A delightful fusion of traditional Mexican street corn, known as elote, with the comforting heartiness of pasta, dressed in a zesty creamy dressing.
Ingredients
Scale:
12 oz pasta (such as rotini or penne)
2 cups fresh corn kernels (grilled or boiled)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/2 cup mayonnaise
1/4 cup sour cream
Juice of 2 limes
1 tablespoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
1/2 cup crumbled cotija cheese (or feta cheese)
1 avocado, sliced (for garnish)
Extra lime wedges (for serving)
Instructions
Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.
Prepare the Corn: If using fresh corn, grill the corn until it’s charred and tender, about 10 minutes. If boiling, cook for 5-7 minutes until tender. Cut the kernels off the cob.
Mix the Dressing: In a medium mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta, grilled corn, diced bell pepper, cherry tomatoes, red onion, and fresh cilantro. Gently fold in the dressing until well coated.
Add the Avocado: Carefully fold in the diced avocado.
Chill the Salad: Cover the bowl and refrigerate for at least 30 minutes.
Serve: Give the salad a gentle toss, garnish with crumbled cotija cheese, sliced avocado, and extra lime wedges before serving.
