Description
A refreshing pasta salad inspired by Mexican Elote, featuring charred corn kernels, salty Cotija cheese, and a zesty lime-mayo dressing.
Ingredients
Scale
- 4 ears of fresh corn
- 12 oz rotini pasta
- 1/2 cup mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp smoked paprika
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- Salt to taste
Instructions
- Grill corn cobs over medium-high heat until charred, then shave kernels into a bowl.
- Boil rotini pasta until al dente, drain, and rinse with cold water.
- Whisk mayonnaise, lime juice, and smoked paprika in a small bowl.
- Combine pasta and corn in a large mixing bowl.
- Fold in the prepared dressing and Cotija cheese.
- Garnish with chopped cilantro and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling/Boiling
- Cuisine: Mexican-Fusion