Description
Creamy, tangy, and inspired by Mexican street corn — this Elote Pasta Salad is the perfect BBQ side with grilled corn, cotija cheese, and a chili-lime dressing.
Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 garlic cloves, minced
- Juice from 1 lime
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 oz ditalini pasta (or similar)
- 16 oz grilled or roasted corn kernels
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ⅓ cup crumbled cotija cheese
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse under cold water.
2. Grill or pan-sear corn until lightly charred. If using canned or frozen corn, toast in a skillet until golden.
3. In a bowl, whisk together mayo, sour cream, garlic, lime juice, and all spices to make the dressing.
4. In a large bowl, mix cooled pasta, corn, onion, cilantro, and cotija. Pour in the dressing and toss well.
5. Garnish with extra cotija or lime zest and serve immediately, or chill for 1–2 hours.
Notes
Swap cotija with feta if needed.
Tastes even better after sitting for a couple of hours in the fridge.
Add grilled chicken or black beans for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Boiled + Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 435
- Sugar: 6g
- Sodium: 573mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0.03g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 21mg