Elote Pasta Salad
This creamy elote pasta salad takes all of the best parts of mexican street corn, and turns them into a delicious creamy pasta salad. Serve this side dish with grilled meat or at your next potluck and it’s sure to be a hit!
Servings: 8 servings
Calories: 325kcal
Ingredients
- ½ lb. pasta
- 4 corn on the cob
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp. avocado oil
- 2 limes zested and juiced
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. salt
- 4 green onions chopped
- ¼ cup cilantro chopped
- 5 radishes small diced
- ½ cup cotija cheese
- 1 jalapeno minced
Instructions
- Cook pasta according to the packaging instructions and drain well. Set to the side.
- Broil corn on the cob on Hi for 10 minutes, carefully flipping the cobs halfway through. Once cool enough to handle, slice off the kernels using a sharp knife.
- While the pasta is cooking, prepare your salad dressing. In a large bowl, add mayonnaise, sour cream, oil, lime juice, cumin, chili powder.
- Dice your vegetables into a small dice, making them a uniform size as much as possible. Add veggies, corn, cheese, and cooked pasta to bowl.
- Mix well and serve immediately.
Nutrition
Calories: 325kcal | Carbohydrates: 34g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 472mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 724IU | Vitamin C: 12mg | Calcium: 95mg | Iron: 2mg