Description
This elote pasta salad blends charred corn, creamy dressing, and bold spices with tender pasta. A Mexican-inspired side dish perfect for summer gatherings.
Ingredients
12 oz (340 g) rotini or shell pasta
2 cups fresh or frozen corn kernels
1/2 cup mayonnaise (or plant-based mayo)
1/2 cup sour cream (or Greek yogurt)
1/4 cup crema or extra sour cream
1/4 cup fresh cilantro, chopped
2 tbsp lime juice (about 1 lime)
1 tsp lime zest
1/2 tsp chili powder (plus extra for garnish)
1/4 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper, to taste
1/2 cup cotija cheese, crumbled (optional)
1 jalapeño, seeded and diced (optional)
Instructions
Cook pasta in salted boiling water until al dente. Drain and rinse with cold water.
Sauté corn in a skillet over medium heat until lightly charred, about 5–7 minutes. Let cool.
In a large bowl, whisk together mayo, sour cream, crema, lime juice and zest, chili powder, paprika, cumin, salt, and pepper.
Add pasta and corn to the dressing and toss to coat.
Fold in cilantro, cotija cheese, and jalapeño (if using).
Chill for at least 30 minutes before serving.
Garnish with more cotija and chili powder if desired.
Notes
Char the corn for maximum flavor—grilled corn works great.
Add black beans or grilled shrimp for extra protein.
Adjust spice level with jalapeño and chili powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Side Dish
- Method: Boiling / Sautéing
- Cuisine: Mexican-Inspired
