Elote Pasta Salad

Street corn pasta salad in a serving bowl.

Course: Salad, Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 340kcal

Author: Deanna

The flavors of Mexican street corn in a delicious pasta salad. This elote pasta salad has all the components of traditional Mexican street corn mixed with tender pasta for the perfect summer side dish.

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Ingredients

8 oz uncooked pasta rotini, fusilli, bow-tie, etc
3 cups corn kernels frozen
2 tbsp butter
1-2 jalapenos seeded and diced
1 cup chopped cilantro
1 cup crumbled cotija cheese

Dressing Ingredients

1/2 cup mayonnaise
1/3 cup sour cream
3 tbsp lime juice
1/2 tsp garlic powder
1/2 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder

Optional Ingredients

tajin seasoning
diced avocado
diced tomato
sliced green onion

Instructions

In a large pot, cook the pasta according to package directions, then drain and rinse in cold water.
Melt the butter over medium-high heat in a large skillet, then add the corn. Cook for 5-7 minutes until the corn is slightly browned.
Add the cooked pasta, corn, diced jalapeno, chopped cilantro, and crumbled cheese to a large bowl and any optional ingredients.
In a small bowl, mix the dressing ingredients, then add to the salad.
Mix all ingredients, then move the salad to a serving bowl.
Garnish with extra cheese, chopped cilantro, and tajin seasoning, if desired.

Notes

This salad is best when consumed within a few hours of preparation.
Leftovers will keep for about three days in the refrigerator. However, the salad does absorb the dressing in the fridge, so if you plan on making enough for leftovers, you may want to double up on the dressing and keep half in the refrigerator. Before serving, toss the leftovers in some extra dressing to make the salad creamy again.

Nutrition