Mexican corn pasta salad
6 Points per serving
Serving size: about 1 cup and recipe makes four servings!

Love this take on Mexican elote—a grilled corn on the cob smothered with mayo, then topped with spices, cheese, and lime juice—and merged it with a chilled American-style pasta salad.

Thanks to Jonathan for sharing his pics with us!

Ingredients

Cooking spray
4 spray(s)
Barilla Campanelle, N. 99
4 oz, uncooked pasta, or penne, fusilli, or radiatore
Uncooked corn
3 cup(s), (from about 4 ears)
Scallion(s)
½ cup(s), chopped, chopped
Jalapeño pepper(s)
1 medium, seeded and finely chopped
Garlic
2 clove(s), finely chopped
Light mayonnaise
3 Tbsp
Fresh lime juice
1 Tbsp
Kosher salt
½ tsp
Cotija cheese
2 oz, crumbled
Cilantro
¼ cup(s), chopped
Chili powder
¾ tsp

Instructions

Cook the pasta according to the package directions. Drain the pasta and rinse with cold water; drain well again.
Meanwhile, coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the corn, scallions, and jalapeño and cook until the corn is browned, about 6 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring often. Remove from heat and let cool slightly.
In a large bowl, whisk the mayonnaise, lime juice, and salt. Add the pasta and corn and toss to combine. Stir in the cheese and cilantro. Sprinkle with the chili powder. Refrigerate the salad for at least 30 minutes before serving.