Elote Pasta Salad
June 16, 2025
It’s your favorite Mexican street food on a plate, which not only makes it easier to eat, but easier to share. And share you will. 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. And those people will be clambering for the recipe so hard you’ll be handing it out like party favors! 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.
SERVINGS
6-8
PREP TIME
20 min
COOK TIME
10 min
Ingredients
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1teaspoon canola oil
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2cups fresh corn kernels, from about 4 cobs
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1package (16 oz) L&B Organic Pipe Pasta, cooked according to package instructions, cold
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1cup mayonnaise
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Juice of 1 lime
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2tablespoons Tajín seasoning, plus more for garnish
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1medium red onion, small diced
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2jalapeños, thinly sliced
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½cup crumbled cotija cheese
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1bunch cilantro, roughly chopped
Directions
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1
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.
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2
In a large bowl, combine the charred corn, cold pasta, mayonnaise, lime juice, Tajín, red onion, jalapeños, cotija, and cilantro. Toss to coat.
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3
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.