Description

This Easy Elote Pasta Salad is a creamy, tangy twist on Mexican street corn, featuring charred corn, tender pasta, cotija cheese, and a chili-lime dressing. It's perfect for BBQs, cookouts, or as a flavorful side dish for any meal.

Ingredients

12 oz pasta (rotini, penne, or shells)

2 cups corn (grilled, roasted, or frozen and thawed)

1/2 cup mayonnaise

1/2 cup sour cream or Greek yogurt

2 tbsp lime juice (freshly squeezed)

1/2 tsp chili powder

1/4 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp salt (more to taste)

1/4 tsp black pepper

1/2 cup crumbled cotija cheese (or feta)

1/4 cup fresh cilantro, chopped

Optional: 1 jalapeño, finely diced

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
Char the corn in a skillet or on the grill until lightly browned. Let it cool slightly.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.
Add the cooked pasta, charred corn, cotija cheese, chopped cilantro, and jalapeño (if using) to the bowl. Toss until well coated.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

Add grilled chicken or shrimp for a heartier dish.

Use quinoa or cauliflower rice for a gluten-free version.

Sprinkle Tajin before serving for an extra kick.

Green onions can replace cilantro for a different flavor.

Store leftovers in the fridge for up to 3 days; stir in a bit of mayo or lime juice if it dries out.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 3g
Sodium: 480mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 9g
Cholesterol: 25mg