Elote-Inspired Pasta Salad

Makes: 6 servings

Active time: 20 minutes

Total time: 30 minutes

6 ounces small whole-wheat pasta, such as reginetti or elbows (about 2 1/2 cups)

1 tablespoon extra-virgin olive oil

3 cups fresh corn kernels (from 4 to 5 ears) or thawed frozen corn kernels

4 tablespoons crema Mexicana or sour cream

4 tablespoons light mayonnaise

1/2 teaspoon grated lime zest

1 tablespoon lime juice

1/2 teaspoon salt

1 small clove garlic, grated

4 tablespoons crumbled cotija cheese, divided

2 tablespoons chopped fresh cilantro, divided

1/4 teaspoon smoked paprika, divided

1. Bring a large pot of water to a boil; cook 6 ounces pasta according to package directions. Drain thoroughly; spread in an even layer on a baking sheet to cool.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 3 cups corn; cook, undisturbed, until blistered, about 2 minutes. Stir and spread into an even layer; cook, stirring every 2 minutes, until charred in many spots, about 4 minutes. Transfer to the baking sheet with the pasta. Let cool to room temperature, about 15 minutes.

3. Meanwhile, combine 4 tablespoons crema (or sour cream), 4 tablespoons mayonnaise, 1/2 teaspoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon salt, garlic, 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika together in a large bowl; whisk until well combined. Reserve 2 tablespoons of crema mixture in small bowl.

4. Add the pasta-corn mixture to the remaining crema mixture in the large bowl; toss to combine. Transfer to a platter or bowl. Drizzle with the reserved 2 tablespoons crema mixture. Sprinkle with the remaining 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika.

Recipe nutrition per serving: 246 calories, total fat: 10 g, saturated fat: 3 g, cholesterol: 14 mg, carbohydrates: 36 g, fiber: 4 g, total sugars: 6 g, protein: 8 g, sodium: 336 mg, vitamin A: 314 IU