Elote Pasta Salad



10 ounces macaroni pasta

4 ears of corn, husk removed and cleaned

3-4 tablespoons extra virgin olive oil

⅔ cups mayonnaise

¾ cup sour cream

1 lime, zested

¼ cup fresh lime juice

1 teaspoon tajin

½ teaspoon chili powder

1 teaspoon salt

½ teaspoon pepper

½ red onion, diced

1 jalapeno, seeds removed and finely diced

1 cup fresh cilantro, chopped

⅓ cup cotija cheese or queso fresco



Turn the grill on to medium high heat.   Drizzle some extra virgin olive oil on each ear of corn and wrap tightly in foil. Grill for 15-20 minutes, occasionally turning.  Remove corn from the grill and allow it to cool.  Using a knife, turn the corn vertically and run your knife against the center of the cob from top to the bottom, removing the kernels.


While the corn is grilling, cook the macaroni pasta according to package directions.  Drain and immediately rinse in cold water.


In a medium sized bowl, combine mayonnaise, sour cream lime zest and juice, tajin, chili powder, salt and pepper. Mix well.


In a large bowl, combine the cooled macaroni, corn kernels, red onion, jalapeno and cilantro.

Add  ¾ of the dressing into the pasta salad and mix well to combine. Refrigerate for 20 minutes.


Stir in the remaining dressing right before you serve the pasta salad.  Mix well and sprinkle cheese over the top of the salad.  Serve.



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