Elotes Shrimp Pasta Salad

Elotes is one of life’s simple pleasures; each bite filled with such delicious complexity that it is pure comfort. I wanted to put that beautiful melding of flavors into a pasta salad. After several renditions that were good, my friend, Mike, came up with the suggestion of shrimp. This single addition took it from good to bliss. Here is comfort on a plate that is sure to please everyone at the table.

I served it along side grilled chicken and simple green beans. Heaven!

Elotes Shrimp Pasta Salad

An easy twist pairing pasta salad and street corn
Prep Time: 20 minutes
Cook Time: 11 minutes
Chill Time: 4 hours
Total Time: 4 hours 31 minutes
Course: Side Dish
Cuisine: Fusion, Mexican
Keyword: cilantro, easy and quick, pasta salad, shrimp, side dish, summer produce
Servings: 10
Calories: 192kcal



  • 1/2 English cucumber peeled, seeded and cubed
  • 2  jalapeños finely chopped
  • 1/4 cup shallot finely minced
  • 12 cherry tomatoes mutlicolored
  • 3 ears of corn grilled and charred
  • 1 cup uncooked orzo
  • 3 tablespoons olive oil mayonnaise heaping
  • 1 tablespoon crème fraîche heaping
  • 1 lime - zested and juiced
  • 2 tbsp chili powder
  • 3/4 cup cotija cheese crumbled / divided
  • 1/4 cup chopped fresh cilantro packed
  • 1/2 pound cooked shrimp tailed removed
  • salt and pepper to taste
  • 1/2 avocado
  • 1 tablespoon olive oil
  • 3 tablespoons water


  • Husk corn. Place ears on three pieces of aluminum foil. Divide the olive oil amongst the three ears and add 1 tablespoon of water to each foil packet. Wrap tightly
  • Throw corn on a grill on high heat or under a broiler for about 10 minutes. Turn halfway through. I usually make extra corn and use the leftovers.
  • Bring 2 cups of water to a boil. Salt generously
  • Cook orzo for 11 minutes
  • Drain pasta and set in a bowl
  • Finely mince the shallot
  • Peel the English cucumber, remove the seeds and finely cube
  • Slice the  jalapeños in half, remove seeds and finely dice
  • Add the cucumber, shallot and jalapeños to the pasta
  • After the corn has cooled enough to handle, slice each side to remove the corn from the cob
  • Coarsely chop the cooked shrimp (remove tails if necessary). I used precooked shrimp from Wegman's. Add the corn and shrimp to the bowl
  • Wash and quarter the cherry tomatoes and add to the bowl
  • Rinse a handful of fresh cilantro and squeeze out the excess water. Finely mince, stems and all. Add 3/4 of it to the bowl.
  • In a small bowl, juice 1 lime (roll first to loosen for easier juicing). Add remaining chopped cilantro. Add three heaping tablespoons (the kitchen spoon, not the measuring spoon) of light or olive oil mayonnaise. Add 1 teaspoon of chili powder and 1 heaping tablespoon (kitchen kind) of crème fraîche
  • Pour over other ingredients and mix
  • Add 1/2 cup of cotija cheese (crumble well)
  • Mix again and chill for at least four hours
  • Before serving, top with remaining 1/4 cup of cotija cheese and sliced avocado


Calories: 192kcal | Carbohydrates: 23g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 371mg | Potassium: 339mg | Fiber: 3g | Sugar: 5g | Vitamin A: 829IU | Vitamin C: 24mg | Calcium: 111mg | Iron: 2mg
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