Description
This Elote Pasta Salad is smoky, tangy, and loaded with bold Mexican street corn flavour in every bite. It’s the ultimate summer side dish that comes together in under 30 minutes!
Ingredients
Units
- 8 ounces pasta, cooked
- 1/3 cup cotija cheese, crumbled
- 2 ears of corn, grilled
- 1/3 cup jalapeño peppers, chopped
- 1/4 cup red onion, diced
- 1/3 cup cilantro, roughly chopped
Dressing
- 1/3 cup sour cream
- 2 tablespoons avocado oil
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt and pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.
- Grill the corn on a preheated grill over medium-high heat, turning occasionally, until lightly charred, about 10 minutes. Let cool slightly, then cut the kernels off the cob. You can alternatively boil the coin if you prefer.
- Whisk together the sour cream, avocado oil, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper in a small bowl until smooth.
- Add the cooked pasta, corn kernels, cotija cheese, jalapeño, red onion, and cilantro to a large bowl. Pour the dressing over top and toss until everything is evenly coated.
- Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to serve.
Notes
Grill the corn for the best smoky elote flavour, a grill or cast iron pan both work.
Salt the pasta water well to season the pasta from the inside out.
Rinse the pasta with cold water to stop cooking and prevent clumping.
Make the salad ahead and add the dressing just before serving.
Adjust the jalapeño to taste by reducing or removing the seeds for less heat.
Taste before serving and add more salt, pepper, or lime as needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 365
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g