Go Back
Elote Pasta Salad

Elote Pasta Salad

Tangy, creamy Mexican Street Corn Pasta Salad With Crispy Chipotle Tortilla Strips. Easy to make and so delicious.
5 from 2 votes
Print Recipe Pin Recipe

Ingredients
  

For the salad:

  • 1 lb pasta I used fusilli, cooked and cooled.
  • 4 ears fresh corn grilled and cut off the cobs, about 2 1/2 cups
  • 1 avocado diced
  • 1/2 cup Cilantro chopped
  • 1/2 cup cotija or feta cheese crumbled
  • 1/2 cup red onion diced
  • 1 jalapeño seeded and finely diced*

For the dressing:

  • 1/2 cup sour cream
  • 1/3 cup mayo
  • 3 Tbsp lime juice
  • 1 garlic clove minced
  • 1 tsp chipotle chile powder
  • Pinch cayenne
  • Pinch sugar
  • Salt and pepper

For the tortilla strips:

  • Oil for frying
  • 6 corn tortillas
  • 1/2 tsp salt
  • 1/2 tsp chipotle powder
  • Pinch sugar

Instructions
 

To make the tortilla strips:

  • Cut the tortillas into thin (1/8”) strips.
  • In a small bowl combine the salt, chipotle powder and sugar.
  • Pour about 1/2” of oil into a cast iron skillet and heat over medium-high heat.
  • When it’s hot, add in the tortilla strips, in batches so to not overcrowd the pan (I usually do it in 2 batches)
  • Cook, stirring often, until brown and crisp (2-3 minutes).
  • Remove with a slotted spoon and add to a large bowl.
  • Once all the strips are cooked and in the bowl, immediately toss with the chipotle powder mixture. Set aside.

To make the dressing:

  • In a bowl combine the sour cream, mayo, lime juice, garlic, chipotle powder, cayenne and sugar.
  • Season with S&P and whisk well.
  • Set aside.

To make the salad:

  • In a large bowl combine the pasta, corn, cilantro, avocado, cheese, onion and jalapeno.
  • Add in the dressing and toss well.
  • Serve with the tortilla strips.

Notes

*If you like it spicy go ahead and leave the seeds in.
Tried this recipe?Let us know how it was!