Elote Pasta Salad: Your NEW Summer Obsession!
Elote pasta salad: whip up this bright Mexican street corn pasta salad with charred corn, zesty lime, and creamy dressing. Perfect for summer gatherings!
Ingredients
- 8 ounces rotini or bowtie pasta, use gluten free if needed
- 3 medium ears corn, cut from the cob (about 2 cups)
- 1 cup fresh cilantro leaves, loosely packed, chopped
- 1 medium avocado, diced
- ⅓ cup finely diced red onion
- ⅓ cup crumbled or grated Cotija cheese
- ¾ cup siggi’s whole milk plain yogurt
- 3 tablespoons mayonnaise
- Zest and juice of 2 small limes
- 2 teaspoons chili powder
Instructions
- Cook pasta in boiling salted water until al dente. Drain, rinse with cold water, and chill in the fridge.
- Heat a cast-iron skillet over medium-high heat. Add 1 tbsp oil and swirl.
- Add corn kernels to the hot skillet and cook for 5-6 minutes until charred and fragrant.
- Remove corn and let it cool to room temperature.
- Whisk together yogurt, mayonnaise, lime zest, lime juice, chili powder, salt, and pepper for the dressing.
- Combine cooled pasta, charred corn, cilantro, avocado, red onion, and Cotija cheese in a large bowl. Pour dressing over and gently stir.
- Garnish with extra Cotija cheese, cilantro, and chili powder before serving.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.