Description
A cool, creamy pasta salad inspired by the flavors of elote, featuring smoky corn, tangy lime, and fresh avocado.
Ingredients
Scale
- 8 oz pasta (elbow or fusilli)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup diced avocado
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted water until al dente (about 8–10 minutes). Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, corn, bell pepper, onion, avocado, cilantro, and cotija. Toss gently.
- In a small bowl, whisk together mayo, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine. Cover and chill for at least 30 minutes before serving.
Notes
For optimal freshness, add avocado just before serving. Use fresh corn for the best flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg