Mexican Street Corn Pasta Salad

Serves 1
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Directions

  1. 1Start by preparing the dressing.
  2. 2Combine 1 cup of mayo, 0.5 cup of sour cream (or unflavored Greek yogurt), zest from 2 limes, and 0.25 cup of lime juice.
  3. 3Add salt and pepper to taste.
  4. 4Mix all dressing ingredients carefully.
  5. 5Add a little bit of Everything But The Elote seasoning to the dressing for extra flavor, and set aside.
  6. 6Cook 2.5 cups of dry macaroni or other pasta (or use pre-cooked, cold pasta).
  7. 7Roast a 10 oz bag of corn.
  8. 8Add garlic, tahini, and Everything But The Elote seasoning to the corn while roasting.
  9. 9Add 0.5 cup of cotija cheese (or parmesan).
  10. 10Add 2 garlic cloves (or to taste), 1 cup of red onion, and 0.5 cup of chopped cilantro.
  11. 11Include a mild jarred jalapeno (or fresh if preferred) to taste.
  12. 12Add 1 teaspoon of chili powder, 0.25 teaspoon of garlic powder, 0.125 teaspoon of cayenne pepper.
  13. 13Season with salt and pepper.
  14. 14Add the cooled roasted corn to the pasta and other ingredients.
  15. 15Add the prepared dressing to the pasta mixture and mix well.

Ingredients

  • 1 cup mayo
  • 0.5 cup sour cream
  • unflavored Greek yogurt
  • 2 limes lime zest
  • 0.25 cup lime juice
  • salt
  • pepper
  • Everything But The Elote seasoning
  • 2.5 cups dry macaroni or pasta
  • 10 oz bag corn
  • garlic
  • tahini
  • 0.5 cup cotija cheese
  • 2 garlic cloves
  • 1 cup red onion
  • 0.5 cup chopped cilantro
  • mild jarred jalapeno
  • 1 tsp chili powder
  • 0.25 tsp garlic powder
  • 0.125 tsp cayenne pepper

Tips

  • Use unflavored Greek yogurt if you need to use it up.
  • Adjust the amount of jalapeno based on spice preference; mild jarred jalapenos can be used for less heat.
  • Consider adding chicken to make it a full meal.