Elote Pasta Salad
Try this Elote Pasta Salad recipe—creamy, zesty, and loaded with Mexican street corn flavors. Perfect for summer BBQs, potlucks, and easy weeknight meals.
Ingredients
- 3 cups cooked pasta
- 2 cups grilled corn (fresh or frozen)
- ½ cup cotija cheese
- ½ cup mayonnaise
- ¼ cup sour cream, or Greek yogurt
- 1 jalapeno, diced (optional)
- 12 cup chopped red onions
- 1 lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 cup chopped cilantro
- Salt and pepper as desired
Instructions
- Cook pasta and drain it. Allow to cool.
- Char the corn and cut kernels off of the cob.
- A bowl is used to mix together the ingredients for dressing.
- Mix in corn, pasta onions, jalapeno cheese and cilantro.
- Cool for at least 30 minutes. Serve with additional cheese and lime wedges on top.
Video
Notes
Make-Ahead and Storage Tips
Are you planning an event? This recipe is a great prepare ahead. Mexican Pasta Salad recipe using corn:- Make it 24 hours prior to The flavors will intensify beautifully.
- Store in an, airtight container that is kept in the fridge for 3-4 days.
- Mix it up prior to serving, adding mayonnaise or lime if it's dry.
- Not suitable for freezing, but great for quick-term preparation.