Elote Pasta Salad

A bowl of pasta with green onions and parsley.

Elote Pasta Salad

Servings 6 Servings


  • Dressing:
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • Salad:
  • 6 ears fresh corn on the cob, husked
  • 1 tablespoon canola oil, for brushing
  • 12 oz. fusilli pasta, cooked according to package directions
  • ¼ cup chopped fresh cilantro
  • 3 green onions, sliced
  • 1 avocado, diced
  • 1 jalapeno, seeds removed and finely diced
  • ¼ cup crumbled cotija cheese
  • tajin seasoning, to taste


  • Dressing:
  • In a medium bowl, combine sour cream, mayo, olive oil, lime juice, chili powder, paprika, salt, and black pepper. Refrigerate until ready to use.
  • Salad:
  • Preheat grill for high heat. Brush corn with oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
  • In a large bowl, combine cooked fusilli, corn kernels, cilantro, green onions, avocado, jalapeno, and cotija cheese. Pour the dressing and toss to combine. Finish with a sprinkle of Tajin. Enjoy!