Elotes Pasta Salad Recipe (Mexican Street Corn Inspired)
Equipment
- Large pot
- Colander
- Cast-iron skillet or nonstick skillet
- Large bowl
- Small bowl
- Sharp knife
- cutting board
- measuring cups
- measuring spoons
- Mixing spoon or spatula
Ingredients
Base Ingredients:
- 1 lb pasta
- 4 cups corn kernels fresh or frozen
- 2 tablespoons melted butter
- 2 teaspoons Tajín seasoning
- 1/2 cup cotija cheese crumbled
- 1/2 cup queso fresco crumbled
- 1/2 cup chopped cilantro
- 1/4 cup red onion finely diced
- 1 jalapeño finely diced (seeds removed for less heat)
Dressing:
- 3/4 cup mayonnaise or a mix of mayo & sour cream/Greek yogurt
- Juice of 2 limes
- Zest of 1 lime
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Optional Add-ins for Texture & Flavor:
- Crispy tortilla strips or crushed chips
- Avocado diced (add right before serving)
- Pickled red onions
Instructions
- Cook the pasta al dente according to package instructions. Drain and rinse under cold water to stop cooking.
- Roast the corn:
- Toss the corn with melted butter and Tajín, then roast it in a hot skillet or on a baking sheet under the broiler until charred and golden brown. Let cool slightly.
- Mix the salad:
- In a large bowl, combine the pasta, roasted corn, cotija, queso fresco, cilantro, red onion, jalapeño,
- Make the dressing:
- Whisk together mayo, lime juice,lime zest, hot sauce, honey, chili powder, smoked paprika, salt, and pepper, and garlic powder until smooth.
- Combine & chill:
- Toss the pasta mixture with the dressing until well-coated. Refrigerate for 20-30 minutes to let the flavors meld. For best results, chill for 2 hours.
- Final touches:
- Before serving, taste and adjust the seasoning.
- Garnish with extra cotija, a sprinkle of Tajín, a squeeze of lime, and any crunchy add-ins.
Notes
- Save some pasta water! If the salad feels too thick after chilling, a splash of pasta water will loosen it up.
- Let it sit! The flavors get even better after a little time in the fridge, making this one of the best pasta salads for meal prep.
- Chop everything small – A sharp knife helps get an even dice on the jalapeño pepper and red onion, ensuring every bite has the perfect balance.
- Don’t skimp on the lime juice – The acidity balances the richness of the creamy dressing and enhances the delicious flavors of the cheese.
Nutrition Facts
Calories: 488kcalCarbohydrates: 56gProtein: 12gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 30mgSodium: 686mgPotassium: 279mgFiber: 4gSugar: 6gVitamin A: 408IUVitamin C: 2mgCalcium: 110mgIron: 1mg
Tried this recipe?Let us know how it was!