Description
This vibrant 20-Minute Elote Pasta Salad beautifully marries the sweet, smoky flavors of elote with hearty pasta. Tossed in a creamy dressing and dotted with fresh corn and cotija cheese, this dish is not just a meal but an experience that livens up picnics and gatherings. Whip it up quickly for your next get-together, and watch as it becomes an instant favorite among friends and family!
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup fresh corn (or frozen, thawed)
- 1/2 cup mayonnaise (or Greek yogurt)
- 1/4 cup crumbled cotija cheese (or feta)
- Juice of 1 lime
- 1 tsp chili powder
- 1/4 cup chopped cilantro
- Salt & pepper to taste
Instructions
- Cook the pasta: Bring salted water to a boil, add rotini, and cook according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water.
- Grill or roast the corn: If using fresh corn, grill or roast until charred (5-7 minutes). Let cool before slicing off the kernels.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Combine ingredients: Gently fold in the cooked pasta and roasted corn until well-coated.
- Add finishing touches: Sprinkle crumbled cotija cheese and chopped cilantro over the salad. Toss gently once more.
- Chill & serve: Allow the salad to chill in the refrigerator for at least 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: N/A
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Customize by swapping rotini for quinoa or adding black beans for extra protein. For added smokiness, always opt for grilled corn. Adjust spice levels by incorporating jalapeños if desired.