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Creamy Elote Pasta Salad

A creamy, zesty pasta salad inspired by Mexican street corn with roasted corn, lime dressing, cotija cheese, and avocado.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican-inspired, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 12 oz short pasta rotini or bowtie
  • 2.5 cups corn kernels fresh or frozen
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 cup mayonnaise
  • 0.33 cup sour cream or Greek yogurt
  • 2 limes zested and juiced
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup cotija cheese crumbled
  • 1 avocado diced
  • 0.33 cup red onion finely chopped
  • 0.5 cup fresh cilantro chopped

Equipment

  • Large pot
  • Baking sheet
  • Mixing bowls
  • Whisk

Method
 

  1. Cook pasta in salted boiling water until al dente. Drain and rinse with cold water.
  2. Roast corn with olive oil, smoked paprika, and chili powder at 425°F for 12–15 minutes until lightly charred.
  3. Whisk mayonnaise, sour cream, lime zest, lime juice, garlic, salt, and pepper in a large bowl.
  4. Add pasta, roasted corn, onion, avocado, cotija, and cilantro to the dressing.
  5. Toss gently until evenly coated. Chill 30 minutes before serving.

Notes

Best served chilled. Add avocado right before serving for freshness.