Description
Elote Pasta Salad is a vibrant and creamy dish combining fire-roasted corn, Ditalini pasta, jalapeños, fresh cilantro, and cotija cheese tossed in a zesty lime and chili-spiced dressing. Perfect as a refreshing side or light main dish, this Mexican-inspired salad brings together smoky, tangy, and mildly spicy flavors in just 30 minutes.
Ingredients
Salad Ingredients
- 1 pound Ditalini pasta
- 2 (14.75-ounce) cans fire-roasted corn, drained (or 3 cups frozen corn, thawed)
- ½ cup diced red onion
- 2 jalapeños, seeded and diced
- ½ cup chopped fresh cilantro, plus more for garnish
- 1 cup crumbled cotija cheese, plus more for garnish
Dressing Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes (about 4 tablespoons)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the Ditalini pasta and cook according to package directions until al dente. Drain and rinse under cold running water to stop cooking and cool the pasta completely.
- Prepare the corn: While the pasta cooks, drain the fire-roasted corn well. If using frozen corn, ensure it is thawed and drained thoroughly.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, drained corn, diced red onion, chopped jalapeños, chopped cilantro, and 1 cup of crumbled cotija cheese. Stir gently to mix evenly.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, ground cumin, salt, and black pepper until smooth and creamy.
- Toss salad with dressing: Pour the dressing over the pasta mixture and gently toss until all ingredients are evenly coated with the dressing.
- Chill and meld flavors: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
- Garnish and serve: Before serving, sprinkle extra crumbled cotija cheese and additional chopped cilantro on top for garnish.
- Enjoy chilled: Serve the Elote Pasta Salad cold as a refreshing side or a light meal.
Notes
- Use fire-roasted corn for a smoky flavor that complements the dressing perfectly.
- Adjust jalapeño quantity based on spice preference or substitute with milder peppers.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- This salad can be made a day ahead to deepen the flavors.
- Keep the pasta well drained and cooled to prevent a mushy salad.
- Serve chilled for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican-inspired
