Elote Pasta Salad
Elote Pasta Salad is a bold, creamy, and flavor-packed twist on classic pasta salad. Featuring smoky corn, cotija cheese, herbs, and a zesty chili-lime dressing, it’s perfect as a summer side or light meal. Ready in just 20 minutes!
Ingredients
Salad ingredients:
- 8 oz farfalle N65 or any bow tie pasta
- 2 tbsp olive oil for tossing the pasta
- 2 cups fire-roasted corn cut from the cob, or 1 (15 oz) can, drained
- 1 cup crumbled cotija cheese
- 1/3 cup roughly chopped parsley
- 1/3 cup roughly chopped basil
- 1/2 ripe avocado cubed
- 1/4 cup finely chopped chives
Dressing ingredients:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp olive oil
- 1/4 tsp chili powder
- 1/4 tsp red pepper flakes
- 3 tbsp fresh lime juice + zest of 1 lime
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, drain, toss with 2 tbsp olive oil, and let cool.
- In a bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, red pepper flakes, lime juice and zest. Season to taste. Chill.
- In a large bowl, mix pasta, corn, cotija, parsley, basil, chives, and avocado.
- Add ¾ of dressing and toss gently.
- Transfer to serving dish and drizzle with remaining dressing. Sprinkle with Tajín, if desired.