Mexican Elote Corn Pasta Salad

6 - 9
PersonalPoints™ per serving
Total Time
55 min
10 min
15 min


Cooking spray

4 spray(s)

Barilla Campanelle, N. 99

4 oz, uncooked pasta, or penne, fusilli, or radiatore

Uncooked sweet yellow corn

3 cup(s)

Uncooked scallion(s)

½ cup(s), chopped

Jalapeño pepper(s)

1 medium, seeded and finely chopped

Garlic clove(s)

2 medium clove(s), minced

Light mayonnaise

3 Tbsp

Fresh lime juice

1 Tbsp

Kosher salt

½ tsp

Cotija cheese

2 oz, crumbled


¼ cup(s), chopped

Chili powder

¾ tsp


  1. Cook pasta according to package directions. Drain and rinse with cold water; drain well.
  2. Meanwhile, coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add corn, scallions,and jalapeño; sauté until corn is lightly browned, about 6 minutes. Add garlic; sauté 2 minutes. Remove from heat and cool slightly.
  3. In a large bowl, whisk mayonnaise, lime juice, and salt. Add pasta and corn mixture; toss well to coat. Stir in cheese and cilantro. Spoon into a serving bowl; sprinkle with chili powder. Refrigerate at least 30 minutes.
  4. Serving size: about 1 cup