Elote Pasta Salad

Pasta salad in a bowl topped with cheese, chili flakes, and cilantro with a lime wedge.

5 from 1 vote

This easy-to-make recipe features charred corn, tangy lime, creamy dressing, and a kick of chili, all tossed with al dente pasta and topped with crumbly cotija cheese. Perfect for summer gatherings, BBQs, or as a unique side dish.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Canadian, Mexican Inspired

Servings:

Calories: 368kcal

Author: Jacqueline Piper

Ingredients

For the Salad

8 oz Ditali pasta cooked to al dente
4 cups corn
3.5 oz Cotija cheese or feta cheese

For the Dressing

½ cup Greek yogurt
¼ cup mayonnaise
2 tablespoons lime juice
lime zest from one lime
½ teaspoon chili powder
salt + black pepper to taste
Tajin optional, for garnish
cilantro optional, for garnish

US Customary - Metric

Instructions

For the Dressing

Combine the yogurt, mayonnaise, 1 teaspoon of lime juice, half of the lime zest, chili powder, and salt and pepper. Set aside.

For the Salad

Cook the pasta to al dente. Drain and rinse with cold water.
Meanwhile, char the corn. Heat a few teaspoons of oil in a skillet over medium to medium-high heat. When it’s hot, add the corn. Cook, stirring minimally, for about 8-10 minutes. Once it’s browned and the pan is drying out, add the garlic and 2 tablespoons of lime juice. Stir over heat for about a minute. Remove from heat.
To assemble the salad: add the pasta, corn, cheese, and dressing to a large bowl. Stir until well combined. Garnish with cilantro and Tajin if using, and serve.

Video

Notes

Don't overcook the pasta: Cook it al dente as it will continue to absorb the dressing.
Store elote pasta salad in an airtight container in the refrigerator for up to 3-4 days.

Nutrition