Elotes Pasta Salad

Try this delicious recipe for Elotes Pasta Salad. It's the perfect combination of flavors and textures, with creamy avocado, tangy cotija cheese, and grilled sweet corn mixed with pasta for a satisfying meal or side dish.

Prep Time10

Cook Time15

Refrigeration Time2

Total Time2 25

Servings:

Cuisine: American, Mexican

Author: Melanie Cagle

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Equipment

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Ingredients

4 Each Corn on the Cob grilled
16 Ounces Rotini Pasta cooked and cooled/rinsed
1 Cup Cotija Cheese
2 Each Avocados peeled and chopped
1 (15 Ounce) Can Cannellini Beans drained and rinsed
4 Each Green Onions chopped
¼ Cup Fresh Cilantro chopped

Dressing

1 Cup Mexican Crema Mexican sour cream
½ Cup Mayonnaise
⅓ Cup Lime Juice freshly squeezed
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
½ teaspoon Black Pepper

Instructions

Grill corn then cut the kernels from the cob and allow to cool.
4 Each Corn on the Cob
Cook pasta according to box instructions then drain and rinse under cold water.
16 Ounces Rotini Pasta
Chop the remaining salad ingredients and add to a bowl.
1 Cup Cotija Cheese, 2 Each Avocados, 1 (15 Ounce) Can Cannellini Beans, 4 Each Green Onions, ¼ Cup Fresh Cilantro
Add the dressing ingredients to a seperate small bowl and combine together with a whisk.
1 Cup Mexican Crema, ½ Cup Mayonnaise, ⅓ Cup Lime Juice, 1 teaspoon Chili Powder, 1 teaspoon Garlic Powder, 1 teaspoon Salt, ½ teaspoon Black Pepper
Pour the dressing over the salad ingredients then toss together with salad utensils.
Allow pasta salad to rest in the refrigerator (covered) before serving.

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Nutrition

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