In the summer, elote sauce is a must have item to keep in the refrigerator for slathering on grilled sweet corn. Using the same sauce to make Elote Macaroni Salad is a fun way to serve a crowd without the mess.
2.5 cups elbow macaroni
3-4 ears sweet corn, kernels removed(3 cups frozen)
1/2 red onion, finely chopped
1 cup fresh cilantro leaves, chopped
1 jalapeño pepper, deseeded & minced
1/2 cup vegan parmesan cheese, shredded
3/4 cup vegan sour cream
3/4 cup vegan mayonnaise
1 clove garlic, minced
1 lime, zested
1/4 tsp chipotle powder
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1. Cook macaroni according to package directions. Drain and rinse in cold water to stop cooking process.
2. While pasta is cooking, place a medium skillet over medium-high heat with 1 Tbsp oil. Once hot, cook corn, stirring occasionally until charred, approximately 8-9 minutes. Season well with salt and pepper. Remove from heat and set aside.
3. Wisk together vegan sour cream, vegan mayonnaise, lime zest, juice from the lime, garlic, chili powder, chipotle chili powder, salt and pepper until smooth. I used a mini food processor.
4. In a large bowl, combine drained macaroni, charred corn, red onion, cilantro, jalapeño and vegan parmesan cheese. Pour dressing over salad and toss until macaroni well coated. Refrigerate until ready to serve.