Mexican Style Elote Pasta Salad

As summer evenings stretch longer, the vibrancy of flavors in a bowl of Mexican Style Elote Pasta Salad brings a burst of sunshine to the table. This delightful dish combines the sweetness of corn with the creaminess of a tangy dressing, all wrapped around perfectly cooked rotini pasta. In just about 30 minutes, you’ll have a dish that not only looks stunning but also delivers a symphony of flavors and textures that everyone will love.

This recipe is a perfect fit for gatherings and casual dinners, making it an excellent choice for barbecues or potlucks. It can be prepared ahead of time and refrigerated, allowing the flavors to deepen while you focus on other meal preparations.

Why You’ll Love This Recipe

• The charred corn adds a delightful smokiness that complements the creamy textures.
• The creamy dressing coats every piece of pasta, ensuring a burst of flavor in every bite.
• It’s a visually appealing dish that brightens up any table spread.
• The combination of avocado and cotija cheese provides a rich and satisfying finish.

What You’ll Need

Gather these simple ingredients for a fresh and flavorful pasta salad.

For the Salad

• 8 ounces rotini pasta
• 2 cups corn kernels, fresh or frozen
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and finely chopped
• 1/4 cup finely chopped red onion
• 1 avocado, diced

For the Dressing

• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Note: Cotija cheese can be substituted with feta.

Substitutions & Swaps

• Use penne pasta instead of rotini.
• Replace corn with black beans for a different texture.
• Sour cream can be replaced with Greek yogurt.
• Omit jalapeño for a milder version.

How to Make It

Whip up this delicious salad in a few simple steps.

Cook

Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, about 8–10 minutes, then drain and rinse under cold water.

Sauté

While the pasta cooks, heat the olive oil in a skillet over medium-high heat and sauté the corn kernels until lightly charred, about 5–7 minutes, then remove from heat and let cool.

Whisk

In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until smooth.

Combine

Add the cooked pasta, charred corn, cotija cheese, cilantro, jalapeño, red onion, and avocado to the bowl and toss gently until everything is evenly coated.

Chill

Cover and refrigerate for at least 30 minutes to let the flavors meld, then serve chilled.

How to Store It

Fridge: 3-5 days in an airtight container.
Freezer: No, due to avocado and creamy ingredients.
Reheat: Not recommended; serve chilled.

Tips for Best Results

• Ensure the corn is well-charred for enhanced flavor.
• Use cold water to rinse the pasta, preventing it from cooking further.
• Adjust the lime juice to taste for your preferred tanginess.
• Add extra avocado just before serving for freshness.

Serving Suggestions

• Serve alongside grilled meats for a hearty meal.
• Perfect for summer picnics or potluck gatherings.
• Pair with tortilla chips for a crunchy contrast.