Elote Pasta Salad
This elote pasta salad, also known as Mexican street corn salad, is loaded with charred corn, cotija cheese, and a creamy dressing.
Servings: 6
Ingredients
- 1 lb pasta shells cooked in boiling salted water til al dente
- ½ cup plus 3 tbsps mayo
- ½ cup sour cream
- ½ lime juiced
- 2 teaspoons granulated garlic
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional
- 1 ½ cups corn
- ½ cup cotija cheese
- 3 scallions finely sliced
- 2 tablespoons cilantro finely minced
- 3 tablespoons butter
- salt and pepper to taste
Instructions
- Add the butter to a skillet and allow it to melt. Once the skillet is hot, add the corn and cook it for 6-7 minutes while stirring occasionally. Once the corn is nicely charred, remove it from the skillet and let it cool completely.
- In a large bowl, mix the mayo, sour cream, spices, and lime juice and season with salt and pepper.
- Fold in the cooled corn, the cooled pasta shells, and the remaining ingredients. Check for seasoning and enjoy!
Notes
If you’re not eating this right away and plan to put it in the fridge, cover it well. Before serving, add a spoon of mayo to make it creamy again because it can dry out. Then taste it and add more salt and pepper if needed.
Nutrition
Calories: 573kcal | Carbohydrates: 68g | Protein: 14g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 321mg | Potassium: 329mg | Fiber: 4g | Sugar: 5g | Vitamin A: 616IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg