Elote Corn Pasta Salad Recipe
Prep Time:
10 minutes
Cook Time:
7 minutes
Servings:
4 Servings
Ingredients
  • 12 ounces fusilli pasta
  • 1 tablespoon kosher salt
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 3 cups frozen corn kernels, thawed
  • 4 scallions, diced
  • 1 jalapeño, seeded and minced
  • 1 red bell pepper, seeded and diced
  • ¾ cup crumbled cotija cheese, divided
  • ¼ cup minced cilantro
Directions
  1. Add the kosher salt to a pot of water and bring it to a boil.
  2. Add the fusilli and cook until al dente, approximately 6 to 8 minutes.
  3. Add the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, onion powder, salt, and pepper to a small bowl. Whisk to combine the ingredients.
  4. Drain the fusilli and rinse it under cold water until it’s completely cooled.
  5. Add the pasta, corn, scallions, jalapeño, red pepper, cilantro, and ½ cup of cotija to a large bowl.
  6. Start with ⅔ of the dressing and toss to combine, adding more as desired.
  7. Top with the remaining cotija and serve.