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Elote Pasta Salad Recipe (Mexican Street Corn Pasta Salad)

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A creamy, zesty Mexican street corn pasta salad loaded with sweet corn, jalapeño, cotija cheese, lime, and Tajín. It is a flavorful side dish with just the right balance of smoky, tangy, and spicy flavors.

Ingredients

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons Tajín seasoning
  • 1 teaspoon fresh lime zest
  • 8 ounces ditalini pasta, cooked according to the package directions and drained, or any small pasta shape you like
  • 4 large ears corn on the cob, cooked, cooled, and cut off the cob
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, crushed
  • 2 jalapeño peppers, de-seeded and minced
  • 1/2 medium red onion, diced
  • 6 ounces crumbled cotija cheese, divided into 2/3 and 1/3 portions
  • 3 scallions, green and white parts thinly sliced and divided in half
  • 1/4 cup fresh cilantro leaves, for garnish
  • 1 jalapeño pepper, thinly sliced, for garnish
  • 1 lime, cut into 6 wedges, for serving

Instructions

  1. Make the creamy dressing by whisking the mayo, sour cream, lime juice, Tajín seasoning, and lime zest together in a medium bowl. Cover and refrigerate while preparing the salad.
  2. Cook the pasta according to the package directions. Drain and set aside to cool.
  3. Cook the corn using your preferred method, let it cool, and cut the kernels off the cobs.
  4. Melt the butter in a small skillet over medium heat. Add the crushed garlic and minced jalapeños and cook for 1 minute, stirring constantly. Remove from the heat and let cool for a few minutes.
  5. Add the cooled pasta, corn, garlic-jalapeño butter, red onion, 2/3 of the cotija cheese, half of the sliced scallions, and creamy dressing to a large bowl. Gently toss until evenly combined.
  6. Transfer the salad to a serving platter. Top with the remaining cotija cheese, remaining scallions, cilantro leaves, and sliced jalapeño.
  7. Serve with lime wedges on the side for squeezing over individual portions.

Notes

  • If the pasta sticks together while cooling, run it under cold water for a few seconds and drain well.
  • Reduce the minced jalapeño to 1 pepper for a milder salad.
  • For the best flavor, chill the assembled salad for about 2 hours before garnishing and serving.
  • The corn can be boiled, grilled, roasted, or cooked using your preferred method before removing the kernels from the cob.
  • If Tajín is unavailable, use a similar chili-lime seasoning or a mixture of mild chili powder, lime zest, and a small pinch of salt.

Nutrition

Find it online: https://yumfamilyrecipes.com/elote-pasta-salad-recipe-mexican-street-corn-pasta-salad/