Description
Elote Pasta Salad is a vibrant and creamy fusion of Mexican street corn and pasta salad, featuring charred corn, tangy lime, and a spicy, cheesy dressing.
Ingredients
Units
Scale
- 12 oz rotini or fusilli pasta
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 tablespoon lime juice
- Salt and pepper to taste
- Optional: 1 jalapeño, seeded and diced
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water, then set aside.
- If using fresh corn, grill or char it in a pan until slightly blackened. Let cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
- Add the cooked pasta, corn, green onions, jalapeño (if using), and cilantro to the bowl. Toss to coat evenly.
- Gently fold in the crumbled cotija cheese.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Serve chilled, garnished with extra cilantro and cotija if desired.
Notes
- You can substitute feta cheese if cotija is unavailable.
- Adjust spice level by adding more or less chili powder or jalapeño.
- This salad can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg