Description
A creamy, tangy pasta salad inspired by Mexican street corn (elote), featuring charred corn, zesty chili‑lime dressing, cilantro and cotija cheese.
Ingredients
- 16 oz pasta (ditalini, rotini, shells or bow‑tie)
- 4 ears corn (or 3 cups frozen/canned, drained), charred or roasted
- 2 teaspoons olive oil
- 1 cup mayonnaise
- 1 cup Mexican crema or sour cream
- 4 tablespoons lime juice (about 2 limes)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, to taste
- ¾ teaspoon fine salt
- 2 tablespoons chopped cilantro (plus more for garnish)
- ½ cup crumbled cotija cheese (plus extra for topping)
- Optional: chile‑lime seasoning (like Tajín) for garnish
Instructions
- Cook the pasta in salted water until al dente; drain and toss with olive oil to prevent sticking; let cool.
- Char corn kernels: grill the ears until lightly browned and slice off kernels, or sauté frozen/canned corn in a hot skillet until browned; season with salt and pepper.
- Whisk together mayonnaise, crema (or sour cream), lime juice, garlic powder, cayenne, and salt to form the dressing.
- In a large bowl, combine cooled pasta, charred corn, chopped cilantro, and cotija cheese.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Garnish with additional cotija, cilantro and a sprinkle of chile‑lime seasoning if using.
- Let sit 10–15 minutes before serving to meld flavors; serve chilled or at room temperature.
Notes
- You can substitute queso fresco or feta for cotija cheese.
- Adjust cayenne or jalapeño for more or less heat.
- Make ahead by storing dressing separately and tossing before serving to avoid soggy pasta.
- Leftovers keep well refrigerated for 2–3 days.
Nutrition
- Serving Size: 1 cup (~150 g)
- Calories: 300–350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
