Recipes | Salads | Side Dish | Side Dishes | vegetable
Elote Pasta Salad
Elote Pasta Salad is the perfect twist on a classic. Inspired by Mexican street corn (elote), this easy-to-make Mexican Street Corn Pasta Salad is loaded with fire-roasted corn, tangy lime juice, zesty jalapeños, and plenty of cotija cheese, all tossed in a rich, smoky dressing. It’s the ultimate summer dish for BBQs, potlucks, or weeknight dinners.
Looking for more fresh and flavorful salad ideas? Check out Mediterranean Cucumber Tomato Salad, Carrot Salad, and Spaghetti Salad for a light and refreshing option. You may want to try some Zucchini Pie or zucchini au gratin for a cheesy baked twist. These easy and delicious recipes are perfect for any gathering or weeknight meal!
Ingredients for Elote Pasta Salad
- 1 pound Ditalini pasta
- 2 (14.75-ounce) cans fire-roasted corn, drained (or substitute 3 cups frozen corn, thawed)
- ½ cup diced red onion
- 2 jalapeños, seeded and diced
- ½ cup chopped fresh cilantro, plus more for garnish
- 1 cup crumbled cotija cheese, plus more for garnish
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes (about 4 tablespoons)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Elote Pasta Salad Recipe
- Bring a large pot of salted water to a boil and cook the Ditalini pasta according to the package directions until al dente. Drain the pasta, rinse under cold running water, and set it aside to cool completely.
- While the pasta is cooking, thoroughly drain the fire-roasted corn. If you’re using frozen corn, ensure it is thawed and well-drained.
- Add the cooled pasta, corn, diced red onion, jalapeños, cilantro, and 1 cup of cotija cheese to a large mixing bowl. Stir gently to combine.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper. Mix until the dressing is smooth and creamy.
- Drizzle the dressing over the pasta mixture. Gently toss everything together until all the ingredients are evenly coated.
- Cover the salad bowl and refrigerate for at least 1 hour to combine the flavors.
- Before serving, top with extra crumbled cotija cheese and chopped cilantro for garnish.
- Serve chilled and enjoy!
Tips & Tricks for Mexican Street Corn Pasta Salad
- Cool Pasta Completely: Rinsing the cooked pasta under cold water stops the cooking process and prevents it from getting mushy.
- Use Fresh Corn for Extra Flavor: If time allows, grill fresh corn and cut it off the cob for a smoky, authentic street corn taste.
- Adjust the Heat: For a spicier salad, leave the seeds in the jalapeños or add a pinch of cayenne or hot sauce to the dressing.
- Make Ahead Friendly: This pasta salad tastes even better after chilling. Prep it a day in advance and add garnishes right before serving.
- Swap Ingredients if Needed: No cotija? Try feta or grated parmesan. Greek yogurt also works great in place of sour cream for a lighter version.
- Keep it Creamy: If the salad dries out after chilling, stir in a splash of lime juice or a spoonful of mayo before serving to refresh it.
FAQs
Elote Pasta Salad
Yield:
8
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
lote Pasta Salad is the perfect twist on a classic. Inspired by Mexican street corn (elote), this easy-to-make Mexican Street Corn Pasta Salad is loaded with fire-roasted corn, tangy lime juice, zesty jalapeños, and plenty of cotija cheese, all tossed in a rich, smoky dressing.
Ingredients
- 1 pound Ditalini pasta
- 2 (14.75-ounce) cans fire-roasted corn, drained (or substitute 3 cups frozen corn, thawed)
- ½ cup diced red onion
- 2 jalapeños, seeded and diced
- ½ cup chopped fresh cilantro, plus more for garnish
- 1 cup crumbled cotija cheese, plus more for garnish
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes (about 4 tablespoons)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the Ditalini pasta according to the package directions until al dente. Drain the pasta, rinse under cold running water, and set it aside to cool completely.
- While the pasta is cooking, thoroughly drain the fire-roasted corn. If you’re using frozen corn, ensure it is thawed and well-drained.
- Add the cooled pasta, corn, diced red onion, jalapeños, cilantro, and 1 cup of cotija cheese to a large mixing bowl. Stir gently to combine.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper. Mix until the dressing is smooth and creamy.
- Drizzle the dressing over the pasta mixture. Gently toss everything together until all the ingredients are evenly coated.
- Cover the salad bowl and refrigerate for at least 1 hour to combine the flavors.
- Before serving, top with extra crumbled cotija cheese and chopped cilantro for garnish.
- Serve chilled and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Consider adding diced avocado, cooked and crumbled bacon, or a handful of halved cherry tomatoes for extra flavor.
- If cotija cheese is unavailable, feta cheese or grated Parmesan can be substituted. Greek yogurt can replace sour cream with a lighter option, and light mayo is healthier.
- Fresh grilled corn, cut off the cob, adds a smoky flavor to this dish. If fire-roasted corn isn't available, you can also use regular canned corn.
- For more heat, leave the seeds in the jalapeños or add a pinch of cayenne to the dressing.
- This salad can be prepared up to a day in advance. To keep it fresh and vibrant, add the garnishes just before serving.
- Ditalini is perfect for this recipe, but other short pasta, like elbow macaroni or small shells, can also work well.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 320Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 605mgCarbohydrates: 30gFiber: 2gSugar: 7gProtein: 8g
