Elote Pasta Salad
Elote Pasta Salad
Ingredients
- Dressing:
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- Salad:
- 6 ears fresh corn on the cob, husked
- 1 tablespoon canola oil, for brushing
- 12 oz. fusilli pasta, cooked according to package directions
- ¼ cup chopped fresh cilantro
- 3 green onions, sliced
- 1 avocado, diced
- 1 jalapeno, seeds removed and finely diced
- ¼ cup crumbled cotija cheese
- tajin seasoning, to taste
Instructions
- Dressing:
- In a medium bowl, combine sour cream, mayo, olive oil, lime juice, chili powder, paprika, salt, and black pepper. Refrigerate until ready to use.
- Salad:
- Preheat grill for high heat. Brush corn with oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
- In a large bowl, combine cooked fusilli, corn kernels, cilantro, green onions, avocado, jalapeno, and cotija cheese. Pour the dressing and toss to combine. Finish with a sprinkle of Tajin. Enjoy!