Description
A delightful Elote Pasta Salad is a perfect fusion of flavors, combining sweet corn and zesty dressing for a refreshing side dish.
Ingredients
Scale
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 garlic cloves (minced)
- Juice from 1 lime
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 oz ditalini pasta (or other small pasta)
- 16 oz grilled or roasted corn kernels
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ⅓ cup crumbled cotija cheese (plus more for topping)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the corn: Grill or roast corn cobs until tender and charred. Allow to cool before removing kernels. Alternatively, drain canned or thaw frozen corn.
- Make the dressing: In a large mixing bowl, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, cumin, paprika, cayenne pepper, kosher salt, and black pepper. Whisk together until smooth.
- Assemble the salad: In the same bowl as the dressing, combine the cooked pasta, corn, chopped cilantro, diced red onion, and crumbled cotija cheese. Toss gently.
- Serve or chill: Serve immediately or refrigerate for 30 minutes to meld flavors.
Notes
Allow the salad to sit in the fridge for a while before serving to enhance flavors. Adjust spice levels to preference.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg