Elote Pasta Salad

Serves 1
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Directions

  1. 1Cook your pasta in heavily salted water until al dente. Drain and set aside. Toss with olive oil to prevent sticking.
  2. 2Cook your pasta in heavily salted water until al dente. Drain and set aside. Toss with olive oil to prevent sticking.
  3. 3Cook your pasta in heavily salted water until al dente. Drain and set aside. Toss with olive oil to prevent sticking.
  4. 4In a large mixing bowl, combine your sour cream, mayo, lime juice, tajin, chili powder, cumin, grated garlic, olive oil, and salt. Whisk to combine.
  5. 5In a large mixing bowl, combine your sour cream, mayo, lime juice, tajin, chili powder, cumin, grated garlic, olive oil, and salt. Whisk to combine.
  6. 6In a large mixing bowl, combine your sour cream, mayo, lime juice, tajin, chili powder, cumin, grated garlic, olive oil, and salt. Whisk to combine.
  7. 7Add in your cooled pasta directly into the bowl and mix to fully coat.
  8. 8Add in your cooled pasta directly into the bowl and mix to fully coat.
  9. 9Add in your cooled pasta directly into the bowl and mix to fully coat.
  10. 10Add in your red onion, corn (save a few tbsp for topping), cilantro, and cotija cheese. Toss to combine.
  11. 11Add in your red onion, corn (save a few tbsp for topping), cilantro, and cotija cheese. Toss to combine.
  12. 12Add in your red onion, corn (save a few tbsp for topping), cilantro, and cotija cheese. Toss to combine.
  13. 13Serve and enjoy!
  14. 14Serve and enjoy!
  15. 15Serve and enjoy!

Ingredients

  • 1 lb rotini pasta
  • 1 lb rotini pasta
  • 1 lb rotini pasta
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 1 lime lime juice
  • 1 lime lime juice
  • 1 lime lime juice
  • 1 tsp Tajin seasoning
  • 1 tsp Tajin seasoning
  • 1 tsp Tajin seasoning
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • Salt
  • Salt
  • Salt
  • 0.5 cup red onion, diced
  • 0.5 cup red onion, diced
  • 0.5 cup red onion, diced
  • 12 oz frozen fire roasted corn, defrosted
  • 12 oz frozen fire roasted corn, defrosted
  • 12 oz frozen fire roasted corn, defrosted
  • 0.25 cup cilantro, chopped
  • 0.25 cup cilantro, chopped
  • 0.25 cup cilantro, chopped
  • 1 cup cotija cheese, crumbled
  • 1 cup cotija cheese, crumbled
  • 1 cup cotija cheese, crumbled

Equipment

mixing bowlforkgrater

Tips

  • If you want a little bit of heat, you can add a dash of cayenne or a diced jalapeño.
  • Next time we're grilling some chicken to add to this, but it's delicious as is!
  • Toss with olive oil to prevent sticking.
  • Save a few tablespoons of corn for topping.
  • Top with extra corn, cotija cheese, and cilantro.