Elote Pasta Salad

Inspired by the iconic flavors of elote, this pasta salad features al dente pasta shells mixed with charred corn, tangy cotija cheese, zesty lime, and a creamy chipotle dressing. Each ingredient harmonizes to create a symphony of flavors that pay homage to the beloved street food classic.

Whether seved as a side dish at a summer barbeque, a star attraction at a potluck gathering, or a satisfying meal on it's own, our elote pasta salad is sure to impress and delight.

Taste the essence of Mexican street food reimagined in a delightful pasta salad creation!

Ingredients:

• 8 oz rotini pasta

• 1 tsp olive oil

• 1 (12oz) bag of frozen fire roasted corn (cooked according to package instructions)

• ½ cup crumbled queso fresco cheese

• ¼ cup freshly chopped cilantro plus extra to garnish

Dressing

• ½ cup sour cream

• ¼ cup mayonnaise

• 1 tbsp olive oil

• 1 tsp chili powder

• ½ tsp garlic powder

• 3 tbsp lime juice

• Zest of 1 lime

• Salt to taste

• Pepper to taste

Instructions: 

Cook pasta according to package directions until al dente. Toss with 1 tsp olive oil and set aside to cool to room temperature or pop into the fridge to speed up the cooling process.

In a medium bowl combine sour cream, sour cream, mayo, olive oil, chili powder, garlic powder, lime juice and zest and season with salt and pepper.

In a large bowl, combine cooked pasta, corn, queso fresco, and cilantro.

Pour dressing over salad. Toss until everything is well coated.

Garnish with fresh chopped cilantro.

Enjoy.