Description
A flavorful and easy-to-prepare pasta salad that combines the classic flavors of elote with creamy dressing and fresh ingredients.
Ingredients
Scale
- 8 ounces rotini pasta
- 2 tablespoons olive oil
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 jalapeño (seeded and finely chopped)
- 1/4 cup finely chopped red onion
- 1 avocado (diced)
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8–10 minutes. Drain the pasta and rinse it under cold water.
- Heat the olive oil in a skillet over medium-high heat. Add the corn kernels and sauté until charred, about 5–7 minutes. Remove from heat and let cool.
- Whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper in a large bowl until smooth.
- Add the cooked pasta, charred corn, cotija cheese, cilantro, jalapeño, red onion, and avocado to the bowl. Gently toss until coated.
- Cover the bowl and refrigerate the salad for at least 30 minutes. Serve chilled for the best flavor.
Notes
Feel free to customize with additional veggies or proteins according to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chilling
- 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: 8g
- Protein: 15g
- Cholesterol: 30mg