Elote Pasta Salad Recipe (Mexican Inspired Street Corn)
This creamy elote pasta salad recipe is everything I love about traditional Mexican street corn—but turned into a chill, make-ahead pasta salad that’s perfect for your next summer BBQ. It’s loaded with roasted corn kernels, spicy chili powder, tangy lime juice, creamy mayo, and lots of cheese for the best flavor explosion ever.
Ingredients
- ½ Lb Ditalini Pasta
- 1 Cup Mayo
- 2 teaspoon Tajín
- 2 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- 1 Juicy Lime juiced
- 1 Pinch Kosher Salt
- 1 8 oz Package Land O Lakes Cheddar Habanero Jack Cheese Cubes (or 1 cup crumbled cotija or queso fresco)
- 4 Ears Roasted Corn kernels shaved from the cob
- ¼ Cup Pickled Red Onions
- ½ Cup Chopped Tomatoes
- ¼ Cup Finely Chopped Fresh Cilantro
- 1 tablespoon Sugar (or ¼ Cup Pickled Onion Brine) to loosen and balance
Instructions
- Boil the ditalini pasta in a pot of salted water until al dente, according to package instructions. Drain and rinse with cold water to chill.
- In a large mixing bowl, whisk together the mayo, Tajín, smoked paprika, chili powder, lime juice, sugar or pickling liquid, and a pinch of kosher salt until smooth.
- Add the chilled pasta to the bowl, followed by the Land O Lakes cheese cubes, shaved roasted corn, pickled onions, tomatoes, and chopped cilantro.
- Toss everything together until evenly coated. Add more pickling liquid or pasta water to loosen if needed, and season with additional salt or black pepper to taste.
- Serve immediately or refrigerate in an airtight container until ready to enjoy.
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