Elote Pasta Salad Recipe

Name: Elote Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 5 ears corn on the cob, husks and silk removed; 1/2 lb farfalle pasta, cooked according to package directions; 4 scallions, sliced thin on a bias; 2 jalapenos, stemmed, seeds removed and diced small; 1 (15 ounce) can black beans, drained and rinsed; 1 cup crumbled queso fresco, divided; 1 red bell pepper, chopped; 1 avocado, chopped; 2 cups roughly chopped cilantro, plus sprigs for garnish; kosher salt; ground black pepper; fried corn tortilla strips (garnish); 1 lime, cut into wedges (garnish); For the Dressing; 1/2 cup jarred salsa; 3 tablespoons red wine vinegar; 1/2 teaspoon chili powder, plus more for garnish; 1 teaspoon honey; 1/2 cup olive oil; kosher salt

Servings: persons

For the Salad
5 ears corn on the cob, husks and silk removed
1/2 lb farfalle pasta, cooked according to package directions
4 scallions, sliced thin on a bias
2 jalapenos, stemmed, seeds removed and diced small
1 (15 ounce) can black beans, drained and rinsed
1 cup crumbled queso fresco, divided
1 red bell pepper, chopped
1 avocado, chopped
2 cups roughly chopped cilantro, plus sprigs for garnish
kosher salt
ground black pepper
fried corn tortilla strips (garnish)
1 lime, cut into wedges (garnish)
For the Dressing
1/2 cup jarred salsa
3 tablespoons red wine vinegar
1/2 teaspoon chili powder, plus more for garnish
1 teaspoon honey
1/2 cup olive oil
kosher salt

1
Equipment: Grill pan, Bundt pan, Large mixing bowl, Medium bowl and whisk.
2
Preheat a stovetop grill or outdoor grill over medium high heat. Grill the corn on all sides until charred and cooked through, about 3-4 minutes per side. Remove from grill and let cool slightly. Place the corn with one end standing on the top of a bundt pan, then cut kernels off of the cobs. Place corn in a large bowl and add cooked pasta, scallions, jalapeno, black beans, 1/2 cup queso fresco, chopped red pepper, avocado, cilantro, and salt and pepper to taste.
3
To make dressing, in a medium bowl, whisk salsa, vinegar, 1/2 teaspoon chili powder, honey, olive oil and salt until well combined. Pour dressing over pasta salad and stir to combine. Plate salad and top with tortilla strips, crumbled queso fresco, pinch chili powder, cilantro sprig and a lime wedge.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the Salad, 5 ears corn on the cob, husks and silk removed, 1/2 lb farfalle pasta, cooked according to package directions, 4 scallions, sliced thin on a bias, and more.

Yes, Elote Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Elote Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions