Name: Elotes Shrimp Pasta Salad
Prep time: 20 min
Cook time: 11 min
Total time: 271 min
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

Jump to Recipe Print Recipe

Elotes is one of life’s simple pleasures; each bite filled with such delicious complexity that it is pure comfort. I wanted to put that beautiful melding of flavors into a pasta salad. After several renditions that were good, my friend, Mike, came up with the suggestion of shrimp. This single addition took it from good to bliss. Here is comfort on a plate that is sure to please everyone at the table.

I served it along side grilled chicken and simple green beans. Heaven!

Elotes Shrimp Pasta Salad

An easy twist pairing pasta salad and street corn

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes

Cook Time: 11 minutes

Chill Time: 4 hours

Total Time: 4 hours 31 minutes

Course: Side Dish

Cuisine: Fusion, Mexican

Keyword: cilantro, easy and quick, pasta salad, shrimp, side dish, summer produce

Servings:

Calories: 192kcal

Equipment

Strainer
Aluminum Foil
Cutting board
large bowl
small bowl

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

US Customary - Metric

Instructions

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