Description
If you love Mexican street corn (elotes) and pasta, then this Elote Pasta Salad is a must-try!
Ingredients
For the Pasta Salad:
- 12 ounces pasta (rotini, penne, or shells)
- 2 cups corn kernels (fresh, canned, or frozen)
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- ½ cup cotija cheese, crumbled (or feta cheese)
For the Dressing:
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt & black pepper to taste
Optional Additions:
- 1 cup grilled chicken or shrimp (for added protein)
- 1 cup black beans (for a fiber boost)
- ½ teaspoon cayenne pepper (for extra heat)
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the corn: If using fresh corn, grill or roast it on an open flame until slightly charred, then cut off the kernels. If using canned corn, drain and rinse well. If using frozen corn, thaw and pat dry before using.
3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper.
4. In a large bowl, combine the pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese. Pour the dressing over the salad and toss until everything is well coated.
5. Let the pasta salad chill in the fridge for 15–30 minutes before serving to allow the flavors to meld. Garnish with extra cotija cheese, cilantro, and a squeeze of lime before serving.
Notes
✔️ Use Fresh Lime Juice – It enhances the bright, tangy flavor.
✔️ Don’t Overcook the Pasta – Al dente pasta holds up better in the dressing.
✔️ Let It Chill Before Serving – This allows the flavors to blend beautifully.