Mexican Elote Corn Pasta Salad
Barilla Campanelle, N. 99
4 oz, uncooked pasta, or penne, fusilli, or radiatore
Uncooked sweet yellow corn
½ cup(s), chopped
1 medium, seeded and finely chopped
2 medium clove(s), minced
Fresh lime juice
2 oz, crumbled
¼ cup(s), chopped
- Cook pasta according to package directions. Drain and rinse with cold water; drain well.
- Meanwhile, coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add corn, scallions,and jalapeño; sauté until corn is lightly browned, about 6 minutes. Add garlic; sauté 2 minutes. Remove from heat and cool slightly.
- In a large bowl, whisk mayonnaise, lime juice, and salt. Add pasta and corn mixture; toss well to coat. Stir in cheese and cilantro. Spoon into a serving bowl; sprinkle with chili powder. Refrigerate at least 30 minutes.
- Serving size: about 1 cup