Description
A creamy, zesty pasta salad inspired by Mexican street corn (elote), featuring fire-roasted corn, Cotija cheese, cilantro, and a tangy lime-chili dressing.
Ingredients
– 16 oz. rotini pasta
– 2 tsp olive oil
– 4 (10 oz.) bags frozen fire-roasted corn (or 3 cans corn, drained)
– 1 cup crumbled Cotija or queso fresco
– 1/3 cup chopped cilantro (+ garnish)
Dressing:
– 1 cup sour cream
– ½ cup mayo
– 2 tbsp olive oil
– 1 tsp chili powder
– ½ tsp garlic powder
– Pinch cayenne pepper
– 3 tbsp lime juice + 2 tsp zest
– Salt & pepper to taste
Instructions
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Cook the pasta: Boil 16 oz. rotini until al dente. Drain, rinse with cold water, toss with 2 tsp olive oil, and set aside to cool.
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Prepare the corn: Cook 4 (10 oz.) bags frozen fire-roasted corn (or drain 3 cans corn). If desired, pan-sear for extra smokiness.
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Make the dressing: Whisk together 1 cup sour cream, ½ cup mayo, 2 tbsp olive oil, 1 tsp chili powder, ½ tsp garlic powder, a pinch of cayenne, 3 tbsp lime juice, 2 tsp lime zest, salt, and pepper.
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Combine everything: In a large bowl, mix the cooled pasta, corn, 1 cup Cotija cheese, and ⅓ cup cilantro. Pour in most of the dressing and toss well.
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Chill & serve: Refrigerate 30+ minutes. Before serving, drizzle with extra dressing and garnish with more cilantro.
Shortcut: Use pre-cooked corn and bottled lime juice if in a rush!
Notes
– For extra smokiness, char fresh corn on the grill.
– Substitute Greek yogurt for sour cream for a lighter version.
– Best served chilled after 1–2 hours for flavors to meld.