Elote Pasta Salad
Love Mexican street corn? Try this creamy, cheesy, and spicy Elote Pasta Salad! Perfect for BBQs, potlucks, and easy weeknight dinners.
Equipment
- Large Pot
- Grill or Oven
- Mixing Bowl
Ingredients
Main Ingredients
- 12 oz elbow pasta or any short pasta
- 3 ears fresh corn or 2 cups frozen, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- salt & pepper to taste
- 1/2 cup cotija cheese or feta, crumbled
- 1/4 cup fresh cilantro chopped
- 1 jalapeño optional, diced for extra heat
Instructions
- Cook the pasta in salted water until al dente. Drain and rinse under cold water. Toss with olive oil to prevent sticking.
- Grill or roast the corn until lightly charred. Let cool and cut kernels off the cob.
- In a bowl, whisk together mayo, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- In a large mixing bowl, combine pasta, corn, and dressing. Add cheese, cilantro, and jalapeño. Mix well.
- Chill for 15-30 minutes before serving. Garnish with extra cheese, lime juice, or hot sauce if desired.
Notes
To adjust spice level, tweak the amount of jalapeño or chili powder. For a protein boost, add grilled chicken or shrimp. Vegan versions can use dairy-free mayo and cheese.