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Elote Pasta Salad 

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Elote Pasta Salad combines the essence of street corn with creamy, summer-filled pasta salad, blending the flavors of sweet roasted corn, creamy dressing, salty crumbled Mexican cotija cheese and other vibrant seasonings into one delightful dish.

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STEP 1:  Grill or roast fresh corn on the cob until charred and tender. Allow it to cool slightly, then carefully slice off the kernels and add to the bowl with the pasta.

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STEP 2:  In a separate bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, garlic, cotija cheese, salt and pepper. Refrigerate.

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STEP 3:  Finely chop red onion, jalapeño pepper, and cilantro. Add the veggies, cilantro, and cotija cheese to the bowl with the pasta and corn.

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STEP 4:  Pour the dressing over the pasta and veggies, reserving about ⅓ cup to drizzle on top. 

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STEP 5:  Gently toss until everything is evenly coated, then mix in diced cheddar cheese.

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STEP 6:  Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

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STEP 7:  When ready to serve, give it a final toss and garnish with additional cotija cheese, chili powder, cilantro leaves and fresh lime wedges.

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