Elote Pasta Salad Recipe
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Recipe Intro From Heresyourbite
This Elote pasta salad with fire-roasted corn, cotija cheese, and plenty of lime juice is perfect for summer. It's tangy, creamy, and a great way to spice up your typical pasta salads. Serve it as a standalone dish or alongside your favorite grilled protein. Either way, there won't be much leftover!
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Recipe Card
ingredients
- 1 pound rotini pasta
- 1 cup sour cream
- ¼ - ½ cup mayo
- Juice from 1 lime
- Tajin seasoning, to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1-2 garlic cloves, grated
- 1-2 tablespoons olive oil (depending on desired thickness)
- Kosher salt, to taste
- 1/2 cup red onion, diced
- 12 ounces frozen fire-roasted corn, defrosted (can also be heated in a pan with some butter)
- 1/4 cup cilantro
- 1 cup cotija cheese, crumbled
Method
Step 1
Cook the rotini pasta in heavily salted water until al dente. Drain and set aside, tossing with olive oil to prevent sticking.
Step 2
In a large mixing bowl, combine sour cream, mayo, lime juice, Tajin, chili powder, cumin, grated garlic, olive oil, and salt. Whisk until fully combined.
Step 3
Add the cooled pasta directly into the bowl and mix to coat thoroughly.
Step 4
Add the red onion, corn (reserving a few tablespoons for topping), cilantro, and cotija cheese. Toss to combine.
Step 5
Top with the reserved corn, additional cotija cheese, and cilantro. Serve and enjoy!