Description
Creamy, tangy, and full of bold flavors, this pasta salad brings classic elote vibes to a refreshing side dish.
Ingredients
For the Pasta Salad:
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- 1/4 cup chopped cilantro leaves
- 1/2 cup crumbled cotija cheese
For the Dressing:
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and black pepper, to taste
Instructions
- Boil pasta until al dente, drain, and rinse with cold water.
- In a skillet, sauté corn in butter until lightly charred.
- In a bowl, whisk together mayo, lime juice, chili powder, paprika, salt, and pepper.
- Combine pasta, corn, jalapeño, cilantro, and cotija in a large bowl.
- Toss with dressing, chill, and serve.
Notes
- Use fresh corn off the cob for extra flavor.
- For more heat, leave jalapeño seeds or add cayenne.
- Best served chilled after resting in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes