Elote Pasta Salad - Recipe from Price Chopper
Elote Pasta Salad
Take to the grill for this Mexican street corn-inspired dish! Grilled corn, fresh flavors and a creamy adobo dressing make this the perfect pasta salad for your next cookout.
Take to the grill for this Mexican street corn-inspired dish! Grilled corn, fresh flavors and a creamy adobo dressing make this the perfect pasta salad for your next cookout.
- Start your grill (or get a skillet hot) for the corn.
- Brush with butter or oil and grill 4 ears of fresh corn or brown in a skillet. Set aside to cool once finished.
- Boil salted water and cook 2 cups pasta until al dente.
- Cut the grilled corn off the cobs and add to drained, cooked pasta. This should yield about 3 cups of corn.
- Chop one bunch of cilantro and add to pasta. Keep some for garnish.
- Chop one bunch of green onions and add to pasta. Keep some for garnish.
- Chop one jalapeño and add to pasta (seeds optional).
- Sprinkle ¼ cup cotija cheese over the pasta. Keep some for garnish.
- Put ½ cup sour cream and ½ cup mayo into a food processor.
- Add 2 chipotle peppers packed in adobo to the food processor. Add more peppers or adobo for more spice!
- Add 2 cloves of garlic, ⅓ cup lime juice and 2 teaspoons of lime zest to the food processor.
- Blend until smooth and add salt and pepper to taste.
- Pour over pasta and mix together.
- Top with extra cilantro, green onions, cotija cheese, lime juice and enjoy!
