Description
This Elote Pasta Salad recipe puts a vibrant twist on the classic Mexican street food favorite, elote, by combining pasta with corn, cotija cheese, and a zesty lime-chili dressing. It’s a perfect side dish for summer gatherings or as a standalone meal.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as rotini or penne)
Salad:
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cayenne (if using), salt, and pepper.
- Combine Ingredients: Add the cooled pasta, corn, cotija cheese, cilantro, and green onions to the bowl. Toss everything together until evenly coated with the dressing.
- Adjust and Chill: Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Notes
- For extra flavor, grill the corn before adding it to the salad.
- You can substitute Greek yogurt for the sour cream or use all mayo for a richer taste.
- Add diced jalapeño for extra heat or avocado for creaminess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
