Elote Pasta Salad Recipe: Easy and Delicious Mexican Street Corn Dish
This Elote Pasta Salad combines the flavors of Mexican street corn with pasta for a delightful dish that’s perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta
- 2 cups corn, grilled or roasted
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine corn, mayonnaise, sour cream, chili powder, cumin, cilantro, and lime juice.
- Add the cooked pasta to the bowl and mix until well coated.
- Fold in the cotija cheese and season with salt and pepper.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad is best served cold and can be made a day ahead for convenience.
- Feel free to add diced jalapeños for extra heat.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Elote Pasta Salad, Mexican Street Corn, Summer Salad, Pasta Salad Recipe