Elote Pasta Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil water and cook ditalini pasta. When the pasta is cooked, drain and rinse with cold water until pasta cools.

Step 2

Heat a large skillet with a tight-fitting lid over high heat. Once skillet is heated, put in 2 tbsps olive oil. Add the corn to the pan in one even layer. Sprinkle with salt and pepper, then immediately cover the skillet with a lid (when the kernels start to char and caramelize, they will begin to pop and splatter).

Step 3

Cook on high heat undisturbed for 5 minutes, or until corn is nicely charred on the bottom and fully cooked through. Remove lid, reduce the heat to medium, and add in the 2 cloves of minced garlic. Stir to combine. Cook for 1-2 minutes. Remove from heat and let cool.

Step 4

Place the sour cream, mayo, chipotle peppers, fresh lime juice, and lime zest in a blender and blend to combine. Add salt and pepper.

Step 5

In a large bowl, mix the cooked and cooled pasta with the cooled charred corn, jalapeño, cilantro, scallion ,and crumbled cotija cheese. Pour over the chipotle lime dressing.

Step 6

Reserve dressing in separate container if making ahead.