Elote-Style Pasta Salad (Mexican Street Corn)
This zesty Elote-Style pasta salad is the perfect addition to your picnic table or potluck and comes together with pantry ingredients.
Ingredients
- 32 oz cooked corn (about 5 cobs)
- ½ lb short-form pasta such as fusilli
- ¾ cup mayonnaise (175g)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika plus more for garnish
- 1 teaspoon ground coriander
- 2 teaspoon kosher salt
- 1 teaspoon cayenne optional
- 3 limes zested and juiced
- ⅔ cup cotija cheese crumbled
- ¼ cup fresh cilantro chopped
Instructions
- Cook pasta according to instructions. Drain, rinse with cool water, and let cool and set aside.
- Cook the corn (boil, grill, cook from frozen, etc). Let cool and set aside.
- Meanwhile, add ¾ cup mayonnaise to a 4 qt bowl. Add the lime zest, lime juice, cumin, paprika, chili powder, coriander, and salt. Mix until combined.
- Add the pasta and corn into the bowl with the sauce and mix thoroughly.
- Crumble the cotija cheese (option to set aside 2 tablespoons for garnish). Fold the cheese into the pasta and corn.
- Add the cilantro last, reserving a few cilantro leaves for garnish.
- Lastly, garnish with the remaining cotija cheese, a dash of paprika for color, and the cilantro leaves.
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