Elotes Shrimp Pasta Salad
192kcal
Ingredients
- 1/2 English cucumber peeled, seeded and cubed
- 2 jalapeños finely chopped
- 1/4 cup shallot finely minced
- 12 cherry tomatoes mutlicolored
- 3 ears of corn grilled and charred
- 1 cup uncooked orzo
- 3 tablespoons olive oil mayonnaise heaping
- 1 tablespoon crème fraîche heaping
- 1 lime - zested and juiced
- 2 tbsp chili powder
- 3/4 cup cotija cheese crumbled / divided
- 1/4 cup chopped fresh cilantro packed
- 1/2 pound cooked shrimp tailed removed
- salt and pepper to taste
- 1/2 avocado
- 1 tablespoon olive oil
- 3 tablespoons water
Equipment
- Aluminum Foil
- large bowl
- small bowl
Method
- Husk corn. Place ears on three pieces of aluminum foil. Divide the olive oil amongst the three ears and add 1 tablespoon of water to each foil packet. Wrap tightly
- Throw corn on a grill on high heat or under a broiler for about 10 minutes. Turn halfway through. I usually make extra corn and use the leftovers.
- Bring 2 cups of water to a boil. Salt generously
- Cook orzo for 11 minutes
- Drain pasta and set in a bowl
- Finely mince the shallot
- Peel the English cucumber, remove the seeds and finely cube
- Slice the jalapeños in half, remove seeds and finely dice
- Add the cucumber, shallot and jalapeños to the pasta
- After the corn has cooled enough to handle, slice each side to remove the corn from the cob
- Coarsely chop the cooked shrimp (remove tails if necessary). I used precooked shrimp from Wegman's. Add the corn and shrimp to the bowl
- Wash and quarter the cherry tomatoes and add to the bowl
- Rinse a handful of fresh cilantro and squeeze out the excess water. Finely mince, stems and all. Add 3/4 of it to the bowl.
- In a small bowl, juice 1 lime (roll first to loosen for easier juicing). Add remaining chopped cilantro. Add three heaping tablespoons (the kitchen spoon, not the measuring spoon) of light or olive oil mayonnaise. Add 1 teaspoon of chili powder and 1 heaping tablespoon (kitchen kind) of crème fraîche
- Pour over other ingredients and mix
- Add 1/2 cup of cotija cheese (crumble well)
- Mix again and chill for at least four hours
- Before serving, top with remaining 1/4 cup of cotija cheese and sliced avocado
Nutrition
Calories192kcalCarbohydrates23gProtein10gFat8gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat1gCholesterol68mgSodium371mgPotassium339mgFiber3gSugar5gVitamin A829IUVitamin C24mgCalcium111mgIron2mg
