Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions. About 3 minutes before the pasta is done, add the ears of corn to the pot.
8 ounces elbow noodles, 4 ears of corn
Remove the corn from the water then drain the pasta and set aside.
Heat a griddle pan over medium heat then grill the corn for about 10 minutes, turning the corn a little bit every 2-3 minutes so that all the sides of the corn are toasted and blackened.
Cut the kernels off the cobs as closely as you can to the cob. Then add it to a large bowl and set aside to cool.
In the meantime, mix the sour cream, mayonnaise, lime juice, paprika, salt and chipotle powder together in a medium bowl.
1 cup sour cream, ½ cup mayonnaise, 2 tablespoons freshly squeezed lime juice, ½ teaspoon paprika, ½ teaspoon kosher salt, ½ teaspoon chipotle powder
Add the corn to the bowl of pasta, along with the queso fresco, jalapeño, onion and cilantro. Toss gently to combine.
1 cup queso fresco, 1 jalapeño, ½ purple onion, 1 tablespoon cilantro
Pour in the sour cream sauce and stir to combine. Cover, and transfer to the refrigerator to cool for at least 30 minutes before serving with fresh cilantro, a dash of chili powder and additional cheese crumbles for garnish if desired.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Seasonings may be adjusted to fit your tastes.*Photos courtesy of Karla Rae Photography.