Vegetarian
Mexican Street Corn Pasta Salad
Prep
10 minutes
cook
10 minutes
total
20 minutes
Ingredients
- 8 oz. rotini pasta
- 2 cups corn kernels (we used grilled corn)
- 1/4 cup mayonnaise
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled Cotija cheese
- 1 tbsp. lime juice
- 2 tbsp Spanglish Asadero Elote Seasoning
- 1/4 cup cilantro, chopped finely
- 1 jalapeño, seeded and diced
featured seasoning
Elote
Directions
- Cook the pasta according to package instructions for el dente, about 7-8 minutes in boiling water. Drain and set aside to cool.
- In a large bowl, mix the mayonnaise, sour cream, lime juice, and Spanglish Elote Seasoning.
- Add the cooked pasta, corn, cotija cheese, cilantro, red onion, and jalapeno to the bowl. Toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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