"Elote" (Mexican Street Corn) Pasta Salad


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup lime juice
  • 1/2 tsp. Chili powder
  • 10 oz. Cotija cheese, crumbled (can use Feta if you can't find Cotija)
  • 1 lb. shrimp, peeled, deveined, tails off
  • 1/4 cup lime juice
  • 1/8 cup olive oil
  • 1 tbsp. Garlic powder
  • Salt and pepper, to taste
Pasta salad
  • 1 lb. pasta, cooked and drained
  • 4 medium-large pieces of corn on the cob
  • Salt and pepper, to taste
  • 1 cup grape tomatoes, halved
  • 1/2 cup fresh parsley
  • 1/2 cup green scallions
Pickled onions
  • 1/4 large red onion, sliced thinly
  • Red wine vinegar, enough to cover onions
  • 1 tsp. sugar
  • Pinch of salt
  1. Start with your marinated items: the shrimp and the pickled onions. Place the shrimp ingredients in a zip-top bag and marinate in the fridge. In a separate container, place all your pickled onion ingredients and chill those in the fridge as well.
  2. Brush cleaned corn cobs with olive oil and sprinkle with salt. Line up corn on a sheet pan and broil in the oven on high. Turn periodically until all sides start to brown. Cool corn and slice off the kernels.
  3. Mix together dressing ingredients and set aside.
  4. Cook shrimp in a pan until they turn opaque and curl into c-shapes.
  5. In a large mixing bowl, mix together pasta, corn kernels, cooked shrimp, dressing, pickled onions, and the rest of the pasta salad ingredients together.