Elote Pasta Salad (Mexican Street Corn Pasta Salad) 

Bring the flavors of Mexican street corn to your table with this delicious and creamy Elote Pasta Salad! Perfect for potlucks, barbecues, or a tasty side dish. Here’s how to make it:

Ingredients:
For the Pasta Salad:
16 oz pasta (your choice)
2 tbsp salted butter
1 tbsp olive oil
3 ears corn on the cob (or about 2 cups frozen corn)
5 strips bacon
¾ cup sour cream
⅓ cup mayo
3 cloves garlic, minced
½ cup cotija cheese (plus additional for garnish)
½ tsp chili powder
½ tsp smoked paprika
2 tbsp lime juice (plus additional for topping)
¼ cup fresh cilantro, chopped
2 jalapeños, diced
¼ red onion, diced
1 avocado, cut into chunks
1 tbsp lime zest (for topping)
Tajin seasoning (optional, for garnish)
Instructions:
Cook the Pasta:
Cook the pasta according to package instructions. Drain and set aside.
Prepare the Corn:
If using fresh corn, grill or boil the corn on the cob until tender. Let it cool, then cut the kernels off the cob. If using frozen corn, simply thaw and sauté it in a pan with olive oil until heated through.
Cook the Bacon:
In a skillet, cook the bacon until crispy. Remove from the pan, crumble, and set aside.
Make the Dressing:
In a large bowl, combine the sour cream, mayo, minced garlic, cotija cheese, chili powder, smoked paprika, lime juice, and chopped cilantro. Mix well.
Combine Ingredients:
Add the cooked pasta, corn, diced jalapeños, diced red onion, and crumbled bacon to the dressing. Toss until everything is well coated.
Add Avocado:
Gently fold in the avocado chunks.
Serve:
Transfer the pasta salad to a serving dish. Top with lime zest, additional cotija cheese, and a sprinkle of Tajin seasoning if desired. Drizzle with extra lime juice for added flavor.