Description
A vibrant pasta salad fusion inspired by traditional elote, combining the sweetness of corn, tangy lime, and creamy dressing.
Ingredients
Scale
- 1 lb pasta shells or rotini
- 1 tablespoon kosher salt (for pasta water)
- 2 tablespoons olive oil
- 4-5 ears fresh corn (or 3 cups frozen/canned corn)
- 2 tablespoons butter (if using frozen corn)
- Salt and pepper to taste
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 cup cotija cheese (crumbled)
- ½ cup red onion (finely diced)
- ⅓ cup fresh cilantro (chopped)
- 1 jalapeño (seeded and minced, optional)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to boil.
- Cook pasta until al dente (8-10 minutes).
- Drain, rinse with cold water, and toss with olive oil. Set aside to cool.
- Grill fresh corn cobs for 10-12 minutes until charred, then cut kernels off. OR char corn kernels in a hot cast-iron skillet for 8-10 minutes. Let cool completely.
- Whisk together mayonnaise, Mexican crema, lime juice, lime zest, garlic powder, chili powder, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
- Mix cooled pasta, charred corn, red onion, cilantro, jalapeño, and half the cotija cheese in a large bowl.
- Pour dressing over and toss until well coated.
- Top with remaining cotija cheese and fresh cilantro. Serve immediately or refrigerate until ready to serve.
Notes
Chill before serving for enhanced flavor melding. Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg