Elote Corn Pasta (Print Version)

Sweet corn, creamy chili-lime sauce, and al dente pasta come together for a fresh, punchy summer treat.

# Ingredients:

→ Pasta

01 - 1 tablespoon olive oil
02 - 250 g elbow macaroni

→ Vegetables

03 - 20 g fresh cilantro, chopped
04 - 100 g red bell pepper, finely diced
05 - 80 g red onion, finely diced
06 - 2 ears fresh corn, husked

→ Dressing

07 - 1/4 teaspoon cayenne pepper
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1 teaspoon chili powder
11 - 2 tablespoons lime juice, squeezed fresh
12 - 60 g sour cream
13 - 80 g mayonnaise

→ Finish

14 - 60 g cotija cheese, crumbled

# Steps:

01 - Dish it up cold.
02 - Pop the salad in the fridge for at least an hour so everything soaks up the flavors.
03 - Give it a taste. Want more heat or zing? Add extra lime or chili.
04 - Sprinkle cotija cheese across your salad, then fold it in gently.
05 - Coat everything with the dressing. Stir gently so it all gets mixed well.
06 - Mix in the corn, red onion, bell pepper, and cilantro with your cooled noodles.
07 - Whisk together mayo, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne until it's all smooth.
08 - Chop up your onion and bell pepper super fine and put them into bowls.
09 - Let the corn cool off, then slide off the kernels with a knife. Set them aside.
10 - Heat your grill to medium-high and toast the corn for around 8 to 10 minutes, turning so it gets a little char all over and softens up.
11 - Let the noodles sit until they're cool, tossing now and then so they don't clump together.
12 - Tip out the cooked macaroni into a big bowl. Drizzle on the olive oil and toss it so every piece gets a shine.
13 - Drop those noodles into boiling water and cook for about 8-10 minutes, just til they're al dente. Check the package if you want to be sure.
14 - Start with a big pot, add water and plenty of salt, then turn up the heat and wait for it to bubble away.

# Notes:

01 - Make sure your noodles are cool before adding sauce, or it'll split.
02 - Grilling the corn gives the salad a sweet, smoky kick.
03 - Mixing mayo and sour cream together? It's how you get it super creamy with a hint of tang.
04 - Dial up the heat with extra chili or cayenne if you want it spicier.
05 - Letting it chill in the fridge for an hour makes the flavors really pop.

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