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Inspired by the iconic flavors of elote, this pasta salad features al dente pasta shells mixed with charred corn, tangy cotija cheese, zesty lime, and a creamy chipotle dressing. Each ingredient harmonizes to create a symphony of flavors that pay homage to the beloved street food classic.
Whether seved as a side dish at a summer barbeque, a star attraction at a potluck gathering, or a satisfying meal on it's own, our elote pasta salad is sure to impress and delight.
Taste the essence of Mexican street food reimagined in a delightful pasta salad creation!
Ingredients:
8 oz rotini pasta
1 tsp olive oil
1 (12oz) bag of frozen fire roasted corn (cooked according to package instructions)
½ cup crumbled queso fresco cheese
¼ cup freshly chopped cilantro plus extra to garnish
Dressing
½ cup sour cream
¼ cup mayonnaise
1 tbsp olive oil
1 tsp chili powder
½ tsp garlic powder
3 tbsp lime juice
Zest of 1 lime
Salt to taste
Pepper to taste
Instructions:
Cook pasta according to package directions until al dente. Toss with 1 tsp olive oil and set aside to cool to room temperature or pop into the fridge to speed up the cooling process.
In a medium bowl combine sour cream, sour cream, mayo, olive oil, chili powder, garlic powder, lime juice and zest and season with salt and pepper.
In a large bowl, combine cooked pasta, corn, queso fresco, and cilantro.
Pour dressing over salad. Toss until everything is well coated.
Garnish with fresh chopped cilantro.
Enjoy.
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