Description

Elote Pasta Salad is a flavorful twist on the classic Mexican street corn, combining sweet corn, creamy dressing, and pasta for a perfect summer side dish.

Ingredients

Units Scale

8 oz pasta (elbow, rotini, or penne)
2 cups corn kernels (fresh, canned, or frozen)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and diced
2 tablespoons lime juice
1/2 teaspoon chili powder
Salt and pepper to taste
1 tablespoon olive oil (for cooking corn if fresh)

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Instructions

Cook pasta according to package instructions. Drain and let cool.
If using fresh corn, heat olive oil in a skillet over medium heat. Add corn and cook until slightly charred, about 5-7 minutes. Let cool.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
Add the cooked pasta, corn, cotija cheese, cilantro, and jalapeño to the bowl. Toss until evenly coated with dressing.
Chill in the refrigerator for at least 30 minutes before serving.
Garnish with extra cheese, cilantro, and a sprinkle of chili powder if desired.

Notes

For a spicier version, keep the jalapeño seeds or add hot sauce.
Can be made a day in advance and stored in the fridge.
Substitute Greek yogurt for sour cream for a lighter option.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 8g
Cholesterol: 25mg