Description

A creamy, zesty pasta salad inspired by Mexican street corn (elote), perfect as a side dish or main course. Packed with roasted corn, cotija cheese, fresh lime, and a smoky chili-lime dressing, it’s a summer favorite you’ll make again and again.

Ingredients

12 oz rotini or fusilli pasta

2 cups roasted corn (fresh, frozen, or canned)

1/2 cup cotija cheese, crumbled

1/2 cup mayonnaise

1/2 cup sour cream

Juice of 2 limes

1/4 cup chopped cilantro

1 tsp chili powder or Tajín

1/4 cup finely diced red onion (optional)

1 cup black beans, drained and rinsed (optional)

Salt and pepper to taste

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Instructions

Cook pasta in salted water until al dente. Drain and rinse under cold water.
Roast corn in a skillet until slightly charred. Cool.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
Add pasta, corn, cotija, cilantro, red onion, and black beans. Toss to coat.
Top with extra cotija, cilantro, chili powder, and a squeeze of lime before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner