Ingredients
Equipment
Method
Step-by-Step Instructions
- Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Grill fresh corn over medium heat for about 10 minutes until charred. Cool slightly and slice kernels off the cob.
- Whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, garlic, and smoked paprika in a mixing bowl. Season with salt and pepper to taste.
- In a large bowl, combine cooled pasta, corn, red onion, cilantro, and dressing. Fold gently to combine.
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Before serving, stir gently, garnish with additional cilantro, lime wedges, and chili powder, then enjoy!
Nutrition
Notes
This Elote Pasta Salad is versatile, delicious, and perfect for gatherings or family meals!
