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