Pasta:

1 lb Farfalle pasta

½ tbsp salt (for boiling pasta)

Corn:

4 corn on the cob

1 tsp salt (for water)

Elote Ingredients:

2 limes, juiced

½ cup mayonnaise

1 cup crema sour cream

5 oz cotija or feta cheese

¼ bunch fresh cilantro, chopped

Spices:

⅛ tsp cumin powder

⅛ tsp chili powder

⅛ tsp paprika

½ tsp lime chili powder

⅛ tsp salt

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Boil the Pasta: Bring a large pot of water to a boil, adding ½ tablespoon of salt. Cook the farfalle pasta according to package instructions (usually 8-10 minutes). Drain and set aside to cool.
Prepare the Corn: In a separate pot, bring water to a boil with 1 teaspoon of salt. Add the corn and cook for 8-10 minutes or until kernels are tender. Once cooked, let it cool slightly before cutting the kernels off the cob.
Make the Elote Sauce: In a large bowl, mix together the mayonnaise, crema sour cream, lime juice, cumin, chili powder, paprika, lime chili powder, and salt until smooth.
Assemble the Salad: Add the cooked pasta, corn kernels, and chopped cilantro to the large bowl. Pour the elote sauce over and gently toss to combine.
Finish and Serve: Crumble the cotija or feta cheese over the salad and toss again. Serve immediately or refrigerate until ready to serve.

Meal Prep Tip: This pasta salad can be made ahead of time and stored in the fridge for up to a day. Just toss it again before serving.

Substitutions: Use frozen or canned corn if fresh corn isn’t available. You can also substitute feta cheese for cotija.

Vegan/Vegetarian: To make it vegan, use plant-based mayo, crema, and cheese alternatives.