Elote-Inspired Pasta Salad

Ingredients 

• 3 ears of corn, or 2 cups frozen (thawed) or canned corn

• 8 ounces pasta (any short shape like fusilli, farfalle, or shells)

• 2 tablespoons sour cream

• 1/4 cup mayonnaise

• 2 limes (you’ll need both the zest and juice)

• 1 teaspoon salt

• 1 tablespoon chili powder

• 1 tablespoon garlic powder

• 3 tablespoons chopped fresh cilantro

• 1/4 cup crumbled cotija cheese

• Optional: 1–2 teaspoons finely diced pickled or fresh jalapeño

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Directions

1.  If using fresh corn, shuck and grill, broil, or bake the cobs until lightly charred, then let cool and slice the kernels off. If using frozen or canned corn, thaw or drain well, then add to a hot dry skillet and cook over medium-high heat for a few minutes until browned in spots.

2. Cook the pasta according to package instructions, then drain and let cool completely.

3. In a small bowl, whisk together the sour cream, mayo, 1 tablespoon lime zest, the juice of one lime, chili powder, garlic powder, salt, chopped cilantro, cotija cheese, and jalapeño if using.

4. Add the corn and pasta to a large bowl, pour the dressing over, and toss well to combine.

5. Taste and adjust seasoning if needed, then top with more chili powder, cilantro, cotija, and lime wedges before serving.

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