Street Corn Pasta Salad with Flame Roasted Green Chile

Instructions

Fill a large pot with salted water and bring it to a boil. Once water is boiling add pasta and cook per package directions. 

While the pasta cooks, prep the remaining ingredients. Char corn over an open flame or in the oven on broil. Turn it every few minutes until it is slightly burnt. Remove and cut off the charred kernels. 

Dice the jalapeno, remove the seeds and add to the corn. Add sour cream, mayo, lime juice, 505SW Flame Roasted Green Chile, corn, jalapenos, ½ a bunch of cilantro, elote seasoning, and salt and pepper to a large bowl. Stir to combine. 

Once the pasta is cooked, drain the water and add to the sour cream mixture. Stir until combined and serve either hot or cold. If cold it needs to be chilled for a minimum of 4 hours, but best the next day. 

You can add more sour cream and mayo if needed as the pasta will absorb a lot of the sauce. Remember to season to taste depending on how much extra sauce you add. Top with fresh cilantro and a sprinkle of elote seasoning and enjoy!