Elote Pasta Salad
A vibrant blend of flavors inspired by Mexican street corn, this Elote Pasta Salad is perfect for summer gatherings, potlucks, or a quick weeknight meal.
Ingredients
Main Ingredients
- 8 oz pasta Your choice of pasta
- 2 cups corn (fresh, frozen, or canned) Use grilled fresh corn for best flavor
- 1 cup cotija cheese, crumbled Feta or goat cheese can be used as substitutes
- 1 tsp chili powder Adjust for spice preference
- 1 lime juiced Freshly squeezed for best flavor
- 1/4 cup mayonnaise Can use vegan mayonnaise for a vegan option
- to taste n/a Salt and pepper Adjust according to preference
- n/a n/a Fresh cilantro for garnish Optional, for added flavor and color
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool.
- If using fresh corn, grill the cobs until charred, about 10 minutes, then let cool and slice the kernels off the cob. For frozen corn, simply thaw it; for canned corn, drain and rinse.
- In a large mixing bowl, whisk together the lime juice and mayonnaise until well combined. Add the chili powder, and season with salt and pepper to taste.
Combining
- Once the pasta has cooled, add it to the bowl with the dressing, along with the corn and cotija cheese. Toss gently to ensure even distribution.
Serving
- Garnish with fresh cilantro and serve immediately, or let the salad chill in the refrigerator for at least 30 minutes for the best flavor.
Notes
For variations, add diced bell peppers, onions, or avocado. Make sure to adjust flavors and spiciness according to your taste.