Elote Pasta Salad
Elote Pasta Salad is a vibrant twist on the classic Mexican street corn, combining creamy, smoky flavors with tender pasta for a refreshing and flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- Salt and black pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- If using fresh corn, grill or sauté the kernels until lightly charred; if frozen, thaw and pat dry.
- In a large bowl, combine mayonnaise, lime juice, chili powder, minced garlic, salt, and pepper.
- Add the cooled pasta, corn kernels, cotija cheese, cilantro, and jalapeño to the bowl. Toss everything together until well coated.
- Adjust seasoning with more salt, chili powder, or lime juice if needed.
- Chill the salad for at least 30 minutes before serving to let flavors meld.
- Serve cold or at room temperature as a flavorful side dish.
Notes
For a smoky flavor, char the corn on the grill before adding it to the salad. You can also add diced avocado for extra creaminess.
Find it online: https://seasonedrecipe.com/elote-pasta-salad/