Elote Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Whisk
- 1 Wooden spoon
Ingredients
- 8 ounces pasta fusilli or rotini
- 2 cups corn kernels fresh or frozen
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1/4 cup cilantro chopped
- 1/2 cup cotija cheese crumbled
- 1/3 cup mayonnaise
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Drain the pasta and rinse under cold water to cool it down.
- In a large mixing bowl, combine the corn, cherry tomatoes, red onion, and cilantro.
- Add the cooked pasta and cotija cheese to the mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper.
- Pour the dressing over the pasta salad and toss everything together until well coated.
- Adjust seasoning to taste if necessary.
Notes
For the best results, use fresh corn kernels when in season for a sweeter flavor. If using frozen corn, thaw it completely before adding to the salad. Feel free to adjust the amount of chili powder based on your preferred level of spiciness, and for a richer taste, try adding a bit of smoked paprika to the dressing. This salad is a great make-ahead dish as it tastes even better after the flavors meld for a few hours in the fridge.
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