Description
A flavorful and creamy pasta salad inspired by the classic Mexican street food elote, perfect for barbecues and potlucks.
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
- Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8–10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.
- While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Add the corn kernels and sauté them until lightly charred, about 5–7 minutes. Remove the corn from heat and let it cool.
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until smooth and well combined.
- Add the cooked pasta, charred corn, cotija cheese, cilantro, jalapeño, red onion, and avocado to the bowl. Gently toss until all the ingredients are evenly coated in the creamy mixture.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled for the best flavor.
Notes
Rinse the pasta after cooking to prevent clumping. Adjust jalapeño to taste for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- 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