Elote (Street Corn) Pasta Salad (Edit recipe)

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Best of both worlds: pasta salad + Mexican street corn (esquites). This may have just taken the top spot for my FAVORITE pasta salad. It combines all the flavors of Mexican street corn, aka esquites, with pasta and a few added veggies. It comes together in no time and makes the perfect side dish for your summer get-together. Provecho amigos!

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PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 4-6

Ingredients

2 cups Corn, Cut from the cob (I used three ears of corn)
0.75 lb Fusilli Pasta, Cooked
0.5 cup Cilantro, Chopped
2 - 3 Tbsp Red Onion, Finely Chopped
0.75 cup Queso Fresco, Crumbled
2 Tbsp Jalapeños, Pickled, Mild
0.5 cup Mayonnaise
0.333 cup Crema Mexicana
0.5 tsp Cumin, Ground
0.25 tsp Chili Powder
1 whole Lime, Juiced (Roughly 2-3 Tbsp)
0.5 tsp Everything but the Elote Seasoning - Trader Joe's, OPTIONAL
1 - 2 tsp Extra Virgin Olive Oil, Or butter

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Shuck the corn by peeling back the outer green leaves until you reach the thin inner layer. Grip the tassel and husks at the top of the cob and pull downward in one firm motion to reveal the corn. Snap off the husk at the base and remove any remaining silk strands.
Using a small bowl placed upside down inside a larger bowl, stand the corn upright on the flat end and carefully slice the kernels off with a sharp knife. (A bundt pan works great here, too.)
Bring a large pot of salted water to a boil and cook the fusilli pasta until al dente. Drain and rinse with cold water until completely cooled.
While the pasta cooks, add a drizzle of olive oil and char the corn in a skillet over medium-high heat for 5 to 7 minutes. Stirring occasionally, until lightly browned.
In a large bowl, whisk together the mayo, crema, lime juice, chili powder, cumin, salt, and elote seasoning, if using.
Add the cooled pasta, charred corn, cilantro, queso fresco, onions, and pickled jalapeños. Toss until evenly coated.
Taste and adjust seasoning as needed. Garnish with extra queso fresco, cilantro, and a sprinkle of chili powder before serving. Provecho!

Notes

Canned corn or frozen corn work great in a pinch as well!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	772
Fat:	39 g
Carbohydrates:	77 g
Protein:	23 g
Cholesterol:	58 g
Sodium:	983 mg
Fiber:	8 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.