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Mexican Style Elote Pasta Salad

A close-up serving of creamy Mexican Style Elote Pasta Salad topped with crumbled white cheese and fresh parsley.
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A creamy, flavorful pasta salad inspired by Mexican street corn, featuring charred corn, cotija cheese, and a lime-cilantro dressing.

Ingredients

Scale
  • 1 pound rotini or small pasta shape
  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/4 cup crumbled cotija cheese, plus more for topping
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop cooking. Set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred in spots, about 5 to 7 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together the mayonnaise, crema or sour cream, cotija cheese, lime juice, chili powder, cumin, salt, and pepper until smooth. This is your dressing.
  4. In a large bowl, combine the cooled pasta, charred corn, red onion, and cilantro.
  5. Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
  6. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  7. Before serving, taste and adjust seasoning if needed. Top with extra crumbled cotija cheese.

Notes

  • If you cannot find cotija cheese, use feta cheese as a substitute for a similar salty flavor.
  • For extra heat, add 1/4 teaspoon of cayenne pepper to the dressing mixture.
  • You can grill the corn on the cob instead of charring it in a skillet for a smokier flavor.

Nutrition

Find it online: https://savorsensations.com/mexican-style-elote-pasta-salad-recipe/