Elote Pasta Salad with Cotija and Cheddar for Summer Fun

A vibrant Elote Pasta Salad with Cotija and Cheddar brings the flavors of Mexican street corn to your summer gatherings.

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Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings: 6 servings

Course: Best Recipes

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

12 oz Pasta Cook until al dente.
1 cup Corn Charred if desired.
1/4 cup Cilantro Or parsley as substitute.
1/4 cup Red Onion Can use green onions for milder flavor.
2 tbsp Lime Juice Freshly squeezed.

For the Dressing

1/2 cup Mayonnaise Greek yogurt for lighter alternative.
1/2 cup Sour Cream Can swap with extra mayo.
1 tsp Chili Powder Fresh jalapeños can spice it up.
1/2 tsp Garlic Powder Adjust to taste.

For the Cheeses

1/2 cup Cotija Cheese Feta can be an alternative.
1/2 cup Cheddar Cheese Smoked gouda for a smoky twist.

Equipment

Large Pot
mixing bowl
spatula
Airtight container

Method

Step-by-Step Instructions

Cook the pasta in salted boiling water for 8-10 minutes until al dente, then drain and rinse with cold water.
Mix mayonnaise, sour cream, lime juice, chili powder, and garlic powder in a bowl until smooth.
Fold in corn, cilantro, and red onion into the dressing.
Combine the cooled pasta with the dressing mixture, folding gently.
Add crumbled Cotija and shredded cheddar, mixing to distribute without breaking the pasta.
Chill the salad for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 6gCholesterol: 25mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Use charred corn for added flavor. Customize with jalapeños or grilled vegetables as desired.

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