Description
This elote pasta salad is a mix of roasted corn, Cotija cheese, lime, and a creamy dressing. It’s a perfect side dish for BBQs, potlucks, or a quick meal.
Ingredients
Scale
For the Salad:
- 12 oz rotini pasta (or any short pasta)
- 2 cups fire-roasted corn (fresh, frozen, or canned)
- ½ cup Cotija cheese, crumbled (or feta)
- ¼ cup cilantro, chopped
- 1 jalapeño, diced (optional)
For the Dressing:
- ½ cup mayonnaise
- ⅓ cup sour cream (or Greek yogurt)
- 2 tbsp lime juice
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
Instructions
- Cook pasta in salted water until al dente. Drain and rinse with cold water.
- Char the corn in a dry skillet over medium-high heat until slightly blackened.
- In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and salt.
- In a large bowl, combine pasta, corn, Cotija cheese, cilantro, and jalapeño.
- Pour the dressing over the salad and toss until evenly coated.
- Refrigerate for at least 20 minutes before serving.
Notes
- Add grilled chicken or black beans for more protein.
- Store in an airtight container in the fridge for up to 3 days.
- Use feta cheese if Cotija is not available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 4g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 9g
Keywords: elote pasta salad, Mexican street corn pasta, creamy pasta salad