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Bowl of pasta mixed with corn, cheese, and seasoning, garnished with lime slices, placed on a light-colored cloth with two spoons, measuring spoons, and salt and pepper shakers in the background.

Elote Pasta Salad

This elote pasta salad is made with protein pasta, sweet corn, lime, Cotija, and a creamy chili-lime dressing for an easy, lighter side dish that is great for meal prep, cookouts, and summer dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Lunch, Side Dish
Cuisine Mexican
Servings 6
Calories 432 kcal

Ingredients
  

  • 1 pounds Protein pasta
  • 16 ounces corn frozen
  • 2 tablespoons unsalted light butter
  • 1/4 cup red onion diced
  • 1 jalapeno seeds removed and minced
  • 1/4 cup cilantro chopped
  • 1/2 cup Cotija cheese
  • 1/4 cup fresh lime juice
  • 1/2 cup light mayonnaise
  • 1/4 cup fat free sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions
 

  • Cook the pasta according to package directions, to al dente. Once pasta is boiled, drain the water and rinse with cold water.
    A glass bowl filled with cooked rotini pasta is surrounded by small bowls containing chopped red onion, grated cheese, green peas, herbs, sliced cheese, and a white creamy ingredient.
  • To a large skillet, add butter and heat until melted. Add the corn, and cook, stirring occasionally. If you'd like you can turn the heat up a bit and cook to char some of the corn.
    A black skillet filled with cooked yellow corn kernels sits on a striped cloth, surrounded by small bowls containing chopped red onions and other ingredients on a white surface.
  • To a large mixing bowl, add cooked pasta, cooked corn, red onion, jalapeno, cilantro, Cotija cheese, lime juice, mayonnaise, sour cream, chili powder, salt, and pepper. Stir well to combine.
    A glass bowl containing chopped red onion, green bell pepper, parsley, corn, grated cheese, mayonnaise, and sour cream, arranged in separate sections on a white surface.
  • Chill, covered, for 1-2 hours in the refrigerator, if desired, stirring well before serving. Serve, and you can top with extra cheese, chili powder, cilantro, etc.
    A clear glass bowl filled with rotini pasta salad mixed with a creamy dressing, corn, chopped red onion, and green herbs, placed on a white surface.

Notes

  • A little extra lime juice can help loosen the salad if it thickens after chilling.
  • Finely dice the red onion so it blends into the salad instead of overpowering each bite.
  • For extra protein, add grilled chicken and turn it into a light main dish.
Storage Directions
  • Refrigerator: Store in an airtight container in the fridge for up to 4 days. Stir before serving since the dressing can thicken as it sits.
  • Freezer: I do not recommend freezing this one. The creamy dressing and pasta texture do not hold up well after thawing.
  • Reheat: No reheating needed. This salad is best served cold straight from the fridge.
  • Make Ahead: This is a great make-ahead recipe. You can prepare it a day in advance and keep it covered until ready to serve.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 432kcalCarbohydrates: 64gProtein: 24gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 15mgSodium: 812mgPotassium: 232mgFiber: 13gSugar: 11gVitamin A: 705IUVitamin C: 11mgCalcium: 136mgIron: 8mg
Keyword Elote Pasta Salad
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