Elote Pasta Salad
It’s your favorite Mexican street food on a plate, which not only makes it easier to eat, but easier to share. With perfectly charred corn, fresh and summery toppings, and L&B Organic Pipe Pasta that clings to all the luxurious flavors like a kid to candy, this dish is practically begging to be eaten outside with your favorite people. Serve it alongside BBQ wings or pork ribs and you’ll win summer. If you’re lucky enough to have leftovers (please call us — we’ll be right over), it holds up like a champ in the fridge for up to 3 days.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Elote Pasta Salad
Prep Time20 Minutes
Servings8
Cook Time3 Minutes
Ingredients
1 teaspoon canola oil
2 cups fresh corn kernels, from about 4 cobs
1 package (16 oz) L&B Organic Pipe Pasta, cooked according to package instructions, cold
1 cup mayonnaise
Juice of 1 lime
2 tablespoons TajÃn seasoning, plus more for garnish
1 medium red onion, small diced
2 jalapeños, thinly sliced
½ cup crumbled cotija cheese
1 bunch cilantro, roughly chopped
Directions
- Heat a large skillet over high heat. Add the oil and corn kernels. Cook, stirring often, until the corn is bright yellow and slightly charred, about 5 minutes. Transfer the corn to a plate and allow to cool to room temperature, 5 minutes.
- In a large bowl, combine the charred corn, cold pasta, mayonnaise, lime juice, Tajín, red onion, jalapeños, cotija, and cilantro. Toss to coat.
- Transfer the pasta salad to a serving platter and garnish with more Tajín. Serve cold. Leftover pasta salad will keep in an airtight container in the refrigerator for up to 3 days.
20 minutes
Prep Time
3 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Wesson Canola Oil, 24 Ounce
$3.99$0.17/oz
L&B Fresh Trimmed Sweet Corn, 4 Each
Huge Deal
$4.99 was $6.99$1.25 each
L&B Organic Pipe Pasta, 16 Ounce
$4.29$0.27/oz
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Tajin Clasico Seasoning, 5 Ounce
$4.79$0.96/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Cacique Cotija Cheese, 10 Ounce
$6.49$0.65/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Directions
- Heat a large skillet over high heat. Add the oil and corn kernels. Cook, stirring often, until the corn is bright yellow and slightly charred, about 5 minutes. Transfer the corn to a plate and allow to cool to room temperature, 5 minutes.
- In a large bowl, combine the charred corn, cold pasta, mayonnaise, lime juice, Tajín, red onion, jalapeños, cotija, and cilantro. Toss to coat.
- Transfer the pasta salad to a serving platter and garnish with more Tajín. Serve cold. Leftover pasta salad will keep in an airtight container in the refrigerator for up to 3 days.