Elote Pasta Salad
Elote Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces small pasta, such as elbow macaroni, shells, or rotini
- 2 cups corn kernels, fresh, frozen (thawed), or canned (drained and rinsed)
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
For the Creamy Elote Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream, or Mexican crema
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
Pour the creamy elote dressing over the pasta mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 6
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.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Elote Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces small pasta, such as elbow macaroni, shells, or rotini
- 2 cups corn kernels, fresh, frozen (thawed), or canned (drained and rinsed)
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
For the Creamy Elote Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream, or Mexican crema
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
Pour the creamy elote dressing over the pasta mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 2 min - 6
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.
⏱️ 30 min