Mexican street corn pasta salad

Pasta and macaroni Italian cuisine

Last summer my brother and his fiancé—wait, let me start there. Big breaking blog announcement: my little brother got engaged to his longtime girlfriend a few months back, so from now on I will be referring to her as his fiancé; it is only proper. Anyway, my future sister-in-law turned Mike and me on to elote (pronounced ay-low-tay). Elote, or Mexican street corn, is something that for so many years sounded like the oddest and maybe even grossest combination ever, in my opinion. Elote is corn on the cob smothered in all of these following things; salt, chili powder, lime juice, butter, and mayonnaise or sour cream. Maybe even a sprinkling of cheese on top just for good measure. Odd combo, right? Of all the places to eat this food, one of the first times I tried it was at a Chicago White Sox game (please, don’t start the “Oh, I love the Cubs” or “Cubs are better” convo here. I am a lover not a hater). The ballpark food I was used to growing up has certainly come a long way from a hot dog or chips with that neon orange cheese and a few pickled jalapenos. Not that …