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Creamy Elote Pasta Salad

A creamy, tangy pasta salad inspired by Mexican street corn with lime, chili, cotija cheese, and fresh herbs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Pasta Salad
  • 12 oz short pasta
  • 3 cups corn kernels fresh or frozen
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup cotija cheese crumbled
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 clove garlic minced
  • 0.25 cup cilantro chopped

Equipment

  • Large pot
  • Colander
  • Mixing bowls
  • Skillet

Method
 

  1. Cook pasta in salted boiling water until al dente. Drain and cool.
  2. Char corn in a hot skillet until lightly browned.
  3. Whisk mayo, sour cream, lime juice, zest, garlic, and spices.
  4. Toss pasta and corn with dressing until coated.
  5. Fold in cotija and cilantro.
  6. Chill 30 minutes before serving.

Notes

Best served chilled. Add extra lime juice before serving if needed.