Elote Pasta Salad (Mexican Street Corn Inspired)
This easy Elote Pasta Salad is inspired by Mexican street corn and is packed with a creamy lime dressing, roasted corn, fresh cilantro, and crumbled cotija cheese.
Servings: 8 people
Ingredients
- 1 lb short pasta such as gigli, fussili, orecchiette, or penne
- 2 ½ cups roasted corn fresh or frozen
- ¾ cup crumbled cotija cheese
- ¼ cup chopped cilantro
Dressing:
- ½ cup Greek yogurt or mayo
- ½ cup sour cream
- ¼ cup lime juice about 2 limes
- 4 tsp. Lime zest about 2 limes
- 1 tablespoon Chili powder
- Kosher salt
Instructions
For the dressing
- In a small bowl, combine all the dressing ingredients and set aside.
For the pasta
- Bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Drain. Immediately toss the hot pasta with ½ cup dressing. Cool.
For the corn
- Meanwhile, if using frozen corn, heat a medium skillet on medium high heat. Add the corn and cook, stirring occasionally until no longer frozen.
To assemble
- When the pasta has cooled, toss it with the rest of the dressing and all other ingredients. Taste, adjusting the seasoning as needed, before serving.
Notes
Prep ahead: Stored in an airtight container, it stays fresh in the refrigerator for 3-4 days. For the best flavor at a party, I recommend serving it within 24 hours.
