Elote Street Corn Pasta Salad

Name: Elote Street Corn Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz rotini or elbow pasta, cooked and cooled; 4 ears of corn, grilled or roasted, kernels cut off; 1/2 cup mayonnaise; 1/4 cup sour cream; Juice of 2 limes; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 cup cotija cheese, crumbled; 1/3 cup fresh cilantro, chopped; 1/4 cup red onion, finely diced; 1 jalapeño, seeded and minced (optional); Salt and pepper to taste

Creamy street-corn pasta salad with charred corn, cotija, lime, and fresh cilantro.

Total time

40 min

Serves

8

Difficulty

Medium

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As seen on Episode 2

The pantry

kitchen

Essentials · serves 8

12 oz rotini or elbow pasta, cooked and cooled 4 ears of corn, grilled or roasted, kernels cut off 1/2 cup mayonnaise 1/4 cup sour cream Juice of 2 limes 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/2 cup cotija cheese, crumbled 1/3 cup fresh cilantro, chopped 1/4 cup red onion, finely diced 1 jalapeño, seeded and minced (optional) Salt and pepper to taste

·

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The preparation

8 steps, about 40 minutes start to finish.

01
Cook pasta according to package directions, drain, and cool.
02
Grill or roast corn until charred in spots; cut kernels off the cob.
03
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder.
04
Add cooled pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño.
05
Toss until well coated.
06
Season with salt and pepper.
07
Refrigerate for at least 30 minutes before serving.
08
Top with extra cotija and a dusting of chili powder to serve.

lightbulb The chef's notes

“Get a good char on the corn so it tastes smoky and sweet like real elote. Cool the pasta before tossing and chill it 30 minutes so the lime and spices soak in.”

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