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
Scale
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.
