Elote-Style Pasta Salad (Mexican Street Corn)

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

32 oz cooked corn (about 5 cobs)

½ lb short-form pasta (such as fusilli)

¾ cup mayonnaise (175g)

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon paprika (plus more for garnish)

1 teaspoon ground coriander

2 teaspoon kosher salt

1 teaspoon cayenne (optional)

3 limes (zested and juiced)

⅔ cup cotija cheese (crumbled)

¼ cup fresh cilantro (chopped)

Instructions

Cook pasta according to instructions. Drain, rinse with cool water, and let cool and set aside.

Cook the corn (boil, grill, cook from frozen, etc). Let cool and set aside.

Meanwhile, add 3/4 cup mayonnaise to a 4 qt bowl. Add the lime zest, lime juice, cumin, paprika, chili powder, coriander, and salt. Mix until combined.

Add the pasta and corn into the bowl with the sauce and mix thoroughly.

Crumble the cotija cheese (option to set aside 2 tablespoons for garnish). Fold the cheese into the pasta and corn.

Add the cilantro last, reserving a few cilantro leaves for garnish.

Lastly, garnish with the remaining cotija cheese, a dash of paprika for color, and the cilantro leaves.