Elote Pasta Salad
Discover how to make the perfect elote pasta salad with bold Mexican flavors, creamy textures, and simple steps.
Equipment
- Large Pot
- Mixing Bowl
- Skillet
Ingredients
Base Ingredients
- 8 oz pasta cavatappi, rotini, or ditalini
- 2 cups corn kernels fresh, frozen, or canned
- ½ cup cotija cheese crumbled
- ¼ cup red onion diced
- ¼ cup cilantro chopped
- 1 tbsp jalapeño finely diced (optional)
Dressing
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice freshly squeezed
- 1 tsp chili powder
- ½ tsp garlic powder
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside to cool.
- In a dry skillet over medium-high heat, char the corn for 3-5 minutes until slightly blackened. Remove from heat.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper until smooth.
- In a large bowl, combine cooked pasta, charred corn, cotija cheese, red onion, cilantro, and jalapeño (if using). Pour dressing over the mixture and toss to coat evenly.
- Garnish with extra cotija cheese, chili powder, and lime wedges. Serve chilled or at room temperature.
Notes
✅ For a spicy kick, add extra jalapeños or a dash of hot sauce.
✅ Use Greek yogurt instead of sour cream for a healthier alternative.
✅ Store in the refrigerator for up to 3 days for the best flavor.
✅ Use Greek yogurt instead of sour cream for a healthier alternative.
✅ Store in the refrigerator for up to 3 days for the best flavor.