Description
A vibrant fusion of Mexican street corn (elote) and pasta salad, featuring smoky grilled corn, tangy lime, creamy dressing, and crumbled cotija cheese. This fresh, zesty dish is perfect as a main or side for summer meals, delivering bold flavors with a harmonious balance of creaminess, crunch, and spice.
Ingredients
8 oz yellow pasta (e.g., bowtie or penne)
2 ears roasted or grilled corn, kernels removed
1/4 cup freshly squeezed lime juice
1/4 cup mayonnaise
1/4 cup sour cream
1 jalapeño, finely chopped
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp salt
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 red onion, finely diced
1 avocado, sliced (optional garnish)
TajÃn or chili-lime seasoning (optional garnish)
Instructions
Bring a pot of salted water (1 tsp salt) to a boil. Cook pasta al dente according to package instructions, then drain.
While pasta cooks, mix lime juice, mayonnaise, sour cream, jalapeño, smoked paprika, chili powder, and salt to create the dressing.
Combine cooked pasta, corn kernels, red onion, and cilantro in a large bowl. Toss with the dressing until well-coated.
Transfer to a serving bowl, top with crumbled cotija cheese. Garnish with sliced avocado and a sprinkling of tajÃn or chili-lime seasoning if desired.
Notes
Use gluten-free pasta for a gluten-free option.
Substitute fresh poblanos for jalapeños (roasted and diced) if preferred.
If unavailable, use well-drained canned corn (rinse thoroughly).
Dressing can be made 1 day in advance and stored in the fridge.
Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg