Elote Pasta Salad the Ultimate Summer Side
A creamy, zesty, and flavorful pasta salad inspired by Mexican street corn, perfect for any summer gathering.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 ounces Ditalini pasta
- 4 ears Corn kernels (about 4 cups)
- 0.25 cup Red onion (finely chopped)
- 0.25 cup Cotija cheese (crumbled)
- 2 tablespoons Fresh cilantro (chopped)
Dressing
- 0.75 cup Mayonnaise
- 2 tablespoons Hot sauce (e.g., Cholula, adjust to taste)
- 2 tablespoons Fresh lime juice (about 1 lime)
- 1 teaspoon Sugar
- 0.5 teaspoon Kosher salt (adjust to taste)
- 0.5 teaspoon Black pepper (freshly ground, adjust to taste)
- 0.25 teaspoon Chili powder (ground)
Instructions
Preparation Steps
- Cook the pasta according to package directions, adding a tablespoon of kosher salt to the water. Drain the pasta and rinse well with cold water to stop the cooking process.
- In a large bowl, whisk together the mayonnaise, hot sauce, lime juice, sugar, salt, pepper, and chili powder. Add the cooked pasta, corn kernels, and chopped red onion. Toss to coat everything evenly.
- Stir in the crumbled cotija cheese and chopped cilantro. Taste and adjust seasoning if needed. Serve immediately or chill for later.
Notes
This pasta salad is best served chilled or at room temperature. It holds up well for potlucks and picnics.