Bursting with vibrant flavors of lime, cilantro and Cotija cheese, Mexican Elote Corn Pasta Salad is a perfect lighter fare potluck dish. Fresh and delicious!
It’s always fun to take something original and tasty to a summer potluck. This easy and delicious recipe brings the flavors of Mexican Street Corn to a traditional American Pasta Salad. It’s a little unexpected and all sorts of delicious. Perfect for sharing!
Weight Watchers Points = 3 per serving (Point Breakdown in Recipe Notes)
What You’ll Need to Make Mexican Elote Corn Pasta Salad
- cooking spray
- uncooked pasta
- raw corn
- jalapeno pepper
- garlic cloves
- light mayonnaise
- medium lime
- kosher salt
- Cotija cheese
- cilantro
- chili powder
How to make Mexican Elote Corn Pasta Salad
This easy and delicious recipe brings the flavors of Mexican Street Corn to a traditional American Pasta Salad. A perfect lighter fare potluck dish, Mexican Elote Corn Pasta Salad is bursting with vibrant flavors of lime, cilantro and Cotija cheese.
Cook the pasta according to the package directions in generously salted water. Drain and rinse. Set aside.
Meanwhile, spray a medium sized nonstick skillet with 4 generous sprays of cooking spray and heat over medium-high heat.
Add the corn, chopped green onions and jalapeño and cook about 6 minutes, stirring occasionally, until the corn is slightly browned.
Add the garlic and cook for 2 additional minutes, stirring often. Remove from heat and allow to cool slightly.
In a large bowl, whisk the mayonnaise, lime juice, and salt.
Add the pasta and corn and toss to combine.
Stir in the cheese, cilantro, and the chili powder.
Stir until well combined and then sprinkle the mixture with additional chili powder and Cotija cheese if desired..
Refrigerate the salad for at least 30 minutes before serving. Enjoy!
Other Potluck Favorites You Might Like
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Easy Homemade Ranch Dip – just seven simple pantry ingredients create a delicious and easy dip for veggies.
Classic Spinach Dip – Cool and creamy, this traditional Classic Spinach Dip takes just minutes to make with only six ingredients!
Three Ingredient Fruit Dip – A simple combination of whipped cream cheese, marshmallow fluff and a hint of vanilla.
Simple Homemade Guacamole – Quick, easy and delicious. Bring the authentic flavors of Mexico right into your home kitchen!
Mexican Elote Corn Pasta Salad
Ingredients
- 4 sprays cooking spray
- 2 cups uncooked pasta
- 1 1/2 cups raw corn about 2 ears
- 1/2 cup green onions chopped, about 3
- 1 medium jalapeno pepper finely chopped,seeds removed
- 2 cloves garlic minced
- 3 tbsp light mayonnaise
- 1 medium lime juiced
- 1/2 tsp kosher salt
- 2 tbsp Cotija cheese plus extra for sprinkling
- 1/4 cup cilantro chopped
- 1/2 tsp chili powder plus extra for sprinkling
Instructions
- Cook the pasta according to the package directions in generously salted water. Drain and rinse. Set aside.
- Meanwhile, spray a medium sized nonstick skillet with 4 generous sprays of cooking spray and heat over medium-high heat.
- Add the corn, chopped green onions and jalapeño and cook about 6 minutes, stirring occasionally, until the corn is slightly browned.
- Add the garlic and cook for 2 additional minutes, stirring often. Remove from heat and allow to cool slightly.
- In a large bowl, whisk the mayonnaise, lime juice, and salt.
- Add the pasta and corn and toss to combine. Stir in the cheese, cilantro, and chili powder. Stir until well combined and then sprinkle with additional chili powder and Cotija cheese if desired.
- Refrigerate the salad for at least 30 minutes before serving. Enjoy!
Notes
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Paula says
This was so good I made it for a work potluck and there was none left. Yummy thank you for the recipe.