Elote Pasta Salad

Elote Pasta Salad

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 6–8

Ingredients

For the Pasta Salad

• 1 lb short pasta, such as cavatappi or fusilli

• 4 ears fresh corn, husked

• 1 poblano pepper

• 1 Tbsp olive oil

• ½ cup crumbled cotija cheese, plus more for serving

• 4 scallions, thinly sliced

• ½ cup chopped cilantro

• 1 jalapeño, finely chopped

For the Lime-Chile Dressing

• ⅓ cup extra-virgin olive oil

• Zest and juice of 2 limes

• 1 small garlic clove, finely grated

• 1 tsp honey

• 1 tsp ancho chile powder

• ½ tsp ground cumin

• ½ tsp kosher salt

• Freshly ground black pepper

Instructions

1. Cook the pasta.
Bring a large pot of well-salted water to a boil. Cook the pasta until al dente. Drain and rinse briefly under cool water, then set aside to drain well.

2. Heat the grill.
Preheat the grill to medium-high heat.

3. Prep the vegetables.
Lightly coat the corn and poblano with olive oil.

4. Grill the corn and poblano.
Grill, turning occasionally, until the corn is lightly browned in spots and the poblano is blistered and softened. Remove from the grill and let cool slightly.

5. Prep the poblano.
Remove the stem and seeds. Peel away any loose skin, then finely dice the poblano.

6. Cut the corn.
Cut the kernels from the cobs and transfer them to a large bowl.

7. Make the dressing.
Whisk together the olive oil, lime zest, lime juice, garlic, honey, ancho chile powder, cumin, salt and black pepper.

8. Assemble the salad.
Add the pasta, poblano, scallions, cilantro, jalapeño and cotija to the bowl with the corn.

9. Dress the pasta.
Pour the lime-chile dressing over the salad and toss until everything is evenly coated. Taste and add more lime or salt as needed.

10. Finish and serve.
Top with additional cotija, scallions and cilantro. Serve at room temperature or chilled.