If you’re craving a refreshing, bold, and utterly irresistible side dish, look no further than this Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe. This salad takes the beloved flavors of Mexican street corn—creamy, tangy, smoky, and just a little spicy—and merges them seamlessly with tender, perfectly cooked elbow macaroni. Every bite bursts with grilled corn kernels, fresh herbs, zesty lime, and crumbly cotija cheese, creating a celebration of colors and textures that brightens up any meal or gathering.
Ingredients You’ll Need
The magic of this Elote Pasta Salad is in its straightforward yet carefully selected ingredients. Each component plays a crucial role, from the creamy dressing that ties everything together to the grilled corn that provides that authentic smoky crunch. These simple elements blend perfectly to deliver a dish that feels fresh, fun, and flavorful.
- 2 cups elbow macaroni: The perfect small pasta shape to hold onto the creamy dressing and corn bits.
- 2 tablespoons olive oil: Keeps the pasta from sticking while adding a subtle richness.
- 1 cup mayonnaise: Provides a luscious, creamy base for the dressing.
- 1/2 cup sour cream: Adds tanginess and lightens the texture of the dressing.
- 1/4 cup fresh cilantro, chopped: Brings a fresh, herbaceous note to the salad.
- 2 tablespoons lime juice: Offers zingy brightness that lifts the whole dish.
- 1 teaspoon chili powder: A mild heat and smoky depth that’s essential for elote flavor.
- 1 teaspoon garlic powder: Adds savory warmth without overpowering.
- 1/2 teaspoon smoked paprika: Intensifies the smoky character, complementing the grilled corn.
- 1/4 teaspoon cayenne pepper: Provides a gentle kick to keep things exciting.
- 1/2 cup cotija cheese, crumbled: Salty and crumbly, it’s the perfect finishing touch to mimic street corn cheese toppings.
- 2 ears corn, grilled and kernels removed: The star ingredient, adding sweetness and charred smokiness.
- 1/4 cup red onion, finely diced: Adds crispness and a subtle punch of flavor.
- 1/4 cup bell pepper, diced: Contributes crunch and a splash of color.
How to Make Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
Step 1: Cook and Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook just until tender according to package instructions, usually 8-10 minutes. Drain the pasta and immediately drizzle olive oil over it to keep the noodles from sticking together as they cool. Set it aside to reach room temperature while you prepare the rest.
Step 2: Grill the Corn
Next, grab fresh ears of corn and grill them on medium-high heat for about 8-10 minutes, turning frequently to get an even, light char. This step is crucial because the smoky, slightly burnt flavor of the corn kernels is what transforms this salad into an authentic elote-inspired dish. Once grilled, carefully cut the kernels off the cob.
Step 3: Prep the Veggies
Dice the red onion and bell pepper finely. The onion lends a subtle spicy crunch, while the bell pepper adds sweetness and a vivid pop of color, making the dish as pretty as it is tasty.
Step 4: Whisk Together the Dressing
In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper until smooth and creamy. This dressing is the heart of the flavor profile, blending creamy tang, spice, and acidity perfectly.
Step 5: Combine and Toss
In a large mixing bowl, bring together the cooled pasta, grilled corn kernels, diced onion, diced bell pepper, and chopped cilantro. Pour the creamy dressing over everything and toss gently to ensure every bite is coated. This is the moment your Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe really starts to shine.
Step 6: Add Cotija Cheese and Adjust Seasonings
Sprinkle the crumbled cotija cheese over the top and gently fold it in for a salty, cheesy layer that elevates the entire dish. Give it a taste and adjust seasoning if necessary, adding a little extra lime juice or chili powder to suit your preferences.
Step 7: Chill Before Serving
Cover the salad and place it in the refrigerator for at least one hour. Chilling allows the flavors to meld together beautifully, making this pasta salad even more irresistible when served cold.
How to Serve Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
Garnishes
To brighten things up even more, garnish your salad with additional fresh cilantro leaves, a sprinkle of extra cotija cheese, or a dusting of chili powder for an appealing final touch. A few lime wedges on the side invite guests to add extra tang if they wish.
Side Dishes
This salad is a wonderful companion to grilled chicken, juicy steak, or smoky barbecued ribs. It can hold its own as a star side dish at picnics or potlucks, pairing perfectly with just about any summertime spread.
Creative Ways to Present
For a fun twist, serve your Elote Pasta Salad in individual mason jars or colorful bowls to showcase the vibrant colors. You can also use it as a filling in taco shells or as a topping for tostadas, turning it into a versatile party pleaser.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight, making leftovers just as delightful as the first serving.
Freezing
Because of the fresh vegetables and creamy dressing, this pasta salad doesn’t freeze well—the texture of the corn, bell pepper, and creamy components can become grainy or watery once thawed. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
Elote Pasta Salad is best served cold or at room temperature. If you prefer it warm, remove it from the fridge about 30 minutes before serving. Avoid microwaving, as heat can alter the creamy dressing and fresh ingredients.
FAQs
Can I use frozen corn instead of fresh grilled corn?
Fresh grilled corn offers the smoky, charred flavors that are signature to elote, but if fresh corn isn’t available, thawed frozen corn can be a convenient substitute. Sauté it lightly to add some caramelization and boost flavor.
Is there a dairy-free option for this recipe?
Absolutely! You can swap mayonnaise for a dairy-free version, replace sour cream with coconut yogurt, and use vegan cheese or omit the cotija cheese altogether to keep the recipe dairy-free while maintaining great taste.
How spicy is the Elote Pasta Salad?
The salad has a mild to moderate spice level due to the chili powder and cayenne pepper, designed to complement rather than overpower the fresh flavors. You can adjust the spice intensity to your liking by altering these amounts.
Can I prepare this salad ahead of time for a party?
Yes, you can prepare it a day in advance and refrigerate. Just make sure to toss the salad gently before serving, and add any additional garnishes last minute to keep the presentation fresh.
What other herbs can I use if I don’t like cilantro?
If cilantro isn’t your favorite, try using fresh parsley or a combination of green onions and fresh basil for a different but still vibrant herbal note that complements the other flavors.
Final Thoughts
I truly can’t recommend this Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe enough—its vibrant colors, exciting flavors, and simple preparation make it an absolute winner for any occasion. Whether you’re looking for a standout summer side or a dish that brings a little fiesta to your dinner table, this recipe has it all. Give it a try and watch it quickly become one of your go-to favorites!
Print
Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
Elote Pasta Salad is a vibrant and flavorful twist on the classic Mexican street food favorite, elote. This recipe combines grilled corn, a creamy and spicy lime dressing, cotija cheese, and tender elbow macaroni to create a refreshing pasta salad perfect for summer gatherings or as a unique side dish.
Ingredients
Pasta
- 2 cups elbow macaroni
- 2 tablespoons olive oil
Vegetables & Cheese
- 2 ears corn, grilled and kernels removed
- 1/4 cup red onion, finely diced
- 1/4 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions (8-10 minutes). Drain the pasta and drizzle it with olive oil to prevent sticking. Let it cool to room temperature.
- Grill the corn: Preheat the grill to medium-high heat. Grill the corn ears for 8-10 minutes, turning occasionally until they are lightly charred. Remove the kernels from the cobs and set aside.
- Prepare the vegetables: Finely dice the red onion and bell pepper. Set aside along with the chopped cilantro.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper until the mixture is smooth and well combined.
- Combine ingredients: In a large bowl, mix the cooled pasta, grilled corn kernels, red onion, bell pepper, and cilantro. Pour the dressing over the mixture and gently toss to coat everything evenly.
- Add cheese and season: Sprinkle crumbled cotija cheese on top and gently fold it into the salad. Taste and adjust seasoning by adding extra lime juice or chili powder if desired.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled for best taste.
Notes
- To add extra smoky flavor, you can char the corn directly over an open flame on a gas stove if a grill is not available.
- For a lighter version, substitute mayonnaise with Greek yogurt, but keep in mind the flavor profile will slightly differ.
- This salad can be prepared a day ahead; just be sure to store it covered in the refrigerator.
- If cotija cheese is unavailable, queso fresco or feta can be used as a substitute.
- Add diced jalapeño for an extra spicy kick.
- Stir gently to avoid breaking the pasta and keep the salad texture intact.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
