Description
This Elote Pasta Salad recipe captures the essence of Mexican street corn in a delightful pasta form. Creamy, tangy, and flavorful, it’s a perfect side dish for any meal or gathering.
Ingredients
Scale
Pasta:
- 8 ounces elbow macaroni or small pasta shape
Sauce:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Additional Ingredients:
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Lime wedges for serving
Instructions
- Cook the Pasta: Boil pasta until al dente, then rinse and set aside.
- Prepare Corn: Grill or roast fresh corn and cut kernels off the cob.
- Make Sauce: Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine: Toss pasta, corn, cotija cheese, and cilantro in the sauce until coated.
- Chill: Refrigerate for at least 30 minutes to enhance flavors.
- Serve: Enjoy cold or at room temperature with lime wedges.
Notes
- For extra flavor, roast the corn in butter and sprinkle with Tajín before adding to the salad.
- You can substitute cotija cheese with feta if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (with optional grilling)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
