If you adore the vibrant flavors of Mexican street corn but want to enjoy that zest in a fun, hearty way, then this Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe is absolutely going to brighten your meals. Bringing together smoky grilled corn, creamy tangy dressing, spicy kick, and that delightful crumbly cotija cheese, this pasta salad transforms the familiar elbow macaroni into a fiesta of textures and tastes. Whether it’s a summer picnic, a potluck, or just a flavorful family dinner, this dish livens up every bite with its lively colors and bold personality.
Ingredients You’ll Need
Simple, fresh, and full of flavor, these ingredients come together effortlessly. Each one is essential to capture the bright, smoky, creamy, and slightly spicy character that defines this Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe.
- 2 cups elbow macaroni: The perfect sturdy pasta that holds the creamy dressing and kernels well.
- 2 tablespoons olive oil: Keeps the pasta from sticking and adds a gentle richness.
- 1 cup mayonnaise: The creamy base that carries all those zesty flavors.
- 1/2 cup sour cream: Adds tang and smooth texture to balance the spice.
- 1/4 cup fresh cilantro, chopped: A fresh herbal note that brightens the salad beautifully.
- 2 tablespoons lime juice: Brings in the essential citrus punch that wakes up the whole dish.
- 1 teaspoon chili powder: Provides a mild smoky heat that’s quintessential in elote flavors.
- 1 teaspoon garlic powder: Adds depth without overpowering other ingredients.
- 1/2 teaspoon smoked paprika: Deepens the smoky aroma complementing the grilled corn.
- 1/4 teaspoon cayenne pepper: Delivers just enough heat to tantalize your taste buds.
- 1/2 cup cotija cheese, crumbled: The salty, slightly tangy cheese that makes this dish unmistakably Mexican.
- 2 ears corn, grilled and kernels removed: The star of the show, giving sweet smokiness and satisfying crunch.
- 1/4 cup red onion, finely diced: Adds a sharp, crisp bite and lovely contrast in texture.
- 1/4 cup bell pepper, diced: Contributes color and subtle sweetness that balances the savory notes.
How to Make Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a rolling boil. Add your elbow macaroni and cook according to the package instructions, typically 8 to 10 minutes, until al dente. Drain the pasta, then immediately toss it with olive oil so it doesn’t clump together. Let it cool down to room temperature before combining with other ingredients to ensure every bite is pleasantly textured.
Step 2: Grill the Corn kernels Magic
Grill fresh corn ears over medium-high heat for about 8 to 10 minutes, turning frequently until each side is beautifully charred. This imparts that smoky, street-food essence that makes the salad unmistakably elote-inspired. Once grilled, carefully cut the kernels off and set them aside to cool.
Step 3: Prepare the Veggies
Finely dice the red onion and bell pepper. Their crispness adds a welcome crunch and a pop of color that livens up the whole salad. Set these aside to be mixed in later.
Step 4: Whisk the Luscious Dressing
In a small bowl, combine mayonnaise, sour cream, fresh lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper. Whisk everything together until it forms a silky, smooth dressing. Try a little taste and imagine how this vibrant dressing will cling to the pasta and corn—pure magic.
Step 5: Toss Everything Gently
In a large mixing bowl, combine the cooled pasta, grilled corn kernels, diced red onion, bell pepper, and chopped cilantro. Pour the dressing over the top and fold gently to coat everything evenly, ensuring every bite bursts with flavor but the ingredients keep their individual textures.
Step 6: Fold in the Cotija Cheese and Adjust Seasoning
Sprinkle the crumbled cotija cheese onto the mixture and fold it in carefully. This cheese adds that iconic salty tang that elevates the salad. Take a moment to taste your creation and add more lime juice or chili powder if you love it a bit zestier or spicier.
Step 7: Chill and Let Flavors Marry
Cover the salad and refrigerate it for at least one hour. This chilling time allows the flavors to meld exquisitely, creating a more cohesive and delicious experience when served chilled.
How to Serve Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
Garnishes
A sprinkle of extra cotija cheese, a few fresh cilantro leaves, or a dash more chili powder right before serving adds a beautiful finishing touch and boosts freshness and spice notes.
Side Dishes
This salad pairs beautifully with grilled meats like juicy chicken or steak, tacos, or even as a refreshing contrast alongside spicy sausages. It’s perfect for summer barbecues or casual family dinners where you want vibrant, comforting flavors on the table.
Creative Ways to Present
Serve this salad in colorful bowls that match its lively ingredients, or create individual servings in small mason jars for easy grab-and-go options. For a fun twist, layer it with avocado slices or top with crispy tortilla strips for an extra crunch that nods to traditional Mexican street food.
Make Ahead and Storage
Storing Leftovers
Keep your Elote Pasta Salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after resting, but the fresh veggies will still maintain a good crunch if you consume it within this timeframe.
Freezing
Because of its creamy dressing and fresh veggies, freezing this salad is not recommended—it will compromise the texture and freshness that make this dish so delightful.
Reheating
This pasta salad is best enjoyed cold or at room temperature, so avoid reheating. If it feels too chilled out of the fridge, just let it sit at room temperature for 15-20 minutes before serving to soften the flavors gently.
FAQs
Can I use different pasta shapes for this recipe?
Absolutely! While elbow macaroni is traditional for its bite-sized shape and texture, you can swap in rotini, shells, or even small bowties to add visual interest or use what you have on hand.
Is there a substitute for cotija cheese?
If cotija isn’t available, feta cheese is a decent alternative due to its crumbly texture and tangy flavor, though cotija’s smokier saltiness is more authentic to the recipe.
How spicy is this salad?
This salad carries a mild to moderate spice level, thanks to chili powder and cayenne pepper. You can easily adjust the heat by reducing or increasing the cayenne pepper to suit your taste.
Can I make this salad vegan?
Yes! Swap mayonnaise and sour cream for vegan alternatives, and replace cotija with a vegan cheese or nutritional yeast for a cheesy flavor, keeping the rest of the ingredients the same.
Can I prepare this salad a day in advance?
Definitely. In fact, making the Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe a few hours or a day ahead allows the flavors to meld beautifully. Just stir gently before serving to revive the textures.
Final Thoughts
This Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe is one of those dishes that you’ll find yourself coming back to again and again. It’s colorful, easy to make, and effortlessly combines creamy, smoky, tangy, and spicy notes that dance on your palate. Give it a try—you’ll soon realize it’s the perfect dish to brighten your table and your mood.
Print
Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Elote Pasta Salad offers a vibrant and flavorful twist on classic Mexican street corn by combining grilled corn, creamy spices, and elbow macaroni. This refreshing salad features smoky, tangy, and spicy notes with a creamy dressing, making it a perfect side dish for summer gatherings or a light, tasty meal.
Ingredients
Pasta
- 2 cups elbow macaroni
- 2 tablespoons olive oil
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
Salad Mix-ins
- 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
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions, about 8-10 minutes until al dente. Drain the pasta and drizzle with olive oil to prevent sticking. Allow it to cool to room temperature before assembling the salad.
- Grill Corn: Preheat a grill or grill pan to medium-high heat. Grill the corn ears for 8-10 minutes, turning occasionally until the kernels are lightly charred for smoky flavor. Once cooled, carefully remove the kernels from the cob and set aside.
- Prepare Vegetables: Finely dice the red onion and bell pepper. Chop the fresh cilantro and set all aside for mixing.
- Make Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper until smooth and fully combined to create a creamy, spicy dressing.
- Assemble Salad: In a large mixing bowl, combine the cooled pasta, grilled corn kernels, diced red onion, bell pepper, and chopped cilantro. Pour the dressing over the mixture and gently toss to coat all ingredients evenly without breaking the pasta.
- Add Cheese and Adjust Flavors: Sprinkle the crumbled cotija cheese over the salad and gently fold it in. Taste the salad and adjust seasoning with additional lime juice or chili powder if desired.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld and keep it chilled. Serve cold as a refreshing side dish or light meal.
Notes
- Grilling the corn adds a smoky depth that enhances the overall flavor but can be substituted with roasted or boiled corn in a pinch.
- Adjust the amount of cayenne pepper based on your preferred spice level.
- Use gluten-free pasta to make this recipe gluten-free.
- The salad can be prepared a day ahead and stored covered in the refrigerator for up to 2 days.
- For a lighter version, substitute mayonnaise with Greek yogurt.
