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Elote Pasta Salad

A vibrant and delicious pasta salad combining comforting pasta with the flavors of Mexican street corn, perfect for summer gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

Pasta and Core Ingredients
  • 16 oz box pasta Use your choice of pasta, like rotini or penne, for more texture.
  • 4 cups corn Fresh or frozen corn works beautifully; it adds a sweet, juicy crunch.
  • 2-3 cloves garlic Aromatic and pungent, they elevate the flavor profile.
  • 1 jalapeño Adjust based on your spice preference; adds mild heat.
  • 1 bunch cilantro Brings a refreshing contrast to the dish.
  • ½ cup red onion Adds sweet and slightly crisp flavor.
  • 1 cup cojita cheese Crumbly cheese adds creaminess and a salty kick.
Dressing Ingredients
  • 1 cup sour cream Makes the dressing luscious.
  • 1 cup mayo Adds a rich base to the dressing.
  • 2 limes juiced Brightens the entire dish.
  • 2 tablespoons chili powder Provides warmth and depth of flavor.
  • 2 tablespoons cumin Earthy tones that complement the spices.
  • 1 tablespoon tajin or elote seasoning Adds extra depth and authenticity.
  • 2 tablespoons garlic powder Enhances garlic flavor without overpowering.

Method
 

Cooking
  1. Start by bringing a large pot of water to a boil over medium heat. Add your pasta and cook according to package directions until al dente.
  2. Once cooked, drain the pasta and immediately run cold water over it to stop the cooking process. Set aside to cool completely.
  3. In a medium to large frying pan, add a dash of olive oil (or butter) and roast your corn over medium-high heat, stirring frequently until lightly browned, about 5 minutes.
  4. Transfer the roasted corn into a bowl and place it in the freezer for a few minutes to cool quickly.
  5. While the corn cools, dice your red onion, seed and dice your jalapeño, and roughly chop your fresh cilantro.
  6. In a large bowl, mix your cooled pasta, red onion, jalapeño, cilantro, cojita cheese, and roasted corn.
Dressing Preparation
  1. In another bowl, prepare your dressing by combining sour cream, mayo, lime juice, chili powder, cumin, and garlic powder. Add salt and pepper to taste.
  2. Pour the dressing over the pasta mixture, tossing gently to combine all ingredients thoroughly.
  3. Top with additional cilantro and cojita cheese for presentation before serving.
Serving
  1. Serve immediately or let it chill in the fridge to allow flavors to meld.

Notes

Always taste the dressing before mixing it into the pasta salad. Adjust lime juice, salt, or spice levels according to your preference. This salad can be made a day in advance, but be cautious with ingredients like cilantro that may wilt over time.