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Elote Pasta Salad


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  • Author: Mari
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A creamy and smoky Mexican street corn-inspired pasta salad, featuring roasted corn, cotija cheese, tangy lime, and a hint of spice for the perfect balance of flavors. This easy side dish is great for BBQs, picnics, or any occasion!


Ingredients

Scale
  • 8 oz small pasta (elbow, ditalini, or shells)
  • 2 cups corn (fresh, frozen, or canned)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled cotija cheese (or feta)

 

  • 1/4 cup diced red onion

Instructions

  • Cook the Pasta

    • Boil pasta according to package instructions until al dente.
    • Drain and rinse with cold water to stop the cooking process.
  • Prepare the Corn

    • If using fresh corn, grill or sauté until slightly charred.
    • If using canned or frozen corn, lightly pan-roast for a smoky flavor.
  • Make the Dressing

    • In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined.
  • Combine Everything

    • Add pasta, charred corn, red onion, and cilantro to the dressing.
    • Toss well to coat everything evenly.

 

  • Garnish & Serve

    • Top with crumbled cotija cheese and an extra sprinkle of chili powder for garnish.
    • Serve chilled or at room temperature.

Notes

  • Make It Spicier: Add cayenne pepper or diced jalapeños for a kick.
  • Dairy-Free Option: Use vegan mayo and cashew-based sour cream.
  • Meal Prep Friendly: Keeps well in the fridge for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish, Salad
  • Method: Tossing
  • Cuisine: Mexican, Fusion