Elote is a popular Mexican street food that is basically grilled corn on the cob coated with a spicy sauce that you should never say no to. This recipe is a pasta salad variation that can be served hot or cold. I like to make a batch with fish tacos and serve it hot as a side dish, and then have the cold leftovers as a pasta salad. Make sure you used finely grated Cotija cheese, it has the texture of Parmesan, but a much different taste.
Ingredients
- 12 oz Rotini Pasta
- 10 oz Frozen Corn – white corn if possible
- 1.5 cup Mayonnaise + more if salad is dry
- 0.5 cup Sour cream
- 0.5 cup Cotija cheese
- 0.5 cup Cilantro – finely chopped
- 0.25 cup Green onion
- 1 TBL Elote Seasoning
- 1 TBL olive oil
- 1 TBL Lime juice
- Red Chili powder to taste
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Prepare pasta per the package instructions – make sure to boil in salted water.
- Make Elote sauce
- Whisk mayo, sour cream, lime juice, and Elote seasoning
- Saute Corn
- Heat skillet on Med-High.
- When warm, add olive oil and let warm.
- Add frozen corn and saute until fully cooked and starting to caramelize.
- Add corn to drained pasta.
- Mix in onions and cilantro.
- Mix in Elote seasoning.
- Mix in Cotija cheese.
- Sprinkle with red chile powder and serve.
