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elote pasta salad

Easy Elote Pasta Salad Recipe: Mexican-Inspired Side Dish

This Elote Pasta Salad is a delightful fusion of creamy pasta and the iconic flavors of Mexican street corn. Packed with roasted corn, zesty lime, and crumbled Cotija cheese, this dish is perfect for summer BBQs, potlucks, or a comforting weeknight side
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Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 40 minutes
Servings: 7
Course: Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups pasta rotini, penne, or elbow
  • 2 cups corn kernels grilled or roasted, fresh, canned, or frozen
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup lime juice freshly squeezed
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup Cotija cheese crumbled; feta as a substitute
  • 1/4 cup fresh cilantro (chopped
  • 1/2 tsp Sald & pepper For Taste

Method
 

  1. Cook the pasta: Boil pasta according to package instructions. Drain, rinse with cold water, and set aside.
  2. Prepare the corn: Grill or roast corn until slightly charred. Remove kernels if using fresh corn.
  3. Mix the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, smoked paprika, chili powder, and garlic powder.
  4. Combine ingredients: Add the cooked pasta, roasted corn, Cotija cheese, and cilantro to the dressing. Toss until everything is well-coated.
  5. Season and rest: Add salt and pepper to taste. Let the salad rest for 10 minutes in the fridge for flavors to meld.
  6. Serve: Garnish with additional Cotija cheese and cilantro, if desired. Enjoy chilled or at room temperature.

Notes

For a healthier option, substitute Greek yogurt for sour cream.
Add diced jalapeños for extra heat.
This salad tastes even better the next day as the flavors develop.