Description
A refreshing and creamy Elote-style pasta salad inspired by traditional Mexican street corn.
Ingredients
Scale
- 32 oz cooked corn (about 5 cobs)
- 1/2 lb short-form pasta such as fusilli
- 3/4 cup mayonnaise (175g)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 11/2 teaspoon paprika plus more for garnish
- 11/2 teaspoon ground coriander
- 21/2 teaspoons kosher salt
- 11/2 teaspoon cayenne (optional)
- 3 limes, zested and juiced
- 2/3 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook the Pasta: Start by boiling your pasta until it is al dente, which usually takes about 8 to 10 minutes. You will know it is ready when it is soft but still has a little bite. Make sure not to overcook it; mushy pasta ruins the salad’s texture.
- Cool & Rinse Pasta: Once the pasta is cooked, drain it and rinse it under cold water. This helps to stop the cooking process and also prevents sticking.
- Mix the Dressing: In a bowl, whisk together mayonnaise, lime juice, and any spices you fancy. You want it creamy and tangy; the lime really brightens things up. Keep an eye on the consistency; if it seems too thick, add a splash of water or more lime juice.
- Combine Ingredients: In a large bowl, toss the cooled pasta with the dressing, corn, and any other goodies like tomatoes or peppers. Give it a good mix until everything is well coated. If it feels dry, do not hesitate to add a little more dressing.
- Add Cotija Cheese: Crumble Cotija cheese over the top and gently fold it into the salad. This adds a salty, creamy flavor that complements the corn beautifully. Be careful not to crush the cheese too much; you want those delightful little chunks to remain.
- Chill Before Serving: Cover the salad and place it in the fridge for at least 30 minutes. This allows all those delicious flavors to mingle. It is tempting to skip this step, but the taste is way better chilled.
Notes
- Storage Tips: Store in the fridge for up to five days. Add mayonnaise before serving if pasta dries out.
- Expert Tips: If pasta feels sticky after cooking, rinsing it under cool water and lightly drizzling olive oil can help keep it separate. When the sauce seems to disappear into the pasta, gradually adding more mayonnaise until you reach your ideal creaminess can resolve the issue. For the best texture, crumbling Cotija cheese by hand helps maintain its form and enhances the overall dish. If you find your pasta salad becoming dry in the fridge, adding a bit of mayonnaise before serving can refresh its consistency. When choosing pasta, most short-form varieties work well; fusilli, rotini, and farfalle are all great options for this recipe.
- Reheating Instructions: This salad is best served cold. If you need to serve it warm, briefly toss it in a pan over low heat, ensuring it does not cook further.
- Serving Suggestions: Serve with grilled chicken for a complete meal. Pair with fresh lime wedges for added zest. Accompany with a fruity dessert like s’mores krispie treats.
- Recipe Variations: Add diced avocado for creaminess and healthy fats. Incorporate black beans for added protein and fiber. Mix in diced red onion for an extra crunch.
- Ingredient Notes: Fresh corn really brings a sweet crunch. If you cannot get fresh, frozen works too—just thaw it out. Cotija cheese can be substituted with Queso fresco or feta; flavor profile will change slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg