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–+ servings

Elotes Shrimp Pasta Salad

192kcal
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Prep 20 minutes
Cook 11 minutes
Chill Time 4 hours
Total 4 hours 31 minutes
An easy twist pairing pasta salad and street corn
Servings 10
Course Side Dish
Cuisine Fusion, Mexican

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

Method

  1. 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
  2. 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.
  3. Bring 2 cups of water to a boil. Salt generously
  4. Cook orzo for 11 minutes
  5. Drain pasta and set in a bowl
  6. Finely mince the shallot
  7. Peel the English cucumber, remove the seeds and finely cube
  8. Slice the  jalapeños in half, remove seeds and finely dice
  9. Add the cucumber, shallot and jalapeños to the pasta
  10. After the corn has cooled enough to handle, slice each side to remove the corn from the cob
  11. Coarsely chop the cooked shrimp (remove tails if necessary). I used precooked shrimp from Wegman's. Add the corn and shrimp to the bowl
  12. Wash and quarter the cherry tomatoes and add to the bowl
  13. 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.
  14. 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
  15. Pour over other ingredients and mix
  16. Add 1/2 cup of cotija cheese (crumble well)
  17. Mix again and chill for at least four hours
  18. Before serving, top with remaining 1/4 cup of cotija cheese and sliced avocado

Nutrition

Calories192kcalCarbohydrates23gProtein10gFat8gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat1gCholesterol68mgSodium371mgPotassium339mgFiber3gSugar5gVitamin A829IUVitamin C24mgCalcium111mgIron2mg

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