Description
This Elote Pasta Salad is a creamy, smoky, and zesty twist on the classic Mexican Street Corn. Perfect for potlucks, BBQs, or a fresh side dish. Easy to make and full of bold flavor.
Ingredients
12 oz dry farfalle pasta
16 oz frozen fire-roasted corn, thawed
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 garlic cloves, minced
Juice and zest from 1 lime
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp black pepper
Pinch of cayenne pepper (optional)
1/4 cup chopped cilantro
1/4 cup chopped green onion
1 fresh jalapeño, finely diced (optional)
1/3 cup crumbled feta cheese, plus more to top
Tajín seasoning for garnish (optional)
Instructions
Cook the Pasta
Cook the pasta in salted water until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream or yogurt, lime juice, lime zest, garlic, chili powder, cumin, paprika, salt, black pepper, and cayenne if using.
Combine the Ingredients
Add the cooled pasta, corn, cilantro, green onion, jalapeño, and feta to the dressing.
Toss Everything Together
Toss until everything is well coated.
Garnish and Serve
Top with extra feta and sprinkle with Tajín if using. Chill before serving for best flavor.
Notes
Rinse pasta after cooking to keep it from getting sticky.
Use enough dressing as pasta absorbs it over time.
Toast spices before mixing for deeper flavor.
Dice ingredients finely for better texture in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg