Description
A refreshing elote pasta salad that combines the flavors of traditional Mexican street corn with pasta for a unique twist.
Ingredients
Scale
- 8 ounces of elbow macaroni
- 2 cups of corn kernels (fresh or frozen)
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1/2 cup of crumbled cotija cheese
- 1/4 cup of chopped fresh cilantro
- 1 lime, juiced
- 1 teaspoon of chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
- In a large skillet, sauté corn over medium heat until slightly charred. Remove from heat.
- In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the cooked pasta and charred corn to the bowl. Mix well.
- Fold in cotija cheese and cilantro gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve in a bowl and garnish with additional cotija cheese and cilantro if desired.
Notes
- For a spicier version, add diced jalapeños.
- Substitute Greek yogurt for sour cream for a healthier option.
- Try using different pasta shapes for varied textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: elote pasta salad recipe, Mexican street corn salad, pasta salad, elote recipe