Description
Elote Pasta Salad is a vibrant and flavorful twist on the classic Mexican street food, combining tender elbow macaroni with smoky grilled corn, creamy dressing, and a kick of chili and lime. Perfect for summer gatherings or a colorful side dish, this salad is easy to prepare and bursting with bold, fresh flavors.
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 package instructions, typically 8-10 minutes until al dente. Drain the pasta and immediately drizzle with olive oil to prevent sticking. Allow the pasta to cool to room temperature before assembling the salad.
- Grill the Corn: Heat a grill or grill pan to medium-high. Grill the corn ears for 8-10 minutes, turning occasionally until the kernels are lightly charred and smoky. Remove the corn from the cob by cutting off the kernels and set aside.
- Prepare the Vegetables: Finely dice the red onion and bell pepper. Set these aside along with the chopped cilantro for later use.
- Make the Dressing: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper. Whisk thoroughly until the dressing is smooth and well blended.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, grilled corn kernels, diced red onion, bell pepper, and chopped cilantro. Pour the prepared dressing over the salad and gently toss to coat all ingredients evenly without breaking the pasta.
- Add Cheese and Adjust Seasoning: Sprinkle crumbled cotija cheese over the salad and gently fold it in. Taste the salad and adjust seasoning as desired by adding extra lime juice or chili powder for more tang or heat.
- Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled as a refreshing side dish or a light meal.
Notes
- This pasta salad tastes best after chilling for at least an hour to let the flavors develop.
- Grilling the corn adds a smoky flavor, but you can also roast it in the oven or use fresh corn kernels if preferred.
- Adjust the level of cayenne pepper depending on your preference for spiciness.
- For a lighter version, substitute mayonnaise with Greek yogurt or use a low-fat sour cream.
- Cotija cheese can be substituted with feta if cotija is unavailable.
