Ingredients
Scale
- 8 oz. elbow macaroni, cooked and drained
- 2 ears corn, grilled and removed from the cob
- 2 poblano peppers, roasted, peeled, and diced
- 1 chipotle pepper, diced or pureed
- 6 oz. pork chorizo
- 1 tbsp. fresh lime juice
- ¼ red onion, minced
- ¼ cup cilantro, chopped
- ¾ cup sour cream
- 4 oz. Cotija cheese, crumbled
Instructions
- Cook the pasta according to the package instructions. Drain and rinse with cool water to remove excess starch and prevent overcooking.
- Cook the chorizo in a skillet over medium-high heat until browned, about 5-7 minutes.
- Combine all ingredients in a large bowl and mix well. Hands work best to avoid smashing the pasta. Taste before adding extra salt (cheese is already salty).
- Garnish with fresh cilantro and extra crumbled Cotija cheese (optional). Serve immediately at room temperature.
Notes
- For grilled corn: Remove husks and silk. Grill at 500°F, flipping every 3-5 minutes for 15 minutes until kernels toast. Cut off kernels after cooling.
- For roasted poblanos: Remove seeds and stem before grilling. Roast at 500°F+ until skin blisters. Cool in a paper bag for 10 minutes, then peel and dice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta Salad
- Method: Grilling, Mixing
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg