Description
Elote Pasta Salad is a vibrant, creamy twist on the classic Mexican street food elote. Featuring tender elbow macaroni tossed with smoky grilled corn kernels, fresh bell pepper, red onion, and a zesty chili-lime mayonnaise dressing, this salad is garnished with crumbly cotija cheese and fresh cilantro for a flavorful and refreshing side dish perfect for warm-weather gatherings or potlucks.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
- 2 tablespoons olive oil
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Vegetables & Cheese
- 2 ears corn, grilled and kernels removed
- 1/4 cup red onion, finely diced
- 1/4 cup bell pepper, diced
- 1/2 cup cotija cheese, crumbled
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 8-10 minutes until al dente, following package instructions. Drain the pasta and immediately drizzle with olive oil to prevent sticking. Set aside to cool to room temperature.
- Grill the corn: Preheat a grill or grill pan to medium-high heat. Place the ears of corn on the grill and cook for 8-10 minutes, turning occasionally until the kernels are lightly charred. Remove the corn and carefully cut the kernels off the cob. Set kernels aside.
- Prepare vegetables: Finely dice the red onion and bell pepper. Set aside the chopped vegetables.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper until smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, add 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.
- Add cheese and season: Sprinkle the crumbled cotija cheese on top and gently fold it into the salad. Taste the salad and adjust seasoning as needed by adding more lime juice or chili powder based on your preference.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled as a delicious and refreshing side dish.
Notes
- For best results, grill the corn over medium-high heat to get a nice smoky char that enhances the salad’s flavor.
- If fresh corn isn’t available, frozen corn can be used; sauté it in a skillet to add some char.
- Use cotija cheese for authentic flavor; feta can be a substitute but will alter the taste slightly.
- Adjust cayenne pepper to control the spice level according to your liking.
- This salad can be made a few hours ahead and kept refrigerated, making it ideal for meal prep or parties.
