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
Scale
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
