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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.