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Creamy Elote Pasta Salad Recipe Easy Fresh Mexican Twist

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A creamy, tangy pasta salad with smoky charred corn and a fresh Mexican twist, perfect for summer gatherings and easy weeknight meals.

Ingredients

Scale
  • 12 oz (340 g) rotini or fusilli pasta (use gluten-free pasta if needed)
  • 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed and drained
  • 1 tbsp olive oil (optional, for grilling corn or tossing pasta)
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream (or Greek yogurt for lighter version)
  • Juice of 2 medium limes (freshly squeezed)
  • 1/4 cup finely chopped cilantro (optional)
  • 1/2 cup crumbled cotija cheese (can substitute with feta)
  • 1 tsp chili powder (adjust to taste; smoked paprika works too)
  • 1 clove garlic, minced
  • 2 stalks green onions, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop cooking and cool pasta. Set aside.
  2. If using fresh corn, remove kernels from 4 ears. Heat a grill pan or cast iron skillet over medium-high heat. Toss corn kernels with 1 tbsp olive oil and spread evenly in the pan. Cook without stirring for 3-4 minutes until charred, then stir and cook another 2-3 minutes for even charring. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, juice of 2 limes, 1 tsp chili powder, 1 minced garlic clove, salt, and pepper to taste. Adjust lime or chili powder according to your flavor preference.
  4. Add cooled pasta, charred corn, 1/4 cup chopped cilantro, 2 thinly sliced green onions, and 1/2 cup crumbled cotija cheese to the dressing. Toss gently until everything is well coated.
  5. Cover and refrigerate the salad for at least 30 minutes to let flavors meld. It tastes even better after a few hours or the next day.
  6. Before serving, give the salad a gentle stir, and add more salt, pepper, or lime juice if needed. For extra crunch, sprinkle toasted pepitas or crushed tortilla chips on top.

Notes

Chill the salad for at least 30 minutes to allow flavors to meld. Char the corn properly for authentic smoky flavor. Adjust chili powder to taste. Adding salt after chilling prevents over-salting. For vegan version, substitute mayo and sour cream with vegan alternatives or mashed avocado.

Nutrition

Keywords: pasta salad, elote, Mexican pasta salad, creamy pasta salad, summer salad, grilled corn salad, cotija cheese, lime dressing

Find it online: https://blairrecipes.com/creamy-elote-pasta-salad-recipe-easy-fresh-mexican-twist/