Description
Elote Pasta Salad is a creamy, zesty twist on Mexican street corn, combining roasted corn, pasta, cotija cheese, and a tangy chili-lime dressing.
Ingredients
Units
Scale
- 12 oz rotini or elbow pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup chopped red onion
- 1 jalapeño, seeded and finely chopped
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil (if roasting corn)
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water, then set aside.
- If using fresh or frozen corn, sauté in olive oil over medium-high heat until lightly charred. Let it cool.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Add the cooked pasta, roasted corn, red onion, jalapeño, cilantro, and cotija cheese to the dressing and mix well.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Garnish with additional cotija, chili powder, and cilantro if desired.
Notes
- Use grilled corn on the cob for extra smoky flavor.
- For a lighter version, use Greek yogurt instead of sour cream or mayo.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg