Creamy Elote Pasta Salad
This Creamy Elote Pasta Salad brings the vibrant flavors of Mexican street corn to your summer gatherings. Perfect as a BBQ side dish or a refreshing summer meal.
Equipment
- 1 large pot for cooking pasta
- 1 grill or griddle for corn
- 1 large mixing bowl
Ingredients
Pasta Salad
- 12 oz rotini pasta
- 4 ears of corn husked
- 1 cup cotija cheese crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1 tsp chili powder
- 1/4 cup cilantro chopped
- Salt and pepper to taste
Optional Add-ins
- 1 avocado diced
- 1/2 cup red onion finely chopped
- 1 jalapeño seeded and diced
- 1/2 cup cherry tomatoes halved
Instructions
Preparation
- Boil a large pot of salted water. Add the rotini pasta and cook until al dente. Drain and rinse under cold water.
- Grill the corn on a hot grill or griddle for about 10 minutes, turning occasionally. Once cooked, let cool slightly and cut the kernels off the cob.
- In a large mixing bowl, combine cooked pasta, corn, cotija cheese, mayonnaise, sour cream, lime juice, and chili powder. Stir until well combined.
- Gently fold in the chopped cilantro and any optional add-ins you prefer. Season with salt and pepper to taste.
- Transfer to a serving dish and garnish with extra cheese and cilantro if desired.
Serving
- Serve immediately or refrigerate for an hour to let the flavors meld. Enjoy as a side dish at your next gathering.
Storage
- Store in an airtight container in the refrigerator for up to three days. Stir before serving and add lime juice to refresh flavors.
Notes
Pro Tips: Use fresh corn for the best flavor. Ingredient Substitutions: Feta can replace cotija cheese. How to Serve: Serve cold or at room temperature. Storage & Freshness: Keep in the fridge for up to three days. Make-Ahead Tips: Prepare a day in advance for more intense flavors.