Elote Pasta Salad
Elote pasta salad: Make this bright Mexican corn salad with tender pasta, spicy jalapeños, cotija cheese, and a creamy lime dressing. Perfect for summer gatherings!
Ingredients
- 2 (15-ounce) drained cans of corn
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces uncooked rotini pasta
- 2 deseeded and diced jalapeños
- ½ cup diced red onion
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup cotija cheese
- ¼ cup fresh chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add drained corn and season with salt and pepper.
- Cook corn, stirring often, until tender and toasted, about 10 minutes.
- Cook rotini pasta according to package directions, then drain and rinse.
- In a bowl, mix sour cream, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and salt and pepper.
- Combine pasta, corn, jalapeños, and red onion in a large bowl.
- Pour dressing over the mixture and toss until well combined.
- Serve chilled or at room temperature.
Video
Notes
- For an authentic grilled corn flavor, char the corn in a dry skillet until slightly blackened.
- Adjust jalapeño heat by removing more or fewer seeds and membranes.
- For best flavor, let the salad sit for at least 15 minutes before serving to allow flavors to meld.
- If serving later, keep the dressing separate and toss just before serving to prevent the pasta from becoming soggy. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust jalapeño heat by removing more or fewer seeds and membranes.
- For best flavor, let the salad sit for at least 15 minutes before serving to allow flavors to meld.
- If serving later, keep the dressing separate and toss just before serving to prevent the pasta from becoming soggy. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.