Mexican Street Corn Elote Pasta Salad
Elote Pasta Salad is bold, zesty, and guaranteed to steal the show at your next cookout.
Servings: 6 servings
Ingredients
Salad
- 2 (15-ounce) drained cans of corn
- 2 tablespoons olive oil
- salt and pepper
- 8 ounces uncooked rotini pasta
- 2 deseeded and diced jalapeños
- ½ cup diced red onion
Dressing
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup cotija cheese
- ¼ cup fresh chopped cilantro
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Heat the 2 tablespoons olive oil over medium-high heat in a large skillet. Add the 2 (15-ounce) drained cans of corn to the pan and season with salt and pepper.
- Cook the corn, stirring often, until it is tender and toasted, about 10 minutes. Pour the cooked corn into a large bowl.
- While the corn cooks, cook the 8 ounces uncooked rotini pasta according to the package directions. Drain and rinse the pasta in cold water. Add the cooked pasta to the bowl along with the 2 deseeded and diced jalapeños and ½ cup diced red onion.
- In a small bowl, mix the ½ cup sour cream, ½ cup mayonnaise, ½ cup cotija cheese, ¼ cup fresh chopped cilantro, 2 tablespoons lime juice, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and salt and pepper to taste.
- Pour the dressing over the corn and pasta mixture and toss to coat everything well. Serve immediately or chill for a couple of hours before serving to let the flavors develop more.
Nutrition
Calories: 390kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 357mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
