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Meghan

Elote Pasta Salad

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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6 servings
Course: Boil
Cuisine: Boil
Calories: 320
Ingredients Method Notes

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

Method
 

Cook the Pasta
  1. 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
  1. 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
  1. Add the cooled pasta, corn, cilantro, green onion, jalapeño, and feta to the dressing.
Toss Everything Together
  1. Toss until everything is well coated.
Garnish and Serve
  1. 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.
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