Elote Pasta Salad
If you’ve ever enjoyed the smoky, tangy flavors of Mexican street corn (elote), this dish is a creamy, zesty fusion combining elote’s vibrant essence with the comfort of pasta. Perfect for barbecues, potlucks, or weekday meals, it’s bold, flavorful, and easy to prepare.
Equipment
- 1 Large pot For cooking pasta
- 1 Grill or grill pan To char the corn
- 1 Large mixing bowl For combining ingredients
- 1 Knife To cut ingredients
- 1 Whisk For preparing the dessing
Ingredients
- 12 oz Pasta
- 4 ears Fresh corn
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- 2 tbsp Lime juice
- 1/2 cup Cotija cheese
- 1 tsp Chili powder
- 1/4 cup of cilantro
- 1 clove Garlic
- Salt and pepper
- 1 optional Jalapeño
- 1 optional Avocado
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente (about 8–10 minutes).
- Drain and rinse under cold water to cool and prevent overcooking.
- Prepare the Corn
- Grill the corn on an outdoor grill or stovetop grill pan for 3–5 minutes per side until lightly charred.
- Let it cool, then carefully slice kernels off the cob using a knife.
- Make the Dressing
- In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, minced garlic, salt, and pepper.
- Adjust seasonings to taste.
- Combine Ingredients
- In a large mixing bowl, toss the cooked pasta, grilled corn, Cotija cheese, and chopped cilantro.
- Drizzle the dressing over the mixture and toss until evenly coated.
- Optional Add-Ins
- For extra flavor, add diced jalapeños for heat or avocado for creaminess.
- Chill and Serve
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
- Garnish with additional Cotija cheese, chili powder, and lime wedges if desired.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Refresh with lime juice and dressing before serving again.
- Pro Tip: Grilled shrimp, shredded chicken, or black beans can be added to make this a complete meal.