Description

A creamy, zesty pasta salad inspired by Mexican street corn (elote), combining al dente pasta with grilled corn, cotija dressing, avocado, herbs, chili butter, and lime mayo for a bold and refreshing dish served warm or chilled.

Ingredients

4 ounces cream cheese, at room temperature

1/3 cup sour cream

2 tablespoons extra-virgin olive oil

1–2 garlic cloves, grated

1 tablespoon fresh chives, chopped

Salt and pepper, to taste

3/4 cup cotija or feta, crumbled

1 pound short pasta

1 head romaine lettuce, shredded

2 cups grilled or roasted corn (from about 3–4 ears)

1/2 cup fresh basil, torn

1/2 cup fresh cilantro, chopped

1/2 cup spicy cheddar, diced

1 avocado, diced

4 tablespoons salted butter

2 teaspoons smoked paprika

2 tablespoons chili powder

1/2 to 2 teaspoons cayenne pepper, to taste

1/4 cup mayonnaise or yogurt

2 tablespoons fresh lime juice

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Instructions

In a large bowl, whisk together cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija until smooth.
Boil short pasta in salted water until al dente. Drain and toss into the dressing while warm.
Fold in shredded romaine, grilled corn, basil, cilantro, diced spicy cheddar, and avocado. Toss gently to combine.
In a small skillet, melt butter over medium heat. Stir in smoked paprika, chili powder, cayenne, and a pinch of salt. Cook for 30–60 seconds, then remove from heat.
In a small bowl, mix mayonnaise (or yogurt) with lime juice and a pinch of salt until smooth.
Serve pasta salad warm or chilled. Drizzle with lime mayo and spoon over chili butter just before serving.

Notes

Use grilled or roasted corn for charred flavor; frozen corn works too.

Dairy-free alternatives work well for a lactose-free version.

Add grilled shrimp, chicken, or black beans for extra protein.

Adjust spice level by modifying cayenne or adding chipotle in adobo.

Use parsley in place of cilantro, or increase basil for brightness.

Add red onion, bell pepper, or crushed tortilla chips for crunch.

Store separately if prepping ahead—combine before serving.

Gently warm pasta before serving if desired, but avoid full reheating.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 520
Sugar: 4g
Sodium: 610mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 13g
Cholesterol: 55mg