All the zesty, creamy flavors of elote tossed with tender pasta, lime-chili dressing, cilantro, and cotija. Perfect for potlucks, BBQs, or an easy make-ahead lunch.
8ouncesshort pasta (elbow, rotini, or penne), uncooked
2cupscorn kernels (grilled, frozen thawed, or canned rinsed)
1cupcherry tomatoes, halved
1/2cupred onion, finely chopped
1/2cupfresh cilantro, chopped
1/3cupcotija cheese, crumbled
1/3cupmayonnaise
1/3cupsour cream (or plain Greek yogurt)
2tablespoonsfresh lime juice
1teaspoonchili powder
1/2teaspoonsmoked paprika
1/4teaspoongarlic powder
salt and black pepper, to taste
optional: 1 jalapeño, seeded and minced (for heat)
optional protein: 1 1/2 cups diced grilled chicken, sautéed shrimp, or black beans
Instructions
Bring a large pot of salted water to a boil. Cook pasta to al dente per package directions. Drain and rinse under cold water to cool completely.
Prep corn: if grilled on the cob, cut kernels off; if using frozen, thaw and pat dry; if canned, drain and rinse well.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth. Taste and adjust lime/salt/heat.
In a large mixing bowl, combine cooled pasta, corn, cherry tomatoes, red onion, and cilantro.
Pour most of the dressing over the salad and toss gently to coat. Add more dressing as needed so everything is lightly but evenly coated.
Fold in crumbled cotija (and jalapeño or protein, if using). Reserve a little cotija and cilantro for garnish.
Cover and chill for at least 30 minutes to let flavors meld.
Before serving, toss again. If the salad tightened up, loosen with a teaspoon of lime juice or a splash of milk. Garnish with remaining cotija and cilantro. Serve cold with lime wedges.