Elote Pasta Salad

Ingredients

16 oz box rotini (cooked and drained)

1 can Mexicorn

1 cup cotiia cheese, or other crumbled Mexican cheese

1/3 cup fresh cilantro, or 2 Tblsp. dried cilantro

1 cup diced purple onion

1 1/2 cups sour cream

1 cup mayonnaise 

2 Tblsp. olive oil

1 Tblsp. elote seasoning (see recipe below)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

3 Tblsp. lime juice

Salt

Pepper

Cayenne pepper (optional)

Lime wedges, cilantro and cotija cheese for garnish

 

Elote seasoning (makes extra):

2 Tblsp. chili powder

½ Tblsp. smoked paprika

2 tsp granulated sugar

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp fine sea salt

½ tsp dried lemon peel

 

Preparation:

1. Cook and drain pasta, then put in large bowl. Let cool.

2. Add corn, cheese, onion and cilantro.

3. In a small separate bowl, whisk together sour cream, mayonnaise, oil and seasonings. NOTE: The chili powder, cumin and garlic powder are needed IN ADDITION to the elote seasoning.

4. Pour dressing mixture over pasta. Squirt with lime juice, and stir until combined.

5. Chill until ready to serve. 

6. Garnish with lime wedges, cilantro and cotija, if desired.