Go Back
–+ servings
20-Minute Elote Pasta Salad

20-Minute Elote Pasta Salad: Quick, Creamy & Irresistibly Flavorful

Discover the quick and delicious 20-Minute Elote Pasta Salad, a creamy dish that captures the flavors of Mexican street corn.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Farfalle Pasta Feel free to swap in any small pasta shape.
  • 1 tbsp Salt For boiling pasta.
For the Corn
  • 2 ears Corn on the Cob Fresh corn is ideal, but frozen can work.
For the Dressing
  • 2 tbsp Limes (Juiced) Opt for fresh limes for extra tang.
  • 1/2 cup Mayonnaise Greek yogurt can be substituted for a lighter touch.
  • 1/2 cup Crema/Sour Cream Consider low-fat or plant-based alternatives.
For the Flavor
  • 1/2 cup Cotija Cheese Feta can be a substitute.
  • 1/4 cup Fresh Cilantro Can be swapped with parsley or omitted.
  • 1 tsp Cumin Powder Optional.
  • 1 tsp Chili Powder Adjust according to your heat preference.
  • 1 tsp Paprika Smoked paprika adds extra flavor.
  • 1 tsp Lime Chili Powder (Tajin) Optional but recommended.
  • to taste Salt Adjust based on saltiness of ingredients.

Equipment

  • large pots
  • sauté pan
  • Mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Prepare Pots: Fill two large pots with water, adding a generous amount of salt to each. Bring to a rolling boil over high heat.
  2. Boil Corn: Husk the corn on the cob and place it in one boiling pot. Cook for about 10 minutes until tender, then remove and cut off kernels.
  3. Cook Pasta: In the other pot, add the farfalle pasta and cook for 10-12 minutes until al dente. Drain and rinse under cold water.
  4. Cool Pasta: Toss in a few ice cubes after draining to cool the pasta quickly. Transfer to the refrigerator to cool completely.
  5. Sauté Corn: In a sauté pan, add oil and sauté the boiled corn kernels for about 2-3 minutes until golden. Set aside to cool.
  6. Combine Ingredients: In a large bowl, mix mayonnaise, crema, lime juice, cumin, chili powder, paprika, and sautéed corn until smooth.
  7. Add Pasta: Gently fold in the cooled farfalle pasta and chopped fresh cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 9gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Cool the pasta fully before mixing with the dressing. Use fresh ingredients for the best flavor.

Tried this recipe?

Let us know how it was!