Description
This Spicy Elote Pasta Salad combines creamy fire-roasted corn and zesty dressing for a refreshing summer dish.
Ingredients
Scale
- 8 oz Fusilli or Penne Pasta (Short shapes hold creamy dressing better.)
- 2 cups Frozen Fire-Roasted Corn (Can swap with fresh grilled corn.)
- 1 cup Cilantro (Can be replaced with parsley.)
- 4 stalks Green Onions (Red onions can be a substitute.)
- 1 cup Cotija Cheese (Use feta if cotija isn’t available.)
- 1/2 cup Mayonnaise (Greek yogurt can be a lighter option.)
- 2 tbsp Lime Juice (Fresh juice is a must.)
- to taste Spices & Seasonings (Adjust spices to taste.)
Instructions
- Bring a large pot of heavily salted water to a boil. Add the fusilli or penne pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- In a small bowl, whisk together mayonnaise, lime juice, and your choice of spices until smooth. Taste and adjust seasoning as needed.
- In a large bowl, mix the cooked pasta, thawed corn, chopped cilantro, sliced green onions, and crumbled cotija cheese.
- Pour the creamy dressing over the pasta mixture. Toss gently to coat evenly.
- Cover the salad and chill in the refrigerator for at least 30 minutes. Garnish with extra cilantro and cotija cheese before serving.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg