If you love the bold, smoky flavors of Mexican street corn but want to elevate it into a hearty, shareable dish, then you are going to absolutely adore this Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe. This recipe masterfully blends tender elbow macaroni with charred corn kernels, creamy, zesty dressing, and a pop of fresh cilantro, creating a salad that’s as colorful as it is delicious. It’s the perfect combination of creamy, tangy, smoky, and slightly spicy, making it an ideal dish for summer cookouts, casual gatherings, or whenever you crave a flavorful twist on pasta salad.
Ingredients You’ll Need
This salad is all about simple, fresh ingredients that come together effortlessly to deliver complex layers of flavor. Each component plays a crucial role—from the tender pasta and smoky grilled corn to the creamy, spiced dressing and the bright crunch of veggies.
- 2 cups elbow macaroni: The perfect small pasta shape to hold onto every bit of the luscious dressing and charred corn.
- 2 tablespoons olive oil: Added after cooking the pasta to keep it from sticking and to add a subtle richness.
- 1 cup mayonnaise: Forms the creamy, tangy base of the dressing, balancing smoky and spicy notes beautifully.
- 1/2 cup sour cream: Adds a cooling, smooth contrast to the chili and cayenne in the dressing.
- 1/4 cup fresh cilantro, chopped: Infuses the salad with fresh, herbaceous brightness that ties everything together.
- 2 tablespoons lime juice: The zesty acidity that wakes up all the flavors and gives the salad that irresistible tang.
- 1 teaspoon chili powder: Brings smoky warmth and a mild kick typical of classic Mexican street corn.
- 1 teaspoon garlic powder: Deepens the savory profile without overpowering the dish.
- 1/2 teaspoon smoked paprika: Adds a rich smoky layer that mimics the grilled street corn flavor.
- 1/4 teaspoon cayenne pepper: Just enough heat to keep things lively and exciting.
- 1/2 cup cotija cheese, crumbled: The salty, crumbly cheese that is the crowning glory of authentic elote flavors.
- 2 ears corn, grilled and kernels removed: Adds sweet, smoky, crunchy bites throughout the salad.
- 1/4 cup red onion, finely diced: Offers a sharp bite and crisp texture for contrast.
- 1/4 cup bell pepper, diced: Adds sweetness and color for a well-rounded bite.
How to Make Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
Step 1: Cook and Cool the Pasta
Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, usually around 8 to 10 minutes until al dente. Drain the pasta, then immediately drizzle with olive oil and toss to prevent sticking. Allow the pasta to cool to room temperature, which is crucial for the dressing to cling properly without melting or making the salad soupy.
Step 2: Grill the Corn
While the pasta cools, grill your corn on medium-high heat. Turn the ears every few minutes to ensure each side gets those gorgeous, lightly charred spots that add incredible smoky flavor. After about 8 to 10 minutes, remove the corn from the grill and use a sharp knife to carefully slice the kernels off the cob. Set these flavor-packed jewels aside.
Step 3: Prep the Veggies
Dice the red onion and bell pepper finely so their colors and crunch can be evenly dispersed throughout the salad. This step injects delightful bursts of freshness and sweetness that enhance each bite.
Step 4: Make the Dressing
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper until silky smooth. This creamy dressing is the heart of the Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe. It perfectly balances heat, tang, and creaminess with smoky depth.
Step 5: Combine and Toss
In a large bowl, gently fold together the cooled pasta, grilled corn kernels, diced red onion, bell pepper, and chopped cilantro. Pour the dressing over the mixture and toss carefully until every morsel is coated evenly with that velvety, zesty goodness.
Step 6: Finish with Cotija Cheese
Sprinkle the crumbled cotija cheese on top and fold it in gently. This salty, crumbly cheese adds that authentic Mexican street food vibe and brings a wonderful contrast in flavor and texture. Taste the salad and adjust with extra lime juice or chili powder as you prefer — this salad loves a little customization!
Step 7: Chill and Serve
Cover the salad and refrigerate for at least an hour. Chilling allows the flavors to meld and intensify, yielding a refreshing, vibrant salad that will steal the show at any meal or gathering.
How to Serve Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
Garnishes
For an extra pop, garnish your salad with a few sprigs of fresh cilantro, a squeeze of lime, or even an extra sprinkle of cotija cheese right before serving. A light dusting of chili powder on top adds visual appeal and a little more spice if desired.
Side Dishes
This salad pairs beautifully with grilled meats like chicken, steak, or shrimp for a complete, well-rounded meal. It also complements lighter fare such as avocado toast or a crisp green salad, making it incredibly versatile.
Creative Ways to Present
Why not serve this salad in hollowed-out mini bell peppers or in individual mason jars for a festive picnic or potluck? It also makes a fantastic filling for lettuce wraps or stuffed into warm tortillas for a fun, deconstructed elote-inspired wrap. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they meld, but the corn retains its best texture when fresh.
Freezing
Because of the creamy dressing and fresh vegetables, freezing this salad is not recommended. The texture of the corn and crunch of the peppers will suffer, and the dressing may separate upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer to serve it slightly warmer, let it sit out for a little while but avoid heating in the microwave as it can cause the mayo-based dressing to break.
FAQs
Can I use frozen corn instead of fresh?
Yes! While fresh grilled corn offers the best smoky flavor and texture, you can use thawed frozen corn kernels as a convenient substitute. For an added smoky touch, quickly sauté thawed corn in a skillet with a bit of smoked paprika before adding it to the salad.
Is there a dairy-free version of this salad?
Absolutely. Substitute the mayonnaise with a vegan mayo, sour cream with a dairy-free alternative such as coconut yogurt or cashew cream, and omit or replace the cotija cheese with a dairy-free cheese or toasted nuts for crunch.
How spicy is this recipe?
The salad has a gentle kick from the chili powder and cayenne pepper but won’t overwhelm your palate. You can easily adjust the heat by reducing or increasing the cayenne, or by adding a pinch of smoked jalapeño powder for a different smoky heat.
Can I prepare this recipe ahead of time?
Yes! It actually benefits from chilling for at least an hour to let the flavors meld. You can prep everything except the cotija cheese and toss it together on the day you plan to serve for maximum freshness.
What other cheeses can substitute for cotija?
If cotija is hard to find, feta cheese or parmesan can be used as alternatives. They won’t have the exact crumbly texture but will still provide that salty, savory element that balances the salad.
Final Thoughts
There is something truly joyful about this Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe. It takes the familiar and beloved flavors of Mexican street corn and transforms them into a unique pasta salad that’s bursting with flavor, color, and texture. Whether you’re bringing it to a barbecue or making it for a family dinner, this dish is sure to become a cherished favorite. So grab those ingredients and dive into this delicious adventure—your taste buds will thank you!
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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-inspired
- Diet: Vegetarian
Description
Elote Pasta Salad is a vibrant and flavorful twist on the classic Mexican street food, combining tender elbow macaroni, charred grilled corn, and a creamy, zesty dressing infused with chili powder, lime juice, and cotija cheese. This refreshing salad is perfect for summer gatherings and offers a delicious blend of smoky, spicy, and tangy flavors.
Ingredients
Pasta and Vegetables
- 2 cups elbow macaroni
- 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
Dressing
- 2 tablespoons olive oil
- 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
Topping
- 1/2 cup cotija cheese, crumbled
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, about 8-10 minutes until al dente. Drain the pasta and drizzle with olive oil to prevent sticking. Set aside to cool to room temperature.
- Grill Corn: Preheat a grill to medium-high heat. Grill the corn ears for 8-10 minutes, turning occasionally, until they are lightly charred and cooked through. Remove from the grill and carefully cut the kernels off the cob. Set aside.
- Prepare Vegetables: Finely dice the red onion and bell pepper. Chop the fresh cilantro. Set all aside for assembling the salad.
- Make Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper until the mixture is smooth and well combined.
- Mix Salad: In a large mixing bowl, combine the cooled pasta, grilled corn kernels, red onion, bell pepper, and cilantro. Pour the prepared dressing over the salad and gently toss to coat all the ingredients evenly without breaking the pasta.
- Add Cheese: Sprinkle the crumbled cotija cheese over the salad and gently fold it in to evenly distribute the cheese throughout the salad. Taste the salad and adjust seasoning by adding extra lime juice or chili powder if desired.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to let the flavors meld and the salad chill. Serve cold as a refreshing side dish.
Notes
- For a spicier kick, increase the cayenne pepper gradually according to your heat preference.
- If you don’t have access to a grill, you can char the corn kernels in a hot skillet or under a broiler for similar flavor.
- Make the salad a day ahead to deepen the flavors and save time on serving day.
- Substitute Greek yogurt for some of the mayonnaise or sour cream to lighten the dressing if preferred.
- This salad pairs well with grilled meats or as a standout dish at picnics and potlucks.
