Mexican elote corn pasta salad
Makes 4 servings
Ingredients
1 TB extra virgin olive oil
4 oz, uncooked penne, fusilli, or radiatore pasta (or similar)
3 cups corn (thawed from frozen or cut from about 4 ears)
½ cup chopped green onion
1 medium jalapeño,seeded and finely chopped
2 cloves garlic, finely chopped
4 TB mayonnaise
1 TB plus 1 tsp lime juice
½ tsp kosher salt
2 oz cotija cheese, crumbled
¼ cup chopped cilantro, plus more for garnish
¾ tsp chili powder
½ cup canned beans of choice, rinsed and drained (I used kidney beans)
Directions
Follow package directions to cook pasta, then drain well and rinse with cold water and drain again.
Meanwhile, add olive oil to a 12-inch nonstick skillet set over medium-high heat. Add the corn, green onion, and jalapeño and cook to brown the corn slightly, about 6-8 minutes, stirring occasionally. Add garlic and cook until fragrant, stirring constantly, for approximately 2 more minutes. Remove from heat and set aside to cool a little.
In a large mixing bowl, whisk together the mayonnaise, lime juice, and salt until smooth. Add the pasta, corn, and beans and gently fold together to combine, then fold in the cheese and cilantro. Add in the chili powder, then taste and adjust seasoning. Refrigerate for at least 30 minutes before serving.
Recipe based on one in Best of WW cookbook
Makes 4 servings
Ingredients
1 TB extra virgin olive oil
4 oz, uncooked penne, fusilli, or radiatore pasta (or similar)
3 cups corn (thawed from frozen or cut from about 4 ears)
½ cup chopped green onion
1 medium jalapeño,seeded and finely chopped
2 cloves garlic, finely chopped
4 TB mayonnaise
1 TB plus 1 tsp lime juice
½ tsp kosher salt
2 oz cotija cheese, crumbled
¼ cup chopped cilantro, plus more for garnish
¾ tsp chili powder
½ cup canned beans of choice, rinsed and drained (I used kidney beans)
Directions
Follow package directions to cook pasta, then drain well and rinse with cold water and drain again.
Meanwhile, add olive oil to a 12-inch nonstick skillet set over medium-high heat. Add the corn, green onion, and jalapeño and cook to brown the corn slightly, about 6-8 minutes, stirring occasionally. Add garlic and cook until fragrant, stirring constantly, for approximately 2 more minutes. Remove from heat and set aside to cool a little.
In a large mixing bowl, whisk together the mayonnaise, lime juice, and salt until smooth. Add the pasta, corn, and beans and gently fold together to combine, then fold in the cheese and cilantro. Add in the chili powder, then taste and adjust seasoning. Refrigerate for at least 30 minutes before serving.
Recipe based on one in Best of WW cookbook