Elote Pasta Salad

A large white serving dish of freshly made mexican street corn pasta salad.

5 from 1 vote

Elote pasta salad is our newest addition to the best summer cookout recipes. It takes only 30 minutes of work to make and with bold, zesty flavors, it pairs perfectly with anything from burgers and sandwiches, to grilled meats and summer appetizer spreads.

Servings servings

Prep Time 10

Cook Time 10

Cool Time 2 10

Total Time 2 30

Ingredients

8 ounces small macaroni elbows
½ tablespoon butter
10 ounces sweet cherry tomatoes halved
2 cups frozen roasted corn defrosted
¼ medium red onion diced
½ bunch cilantro chopped
¾ cup light mayo
2 tablespoons Tajin

US Customary - Metric

Instructions

Boil the macaroni for about 10 minutes, or until tender, then drain well and transfer to a large mixing bowl.
Add the butter and stir well until the noodles are coated in melted butter. Let cool at room temperature for 10 minutes.
Add the remaining ingredients to the bowl and stir well to combine. You may want to stir in the ingredients in batches to make it easier to mix, depending on the size of your bowl.
Cover the bowl and chill in the fridge for at least 2 hours before serving. This allows enough time for the noodles to soak up the mayo, lime juice, and seasonings for the best flavor and texture.

Author: Nicole & Alex Langdon

Calories: 215kcal

Course: Side Dish

Cuisine: American, Fusion, Mexican

Diet: Vegetarian

Nutrition