Description
Elote Pasta Salad brings the beloved flavors of Mexican street corn into a vibrant, creamy pasta dish. Roasted corn, tangy cotija cheese, zesty lime, and a smoky, slightly spicy dressing make this salad irresistible. It’s perfect for barbecues, picnics, or anytime you crave a bold and refreshing side dish. Keywords: elote pasta salad, Mexican street corn pasta salad, summer pasta salad, creamy corn salad, BBQ side dish
Ingredients
Units
Scale
- 8 oz pasta (elbow macaroni, rotini, or bowtie)
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 cup cotija cheese, crumbled (plus extra for garnish)
- 1/4 cup chopped cilantro
- 2 green onions, sliced
- 1 jalapeño, diced (optional, for spice)
- 1 clove garlic, minced
- Juice of 1 lime
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional garnish: extra lime wedges, Tajín seasoning
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
- Add the cooked pasta, corn, cotija cheese, cilantro, green onions, and jalapeño to the bowl.
- Toss everything together until well coated in the dressing.
- Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
- Chill for at least 30 minutes before serving for best flavor.
- Garnish with extra cotija, cilantro, and a sprinkle of Tajín if desired.
Notes
- For a smoky flavor, grill the corn before cutting it off the cob.
- This salad can be made up to a day ahead — just refresh it with a little extra lime juice before serving.
- Substitute Greek yogurt for the sour cream for a lighter option.
Nutrition
- Calories: 320 (approximate per serving)
- Sugar: 3g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
