Elote Pasta Salad
This elote pasta salad is a creamy Mexican street corn-inspired pasta salad made with rotini, sweet corn, lime, chili powder, and fresh vegetables. It’s an easy summer side dish perfect for BBQs, potlucks, and quick make-ahead meals.
Ingredients
- 12 oz rotini pasta
- 29 oz canned whole-kernel corn (drained well and patted dry)
- ½ cup cilantro (chopped)
- ½ cup red onion (finely diced)
- 1 green bell pepper (diced)
For the Dressing
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 limes (freshly juiced)
- ½ cup grated parmesan cheese (canned or shelf-style style)
Instructions
- Cook pasta to al dente according to package instructions. While the pasta cooks, char the corn in a hot skillet for 3–4 minutes or under a broiler until lightly browned for extra flavor. Drain pasta and transfer everything to a large bowl.
- Add chopped cilantro, red onion, and bell pepper to the pasta mixture and toss.
- In a separate bowl, whisk together the remaining dressing ingredients. Pour this mixture over the pasta mixture and toss.
- Allow salad to chill for at least 30 minutes to allow flavors to combine.
Notes
- Salt pasta water for better overall flavor
- Cook pasta al dente so it holds up after chilling
- Dry corn well before cooking for best texture
- Char corn in a skillet or broiler for more flavor
- Toss pasta while slightly warm to absorb dressing
- Dice veggies small for better texture and bites
- Chill at least 30 minutes before serving
- Stir before serving and add lime if needed
- Reserve dressing if making ahead
- Store in an airtight container up to 3–4 days
Nutrition Facts
Calories: 322kcalCarbohydrates: 41gProtein: 9gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 16mgSodium: 546mgPotassium: 276mgFiber: 2gSugar: 2gVitamin A: 470IUVitamin C: 16mgCalcium: 81mgIron: 1mg
