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Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.

If using fresh or frozen corn, you can lightly char it for extra flavor. Heat a large skillet over medium-high heat (or use a grill). Add the corn kernels and cook, stirring occasionally, until lightly browned and slightly tender, about 5-7 minutes. If using canned corn, simply drain and rinse.

While the pasta cools and corn cooks, prepare the creamy elote dressing. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.

In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, minced jalapeño (if using), crumbled cotija cheese, and chopped fresh cilantro.

Pour the creamy elote dressing over the pasta mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate the Elote Pasta Salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 2 hours or longer. Stir again before serving.


Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.

If using fresh or frozen corn, you can lightly char it for extra flavor. Heat a large skillet over medium-high heat (or use a grill). Add the corn kernels and cook, stirring occasionally, until lightly browned and slightly tender, about 5-7 minutes. If using canned corn, simply drain and rinse.

While the pasta cools and corn cooks, prepare the creamy elote dressing. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.

In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, minced jalapeño (if using), crumbled cotija cheese, and chopped fresh cilantro.

Pour the creamy elote dressing over the pasta mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate the Elote Pasta Salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 2 hours or longer. Stir again before serving.
