This delightful recipe combines the classic flavors of Mexican street corn, or elote, with pasta, making it a perfect side dish for barbecues or picnics.
Ingredients
Scale:
8 oz elbow macaroni or your favorite pasta
4 ears of fresh corn (grilled or boiled, kernels removed)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
Salt and pepper to taste
1/2 cup crumbled Cotija cheese (or feta cheese)
Extra cilantro for garnish
Lime wedges for serving
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and prevent excess starch from making the pasta sticky.
While the pasta cooks, grill the corn on high heat for about 10-15 minutes, turning occasionally until charred and tender. If using boiled corn, cook the corn for about 5-7 minutes in boiling water, then remove the kernels and let them cool.
In a medium bowl, combine the sour cream, mayonnaise, lime juice, chili powder, salt, and pepper. Stir until well blended and creamy.
In a large mixing bowl, combine the cooked pasta, grilled corn kernels, diced red bell pepper, halved cherry tomatoes, diced avocado, chopped red onion, and cilantro. Mix gently to maintain the shape of the ingredients.
Pour the dressing over the pasta mixture and toss gently until all ingredients are well coated.
Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, sprinkle the top with Cotija cheese, additional cilantro, and lime wedges on the side.
