Elote (Mexican Street Corn) Pasta Salad

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup Mexican creama
• 1 teaspoon ancho chile powder
• 2 teaspoons Tapatio
• 1 clove garlic, minced
• Juice of 1 lime
• 12 ounces small pasta shells, cooked
• 4 cups corn kernels, frozen, canned, roasted or smoked.
• 1 jalapeño, seeded and diced
• 1/2 red onion, diced
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup crumbled cotija cheese

Preparation:

Combine the mayonnaise, creama, ancho chile powder, Tapatio, garlic, and lime juice into a bowl and whisk to combine.

Toss in the pasta, corn, jalapeño, onion, and cilantro; mix to coat with the dressing.

Stir in the cheese and mix well.

Sprinkle the top with additional cheese, cilantro and a sprinkle of ancho chile powder before serving.

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