Elote-Inspired Pasta Salad

This zesty pasta salad draws inspiration from the flavors of elote – a Mexican recipe with grilled corn on the cob that’s smothered in a creamy mayo-based sauce and sprinkled with chili powder, cotija cheese and lime. You can use fresh corn kernels or thawed frozen corn kernels, making Elote-Inspired Pasta Salad a winning side dish any time of year.

Elote-Inspired Pasta Salad

Serves 6

Active Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 6 ounces small whole-wheat pasta such as reginetti or elbows (about 2 1/2 cups)
• 1 tablespoon extra-virgin olive oil
• 3 cups fresh corn kernels (from 4 to 5 ears) or thawed frozen corn kernels
• 4 tablespoons crema Mexicana or sour cream
• 4 tablespoons light mayonnaise
• 1/2 teaspoon grated lime zest
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1 small clove garlic, grated
• 4 tablespoons crumbled cotija cheese, divided
• 2 tablespoons chopped fresh cilantro, divided
• 1/4 teaspoon smoked paprika, divided

Directions:

1. Bring a large pot of water to a boil; cook 6 ounces pasta according to package directions. Drain thoroughly; spread in an even layer on a baking sheet to cool.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 3 cups corn; cook, undisturbed, until blistered, about 2 minutes. Stir and spread into an even layer; cook, stirring every 2 minutes, until charred in many spots, about 4 minutes. Transfer to the baking sheet with the pasta. Let cool to room temperature, about 15 minutes.
3. Meanwhile, combine 4 tablespoons crema (or sour cream), 4 tablespoons mayonnaise, 1/2 teaspoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon salt, garlic, 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika together in a large bowl; whisk until well combined. Reserve 2 tablespoons of the crema mixture in a small bowl.
4. Add the pasta-corn mixture to the remaining crema mixture in the large bowl; toss to combine. Transfer to a platter or bowl. Drizzle with the reserved 2 tablespoons crema mixture. Sprinkle with the remaining 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika.

Recipe nutrition per serving: 246 Calories, Total Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Carbohydrates: 36 g, Fiber: 4 g, Total Sugars: 6 g, Protein: 8 g, Sodium: 336 mg, Vitamin A: 314 IU.

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