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White Sauce Elote Pasta Salad

Name: White Sauce Elote Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American - Mexican Street Corn inspired
Ingredients: 1 lb rotini or bowtie pasta; 4 ears corn, grilled and kernels cut off (or about 3 cups corn); 1 cup Meat Mitch White Sauce; ½ cup sour cream; ½ cup crumbled cotija cheese, plus more for topping; ⅓ cup chopped fresh cilantro; ¼ cup finely diced red onion; 1 jalapeño, finely diced; Juice of 1 lime; 1 tsp Meat Mitch Hatch Chili & Taco Seasoning; ½ tsp Meat Mitch Candied Jalapeño Seasoning; Salt & black pepper, to taste; Lime wedges, for serving

This White Sauce Elote Pasta Salad is everything you love about street corn—turned into the ultimate BBQ side. Meat Mitch White Sauce brings the creamy tang, while grilled corn, cotija, cilantro, and a little kick from Hatched! And Candied Jalapeño make every bite irresistible, Podsy!

Time, Servings and Calories are estimated.

Prep 20 min

Cook 15 min

Total 35 min

Serves 6

Calories 380

Ingredients

1 lb rotini or bowtie pasta
4 ears corn, grilled and kernels cut off (or about 3 cups corn)
1 cup Meat Mitch White Sauce
½ cup sour cream
½ cup crumbled cotija cheese, plus more for topping
⅓ cup chopped fresh cilantro
¼ cup finely diced red onion
1 jalapeño, finely diced
Juice of 1 lime
1 tsp Meat Mitch Hatch Chili & Taco Seasoning
½ tsp Meat Mitch Candied Jalapeño Seasoning
Salt & black pepper, to taste
Lime wedges, for serving

Instructions

Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
Grill the corn until lightly charred. Let cool, then slice the kernels from the cob.
Make the dressing: stir together Meat Mitch White Sauce, sour cream, lime juice, Hatch Chili & Taco Seasoning, and Candied Jalapeño Seasoning.
Build the salad: add pasta, grilled corn, cotija, cilantro, red onion, and jalapeño to a large bowl.
Pour over the dressing and toss until everything is well coated. Season with salt and pepper.
Refrigerate for 30-60 minutes before serving. Finish with extra cotija, cilantro, chili powder, and a squeeze of lime.