Elote Pasta Salad
This Elote Pasta Salad is creamy, tangy, and packed with flavor—think classic Mexican street corn turned into the ultimate summer side dish. It’s loaded with sweet corn, cotija, lime, and chili, making it perfect for cookouts, potlucks, or easy lunches all week!
Ingredients
- 1 lb dried, small pasta of choice
- 2 tbsp butter
- 2 15 oz cans of corn kernels
- 1/2 of a small shallot or 2 green onions, finely minced
- 1/2 cup mayo
- 1/2 cup greek yogurt
- 1/4 cup extra virgin olive oil
- Zest and juice of 4 limes
- 1/2 cup cotija cheese, plus more for topping
- 1/2 bunch of cilantro, finely chopped (plus more for topping)
- 1/2 tsp chili powder, plus more for topping
- Salt and black pepper, to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and transfer to a large bowl. Toss with 1 tablespoon of olive oil to keep it from sticking while it cools.
- In a skillet over medium-high heat, melt the butter and add the corn. Cook for 8–10 minutes, stirring occasionally, until the corn is bright yellow and lightly browned. Set aside to cool.
- Once the pasta and corn are cooled to room temperature, add the corn to the bowl of pasta along with the mayo, Greek yogurt, remaining olive oil, lime zest and juice, cotija cheese, cilantro, chili powder, and minced shallot or green onion.
- Toss everything together until well combined. Taste and season with salt and pepper as needed.
- Top with extra cotija, cilantro, and a dusting of chili powder before serving. Enjoy cold or at room temp!
Notes
- You can use grilled fresh corn instead of canned for more depth.
- Chill before serving for even better flavor and texture.
- Add jalapeño or hot sauce for a spicy kick.
- Keeps well in the fridge for 3–4 days.
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