Elote Pasta Salad

By spend with pennies
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Ingredients

4 cobs corn
12 ounces medium pasta
¼ cup finely diced red onion
â…" cup chopped fresh cilantro (extra for garnish)
1 jalapeno (seeded and finely diced)
½ cup cotija cheese (or feta, crumbled, divided)
¾ cup mayonnaise
½ cup sour cream
2 small limes (juiced and zested)
1 clove garlic (minced)
½ teaspoon smoked paprika (or ancho chile powder)
½ teaspoon salt (more to taste)
¼ teaspoon black pepper

  • Prep Time20mins
  • Cook Time20mins
  • Servings8
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Instructions

Preheat grill to medium-high heat. Remove the husks from the corn and add the corn to the grill. Cook for 8 to 10 minutes, turning occasionally, until lightly charred. Remove from grill and let cool. Cut the grilled corn off the cob and set aside.

Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Drain and rinse under cold water. Set aside.

In a large bowl, whisk together mayonnaise, sour cream, ½ tablespoon lime zest, 3 tablespoons lime juice, garlic, smoked paprika, salt, and pepper.

Add cooked pasta, corn kernels, red onion, cilantro, jalapeno, and â…" of the cheese. Toss well to combine.

Refrigerate at least 1 hour before serving. Sprinkle with the remaining cheese and extra cilantro if desired.

Pasta,Salad,Side Dish
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