Creamy Elote Pasta Salad
A creamy, zesty pasta salad inspired by Mexican street corn with roasted corn, lime dressing, cotija cheese, and avocado.
Equipment
- Large pot
- Baking sheet
- Mixing bowls
- Whisk
Ingredients
Salad
- 12 oz short pasta rotini or bowtie
- 2.5 cups corn kernels fresh or frozen
- 1 tbsp olive oil
- 0.5 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 cup mayonnaise
- 0.33 cup sour cream or Greek yogurt
- 2 limes zested and juiced
- 1 clove garlic minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup cotija cheese crumbled
- 1 avocado diced
- 0.33 cup red onion finely chopped
- 0.5 cup fresh cilantro chopped
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse with cold water.
- Roast corn with olive oil, smoked paprika, and chili powder at 425°F for 12–15 minutes until lightly charred.
- Whisk mayonnaise, sour cream, lime zest, lime juice, garlic, salt, and pepper in a large bowl.
- Add pasta, roasted corn, onion, avocado, cotija, and cilantro to the dressing.
- Toss gently until evenly coated. Chill 30 minutes before serving.
Notes
Best served chilled. Add avocado right before serving for freshness.