Easy Elote Pasta Salad
A creamy, zesty pasta salad inspired by Mexican street corn (elote), made with tender pasta, sweet corn, cotija cheese, and a chili-lime dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 12 oz pasta (rotini, penne, or shells work well)
- 2 cups corn kernels (grilled, roasted, or frozen & thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup fresh cilantro, chopped
- Optional: extra lime wedges for serving
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, zest, chili powder, paprika, cayenne, salt, and pepper.
- Add cooled pasta, corn, cotija cheese, and cilantro. Toss until everything is evenly coated in the dressing.
- Chill in the refrigerator for 30 minutes before serving for best flavor.
- Garnish with extra cheese, cilantro, and lime wedges if desired.
Notes
- For extra flavor, char the corn on a grill or skillet before adding.
- Can be made ahead — just stir and add a squeeze of lime before serving.
- Adjust chili powder and cayenne for your preferred spice level.
Find it online: https://yumfamilyrecipes.com/easy-elote-pasta-salad/
