Ingredients
8 oz rotini pasta (or other short pasta)
3 ears fresh corn, husked
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon chili powder, plus more for garnish
1/2 teaspoon smoked paprika
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1/2 cup crumbled cotija cheese, divided
Instructions
1-Cook the pasta: Boil rotini until tender-firm, drain, rinse with cool water, and cool completely.
2-Char the corn: Grill corn on the cob until lightly charred, cool, then cut kernels off.
3-Make the dressing: Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
4-Combine everything: Toss cooled pasta, corn, red onion, cilantro, and half the cotija, then add dressing and toss gently.
5-Finish and chill: Transfer to a serving dish, top with remaining cotija and chili powder, cover and refrigerate at least 30 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Grill the corn yourself for the most authentic smoky elote flavor, though frozen charred corn works in a pinch.
💡 Let the pasta cool completely before adding the dressing to prevent it from becoming watery.
💡 If the dressing thickens after chilling, stir in a spoonful of sour cream or a squeeze of lime juice to refresh it.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: about 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 17 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg