Mexican Street Corn (Elote) Pasta

Ingredients

• 180 g Pasta (elbow or penne)
• 1 cup Corn kernels (fresh, frozen, or canned)
• 1/3 cup Mayonnaise
• 2 tbsp Lime juice
• 1 tsp Chili powder
• 1/4 cup Cotija-style cheese (or feta)
• 1/2 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes; add the corn during the last 2 minutes of cooking. Reserve about 1/4 cup pasta water, then drain.

2. 2

   In a bowl, stir together the mayonnaise, lime juice, chili powder, and black pepper. If it seems too thick, loosen with a splash of reserved pasta water.

3. 3

   Add the drained pasta and corn to the bowl and toss until evenly coated. Taste and adjust with a pinch of salt if needed.

4. 4

   Serve immediately and top with cotija-style cheese.