Go Back
Elote Pasta Salad

Elote Pasta Salad

Enjoy a creamy, tangy, and slightly spicy elote pasta salad with fire-roasted corn, cotija cheese, and fresh herbs. This recipe is quick, gluten-free, and always a crowd-pleaser at any summer meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course, Pasta, Side Dish
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad:
  • 12 oz farfalle pasta gluten-free if needed
  • 16 oz frozen fire-roasted corn thawed
  • 1/3 cup cotija cheese crumbled, plus more for topping
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped green onion or red onion
Dressing:
  • 1/2 cup mayonnaise
  • juice from 1 lime
  • 2 garlic cloves minced
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • cayenne pepper to taste optional

Method
 

  1. Cook the pasta in salted water until al dente. Drain, then rinse under cold water to cool down.
  2. In a small bowl, whisk together the mayonnaise, garlic, lime juice, chili powder, cumin, paprika, salt, black pepper, and cayenne until smooth.
  3. In a large salad bowl, mix the pasta, corn, cilantro, green onion, and cotija cheese.
  4. Pour the dressing over the salad. Toss with tongs until evenly coated.
  5. Top with extra cotija cheese and cilantro before serving.

Notes

  • For more protein, add cooked chicken or black beans.
  • Fresh corn or canned corn works if fire-roasted isn’t available.
  • Swap Greek yogurt for mayo to lighten up the dressing.
  • Make extra dressing to refresh leftovers.
  • Wait to add cotija cheese if chilling overnight to keep it fresh.