Name: Elote Pasta Salad
Ingredients: 8 ounce (226 g) rotini or fusilli pasta; 2 cup (340 g) cooked corn kernels (from 2–3 corn cobs); 1 red bell pepper, diced; 1/2 cup (70 g) diced red onion; 1/2 cup (55 g) crumbled cotija cheese; 1/4 cup (15 g) chopped fresh cilantro, plus extra for serving; 1/4 cup (60 ml) mayonnaise; 1/4 cup (60 ml) sour cream; 2 tablespoon (30 ml) lime juice; 1 teaspoon of chili powder; 1/2 teaspoon of smoked paprika; 1/2 teaspoon of garlic powder; Salt and pepper, to taste; Lime wedges, for serving

Elote Pasta Salad

By: Mike Alfarah from How to Cook a Steak

Elote Pasta Salad

By: Mike Alfarah from How to Cook a Steak

I love sharing recipes that I have learned from family members and put my own twist on. My mom makes an incredible pasta salad for almost every cookout or get-together, and this is my fusion take on the recipe I learned from her many years ago. The inspiration here is one of the best street foods out there: elote. It’s a staple in Mexico that combines grilled corn on the cob with creamy, spicy and salty ingredients to give you the absolute best way to enjoy corn. This dish brings everything you love about Mexican street corn and combines it with a staple side dish that everyone can enjoy in a new way.

Yields5 - 6 servings

Ingredients

8 ounces (226 g) rotini or fusilli pasta
2 cups (340 g) cooked corn kernels (from 2–3 corn cobs)
1 red bell pepper, diced
1/2 cup (70 g) diced red onion
1/2 cup (55 g) crumbled cotija cheese
1/4 cup (15 g) chopped fresh cilantro, plus extra for serving
1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) sour cream
2 tablespoons (30 ml) lime juice
1 teaspoon of chili powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
Salt and pepper, to taste
Lime wedges, for serving

Instruction

Cook the pasta according to the package instructions until it’s al dente. Drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, cotija cheese and cilantro. Set this aside.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt and pepper. Pour the dressing over the pasta mixture and give it a toss, being careful not to break the pasta. Grab a spoon and give it a taste, and then adjust the seasoning to your preference. Cover the bowl and pop it into the refrigerator for at least 1 hour to chill and further develop its flavor.
When you’re ready to serve, give the pasta salad a gentle toss to refresh the flavors. Garnish with additional fresh cilantro and a squeeze of lime.