Elote Street Corn Pasta Salad

• 8 oz fusilli pasta
• 3 cups grilled corn kernels (about 4 ears)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Juice of 1 lime
• 1/2 cup crumbled cotija cheese
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Steps

1. 1 Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water; set aside.
2. 2 In a large bowl, combine grilled corn kernels, red bell pepper, cherry tomatoes, and red onion.
3. 3 In a small bowl, whisk together mayonnaise, sour cream, cumin, chili powder, and lime juice. Season with salt and pepper.
4. 4 Pour the dressing over the corn mixture and toss to coat.
5. 5 Add the cooked pasta to the corn mixture and gently fold until everything is combined.
6. 6 Sprinkle with cotija cheese and fresh cilantro just before serving.
7. 7 Taste and adjust seasoning if necessary.

Equipment

• Large pot
• Cutting board and knife
• Large mixing bowl

Variations

• Add diced avocado for extra creaminess.
• Include jalapeños for a spicy kick.

Substitutions

• Use Greek yogurt in place of sour cream for a lighter option.
• Substitute feta cheese for cotija if needed.

Pairings

• A refreshing cucumber agua fresca
• Warm corn tortillas on the side

Nutrition

Tips

• For best flavor, let the pasta salad chill in the fridge for at least an hour before serving.
• Grill the corn for extra smoky flavor, but canned or raw corn works in a pinch.

Storage

Store in an airtight container in the fridge for up to 3 days. Give it a good toss before serving again.

Freezing: This salad does not freeze well due to the dairy ingredients.

Serving Suggestions

• Serve with fresh lime wedges and extra cotija cheese on the side.
• Pairs wonderfully with a simple grilled chicken breast or black bean burgers.

FAQ