Description
A delightful summer dish that combines the flavors of elote with hearty pasta, perfect for picnics and barbecues.
Ingredients
Scale
- 8 oz Pasta (fusilli, rotini, penne, or gluten-free alternative)
- 2–3 ears Fresh Corn (or 2 cups frozen corn)
- 1 cup Cotija Cheese, crumbled
- 1 small Red Onion, finely chopped
- 1/4 cup Cilantro, chopped
- Juice from 2 Limes
- 3 tablespoons Olive Oil
- 1 teaspoon Chili Powder
- Salt and Pepper, to taste
- 1 Avocado, diced (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil, add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water before draining.
- Prepare the corn: If using fresh corn, shuck the ears, slice the kernels off the cob, and sauté in olive oil over medium heat for 5-7 minutes until charred.
- Toss the ingredients: In a large bowl, combine cooked pasta, charred corn, red onion, cilantro, and cotija cheese. Gently toss.
- Whip up the dressing: Mix lime juice, remaining olive oil, chili powder, salt, and pepper. Adjust seasoning to taste.
- Combine everything: Pour the dressing over the pasta mixture and toss. Use reserved pasta water to adjust consistency if needed.
- Final touches: Fold in diced avocado if using. Serve immediately or chill in the fridge for 30 minutes.
Notes
Serve with additional cotija cheese and lime slices. Pairs well with grilled proteins or tacos.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: summer salad, street corn, pasta salad, elote, picnic recipe