Mexican Elote Corn Pasta Salad
4 oz, or rotini pasta
Uncooked sweet yellow corn
3 cup(s), (from about 4 ears)
½ cup(s), chopped
1 medium, seeded and finely chopped
2 clove(s), large, finely chopped
Fresh lime juice
2 oz, crumbled
¼ cup(s), fresh, chopped
- Cook the pasta according to the package directions. Drain the pasta and rinse with cold water; drain well again.
- Meanwhile, coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the corn, scallions, and jalapeño and cook until the corn is browned, about 6 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring often. Remove from heat and let cool slightly.
- In a large bowl, whisk the mayonnaise, lime juice, and salt. Add the pasta and corn and toss to combine. Stir in the cheese and cilantro. Sprinkle with the chili powder. Refrigerate the salad for at least 30 minutes before serving.
- Serving size: about 1 cup