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
Scale
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.
