why make this recipe
Corn Elote Pasta Salad is bright, creamy, and easy to make. It mixes sweet corn, tangy lime, and salty cotija for a dish many people enjoy. It works for picnics, weeknight meals, and potlucks.
introduction
This salad uses cooked pasta, charred corn, a creamy elote-style dressing, and fresh herbs. It comes together fast and tastes fresh the next day. If you like pasta with bold flavors, try a creamy twist like the chicken spinach alfredo rotini pasta for a different meal idea.
how to make Corn Elote Pasta Salad
Cook the pasta until it is al dente. Char the corn in a hot skillet with spices. Make the dressing by mixing mayonnaise, sour cream, lime, and garlic. Toss the cooled pasta with charred corn, onion, and tomatoes. Add the dressing, then fold in cotija and cilantro. Chill the salad so the flavors blend.
Ingredients :
- 12 ounces rotini or bowtie pasta
- 3 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ small red onion, finely diced
- ½ cup cherry tomatoes, halved (optional)
- ½ cup crumbled cotija cheese (or feta as substitute)
- ¼ cup fresh cilantro, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 clove garlic, finely minced
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt
Directions :
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse under cool water. Set aside.
- In a skillet, heat olive oil and char the corn with salt, pepper, smoked paprika, and chili powder. Cook for 5–7 minutes until the corn is lightly charred. Let it cool.
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, minced garlic, chili powder, cayenne (if using), and salt until smooth and creamy.
- In a large bowl, combine the cooled pasta, charred corn, diced red onion, and cherry tomatoes.
- Pour the creamy elote dressing over the pasta mixture and toss until everything is coated evenly.
- Gently fold in the crumbled cotija cheese and chopped cilantro.
- Cover and refrigerate for at least 30 minutes to let the flavors blend.
- Before serving, sprinkle extra cotija, a pinch of chili powder, and a squeeze of fresh lime on top.
how to serve Corn Elote Pasta Salad
Serve chilled or at room temperature. Add extra lime wedges and more cotija on the side. It pairs well with grilled chicken, tacos, or a simple green salad.
how to store Corn Elote Pasta Salad
Keep in an airtight container in the fridge for up to 3 days. Stir before serving. Avoid freezing because the mayonnaise and cheese will change texture.
tips to make Corn Elote Pasta Salad
- Cook pasta just until al dente so it holds up after chilling.
- Cool the pasta before adding dressing to avoid sogginess.
- Char the corn well for a smoky flavor. Use frozen corn if fresh is not available.
- Taste the dressing and adjust lime, salt, or chili to your liking.
- Add cotija last to keep some texture and salt in the salad.
variation (if any)
- Make it spicy: add more cayenne or chopped jalapeño.
- Add protein: mix in shredded chicken, black beans, or grilled shrimp.
- Swap cheese: use feta if you do not have cotija.
- Make it lighter: use Greek yogurt instead of sour cream and half the mayo.
FAQs
Q: Can I make this salad ahead of time?
A: Yes. Make it a few hours or the night before. Chill for at least 30 minutes so flavors blend.
Q: Can I use canned corn?
A: Yes. Drain and pat dry, then char quickly in the skillet for best flavor.
Q: How do I keep the pasta from getting soggy?
A: Rinse the pasta under cold water after draining and toss lightly with a little oil if you will store it before mixing.
Q: Is there a dairy-free option?
A: Use dairy-free mayo and a non-dairy yogurt in place of sour cream, and skip the cotija or use a dairy-free cheese.
Q: Can I add more vegetables?
A: Yes. Bell peppers, cucumber, or black beans work well with this salad.
Corn Elote Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A bright and creamy pasta salad featuring sweet corn, tangy lime, and salty cotija cheese, perfect for picnics and potlucks.
Ingredients
- 12 ounces rotini or bowtie pasta
- 3 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ small red onion, finely diced
- ½ cup cherry tomatoes, halved (optional)
- ½ cup crumbled cotija cheese (or feta as substitute)
- ¼ cup fresh cilantro, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 clove garlic, finely minced
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse under cool water. Set aside.
- In a skillet, heat olive oil and char the corn with salt, pepper, smoked paprika, and chili powder. Cook for 5–7 minutes until the corn is lightly charred. Let it cool.
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, minced garlic, chili powder, cayenne (if using), and salt until smooth and creamy.
- In a large bowl, combine the cooled pasta, charred corn, diced red onion, and cherry tomatoes.
- Pour the creamy elote dressing over the pasta mixture and toss until everything is coated evenly.
- Gently fold in the crumbled cotija cheese and chopped cilantro.
- Cover and refrigerate for at least 30 minutes to let the flavors blend.
- Before serving, sprinkle extra cotija, a pinch of chili powder, and a squeeze of fresh lime on top.
Notes
For best flavor, let the salad chill for at least 30 minutes before serving. Adjust seasoning to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
