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elote pasta salad

A flavorful and creamy pasta salad inspired by Mexican street corn, perfect for potlucks and gatherings.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces ditalini pasta
  • 4 ears corn, kernels removed (about 4 cups)
  • 0.25 cup red onion, finely chopped
  • 0.25 cup cotija cheese, crumbled (sliced thin)
  • 2 tablespoons fresh cilantro, chopped (chopped small)
Dressing
  • 0.75 cup mayonnaise
  • 2 tablespoons Cholula hot sauce (adjust to taste)
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon sugar
  • 0.5 teaspoon kosher salt (adjust to taste)
  • 0.5 teaspoon freshly ground black pepper (adjust to taste)
  • 0.25 teaspoon ground red chili powder

Method
 

Preparation Steps
  1. Cook the pasta according to package directions, adding a generous tablespoon of kosher salt to the water. Drain and rinse well with cold water to stop the cooking process.
  2. In a large mixing bowl, whisk together the mayonnaise, hot sauce, lime juice, sugar, ½ teaspoon salt, pepper, and chili powder. Add the cooked pasta, corn, and red onion. Toss until everything is well coated.
  3. Sprinkle with cotija cheese and cilantro. Taste and adjust salt if needed. Serve immediately or chill until ready to serve.

Notes

This salad is best served chilled but can also be enjoyed at room temperature.