Description
A creamy, tangy, and slightly spicy Elote Pasta Salad that combines the bold flavors of Mexican street corn with tender pasta for a perfect summer side dish.
Ingredients
Units
Scale
- 12 oz rotini or elbow pasta
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional: 1 jalapeño, finely chopped
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking. Set aside.
- In a large bowl, combine mayonnaise, sour cream, lime juice, garlic, and chili powder. Mix until smooth.
- Add the cooked pasta, corn, cotija cheese, cilantro, green onions, and jalapeño (if using) to the dressing. Toss to coat evenly.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Garnish with extra cheese and cilantro if desired before serving.
Notes
- Grilling the corn before adding it enhances the smoky flavor.
- Use Greek yogurt instead of sour cream for a lighter option.
- This salad can be made a day ahead for better flavor.
- Add grilled chicken or shrimp for a protein-packed meal.
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: 2g
- Protein: 8g
- Cholesterol: 25mg