Elote Pasta Salad
This elote pasta salad takes everything you love about that street food classic and transforms it into a hearty, creamy, slightly spicy dish that’s perfect for cookouts, potlucks, or honestly, just dinner on a Tuesday night.
Equipment
- Large pot
- Colander
- Grill or Skillet
- Large mixing bowl
- Sharp Knife
- Measuring spoons
- Cheese grater (optional)
Ingredients
For the Salad:
- 12 oz 340g pasta (penne or rotini works best)
- 2 cups corn kernels fresh, frozen, or grilled
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1/2 cup cotija cheese crumbled (or feta as a substitute)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice about 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Add-Ins:
- 1/2 cup crumbled bacon or grilled chicken for extra protein
- 1 small jalapeño diced (for a spicy kick)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. This will help the pasta cook evenly and prevent it from sticking together.
- Add the pasta to the boiling water and cook according to the package directions until al dente. Usually, this is about 8–10 minutes.
- Drain the pasta using a colander and rinse it under cold water to stop the cooking process. This also helps the pasta stay firm in the salad.
- Pro Tip: If you’re making this in advance, toss the drained pasta with a little olive oil to keep it from sticking together while it cools.
Step 2: Grill or Char the Corn
- Preheat your grill or grill pan to medium-high heat. If you're using a grill pan, lightly grease it with a bit of oil.
- Place the corn directly on the grill (or in the pan) and cook for 5–7 minutes, turning occasionally, until it’s charred on all sides.
- Remove the corn from the heat and let it cool slightly. Once cool enough to handle, use a sharp knife to carefully cut the kernels off the cob.
- Pro Tip: If you’re using frozen corn, sauté it in a skillet with a little oil until it’s browned and crispy, mimicking that grilled flavor.
Step 3: Mix the Salad Dressing
- In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, salt, and pepper.
- Whisk everything together until the dressing is smooth and creamy. Adjust the seasoning by adding more lime juice or chili powder if needed.
- Pro Tip: Taste the dressing before mixing it with the pasta. The dressing should have a nice balance of creamy, tangy, and slightly spicy flavors—add more lime juice if it feels too heavy.
Step 4: Combine the Pasta and Corn
- Add the cooled pasta to the bowl with the dressing. Toss it gently until the pasta is well coated.
- Stir in the grilled corn, red onion, and cilantro. Mix everything together until evenly distributed.
Step 5: Add the Cheese and Optional Extras
- Sprinkle the cotija cheese over the pasta salad and gently fold it in to distribute it without breaking it up too much.
- If you’re adding protein (like grilled chicken or bacon) or extra heat (like diced jalapeños), fold those in now.
Step 6: Chill or Serve
- For the best flavor, cover the salad and let it chill in the fridge for at least 30 minutes. This allows the flavors to meld together.
- Serve chilled or at room temperature, and garnish with additional cilantro or lime wedges, if desired.
Notes
Nutritional Value (Per Serving)
- Calories: ~350–400 kcal
- Protein: 8–10g
- Carbohydrates: 35–40g
- Fat: 20–25g
- Fiber: 2–3g
- Sugar: 3–5g
- Sodium: 300–400mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.