Elote Pasta Salad Recipe
This Easy Elote Pasta Salad is loaded with creamy chili-lime dressing, grilled corn, cotija cheese, and tender pasta. Inspired by Mexican street corn, it's the perfect side dish for BBQs, picnics, and cookouts. Ready in under 30 minutes!
Ingredients
- ½ cupmayonnaise
- ¼ cupsour cream
- 2garlic cloves (minced)
- 1juice from
- ½ teaspoonchili powder
- ½ teaspooncumin
- ½ teaspoonpaprika
- ¼ teaspooncayenne pepper
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 12 ozditalini pasta (or other small pasta like cavatappi, farfalle, or fusilli)
- 16 ozgrilled or roasted corn kernels (from fresh cobs, canned, or frozen)
- ¼ cupchopped fresh cilantro
- ¼ cupfinely diced red onion
- ⅓ cupcrumbled cotija cheese (plus more for topping)
Directions
Cook the pasta:
- 1
Bring a large pot of salted water to a boil. Add the ditalini and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking.
Prepare the corn:
- 1
If using fresh corn on the cob, grill or pan-sear until lightly charred. Use a sharp knife to cut off the kernels. If using canned or frozen corn, heat in a dry skillet with a little olive oil and butter until golden.
Make the dressing:
- 1
In a small bowl, whisk together the mayonnaise, sour cream, garlic, lime juice, chili powder, cumin, paprika, cayenne, salt, and pepper until smooth.
Assemble the salad:
- 1
In a large mixing bowl, combine the cooled pasta, corn, red onion, cilantro, and cotija cheese. Pour the dressing over and toss until evenly coated.
Serve or chill:
- 1
Garnish with extra cotija, lime zest, or a drizzle of olive oil. Serve immediately, or refrigerate for 1–2 hours for even better flavor.