gently toss until everything is evenly coated.
Step 5: Chill (Optional)
- For the most delicious result, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to combine.
- You can serve it immediately if you're short on time—it will still taste great.
Step 6: Garnish and Serve
- Before serving, give the salad a gentle toss.
- Top with extra cotija, cilantro, lime wedges, or a sprinkle of chili powder for added flair.
Notes
Nutrition Information (Per Serving):
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 430mg
- Carbohydrates: 32g
- Fiber: 3g