Description
A creamy and vibrant pasta salad inspired by Mexican elote, featuring charred corn, zesty lime, chili spices, cotija cheese, and a tangy mayo-sour cream dressing. Perfect for summer gatherings.
Ingredients
Scale
- 12 oz short pasta (rotini, penne, or shells)
- 3 cups fresh or frozen corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Mexican crema)
- 1/2 cup cotija cheese, crumbled
- 2 cloves garlic, minced
- 2 tbsp lime juice (fresh preferred)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup red onion or green onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, diced (adjust to taste)
- Salt and pepper, to taste
- 1 tbsp olive oil (for sautéing corn)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water.
- Char fresh corn on the grill or sauté in a skillet with olive oil until golden. If using frozen corn, thaw and cook until lightly browned.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
- Add cooked pasta, corn, chopped onion, cilantro, and jalapeño to the bowl. Toss to combine.
- Sprinkle in cotija cheese and toss again gently.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feta or Parmesan can substitute cotija cheese.
- Greek yogurt may replace sour cream for a lighter version.
- Add grilled chicken, shrimp, black beans, or avocado for extra protein and texture.
- Adjust chili powder and jalapeño to taste for desired heat level.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg