There is nothing quite like the playful fusion of flavors and textures that come together in the Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe. This delightful dish brilliantly reimagines traditional Mexican street corn by blending it with tender elbow macaroni, a creamy zesty dressing, and a hint of smoky heat. Each bite bursts with freshness from grilled corn, a touch of tang from lime, and the rich savoriness of cotija cheese. Whether you’re looking for a standout summer side or a crowd-pleasing picnic dish, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each adding its own magic—whether it’s the crunch, creaminess, or bright flavor. Having these at hand ensures a well-balanced salad that delights every sense.
- 2 cups elbow macaroni: Perfectly shaped pasta that holds onto the creamy dressing and complements the chunky veggies.
- 2 tablespoons olive oil: Keeps the pasta from sticking and adds a subtle fruity note.
- 1 cup mayonnaise: Creates a rich, smooth base for the flavorful dressing.
- 1/2 cup sour cream: Adds tang and lightness to balance the creaminess.
- 1/4 cup fresh cilantro, chopped: Brings a burst of herbaceous freshness that brightens the entire salad.
- 2 tablespoons lime juice: Injects zesty acidity that lifts all the flavors.
- 1 teaspoon chili powder: Provides warm, smoky spice with just the right kick.
- 1 teaspoon garlic powder: Adds savory depth while keeping things simple.
- 1/2 teaspoon smoked paprika: Delivers subtle smokiness that echoes the grilled corn.
- 1/4 teaspoon cayenne pepper: Offers a gentle heat that’s not overpowering.
- 1/2 cup cotija cheese, crumbled: This salty Mexican cheese adds fantastic texture and salty punch.
- 2 ears corn, grilled and kernels removed: The star ingredient packed with smoky sweetness.
- 1/4 cup red onion, finely diced: Adds a bit of sharp crunch for contrast.
- 1/4 cup bell pepper, diced: Provides colorful crunch and subtle sweetness.
How to Make Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
Step 1: Cook the Elbow Macaroni
Start by bringing a large pot of salted water to boil. Cook the elbow macaroni according to the package instructions, typically around 8 to 10 minutes, until just tender. Once drained, toss the pasta with olive oil to prevent sticking and let it cool to room temperature. This step ensures the pasta maintains a perfect texture that won’t get mushy later.
Step 2: Grill and Prepare the Corn
Grill the corn ears on medium-high heat, turning every couple of minutes for 8 to 10 minutes until you see that gorgeous light char. The smoky, caramelized kernels are the heart of this salad. Once cool enough to handle, carefully remove the kernels with a sharp knife and set them aside.
Step 3: Prep the Veggies
While the pasta and corn cool, finely dice the red onion and bell pepper. Their crisp textures and fresh flavors create a lively contrast to the creamy pasta and smoky corn.
Step 4: Whisk Together the Dressing
In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper. Whisk until the dressing is silky smooth and the spices are evenly distributed. This creamy, spicy, tangy dressing is what makes the Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe so irresistibly flavorful.
Step 5: Toss It All Together
In a large mixing bowl, gently combine the cooled pasta, grilled corn kernels, diced red onion, bell pepper, and chopped cilantro. Pour the dressing over the salad and toss gently to coat each bite with that luscious, zesty sauce.
Step 6: Add Cotija Cheese and Adjust Seasoning
Sprinkle the crumbled cotija cheese over the salad and fold it in carefully to meld all the flavors without breaking up the cheese too much. Taste your creation and adjust seasoning with more lime juice or chili powder if needed for an extra punch of brightness or smoky heat.
Step 7: Chill and Serve
Cover the salad with plastic wrap and refrigerate for at least one hour to let the flavors meld together beautifully. Serving it chilled enhances its refreshing character and makes every forkful a joy to savor.
How to Serve Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe
Garnishes
For an extra layer of flavor and texture, sprinkle additional cotija cheese on top just before serving. A handful of chopped fresh cilantro or a few lime wedges on the side can brighten both the presentation and the taste, making the salad look as vibrant as it tastes.
Side Dishes
This Elote Pasta Salad pairs wonderfully with grilled meats like chicken or steak, fresh avocado slices, or even tacos. Its creamy, smoky notes are a fantastic companion to bold mains and bring a fresh, colorful balance to any meal.
Creative Ways to Present
For entertaining, try serving the salad in hollowed-out bell peppers or mini filo cups for a visually fun twist. You could also spoon it over lettuce leaves for a light and crunchy salad wrap, or layer it in a clear glass dish to show off the beautiful colors and textures.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making the salad even tastier the next day. Just give it a gentle stir before serving again.
Freezing
Freezing this salad is not recommended because the mayonnaise and sour cream dressing can separate, and the texture of the pasta and vegetables may become mushy upon thawing. It’s best enjoyed fresh or refrigerated.
Reheating
This pasta salad is meant to be served cold or at room temperature. If you prefer it slightly warmer, allow it to sit out for a bit to lose its chill, but avoid microwaving because heat could alter the dressing’s creamy texture.
FAQs
Can I use frozen corn instead of fresh grilled corn?
Yes, frozen corn can be a convenient substitute. For the best flavor, thaw and lightly sauté the corn with a bit of chili powder and smoked paprika to mimic the charred taste of grilled corn.
Is there a vegan version of this Elote Pasta Salad?
You can make it vegan by swapping out mayonnaise and sour cream for plant-based alternatives and using a vegan cheese substitute instead of cotija. It won’t be exactly the same, but still delicious and creamy.
How spicy is this recipe?
The spice level is mild to moderate due to chili powder and cayenne pepper. You can adjust the cayenne amount to make it milder or add more if you like a bolder kick.
Can I prepare this salad ahead of time for a party?
Absolutely! In fact, making it a few hours ahead or even the day before allows flavors to meld beautifully, making the salad taste even better by serving time.
What is cotija cheese, and is there a substitute?
Cotija is a salty, crumbly Mexican cheese that adds a wonderful savory punch. If you can’t find it, feta cheese is a decent substitute with similar crumbly texture and salty notes.
Final Thoughts
If you’re craving a dish that bursts with flavor, texture, and a little bit of spice, the Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite Recipe is a must-try. It’s bright, creamy, smoky, and just downright fun to eat. Whip it up for your next gathering or as a flavorful weekday side, then watch everyone come back for seconds. Trust me, this salad is about to become your new favorite!
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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
- Diet: Vegetarian
Description
Elote Pasta Salad is a vibrant and flavorful twist on the classic Mexican street food favorite, elote. Combining grilled corn, creamy cotija cheese, zesty lime, and smoky spices with tender elbow macaroni, this salad offers a refreshing and satisfying dish perfect for picnics, potlucks, or a summery side. Ready in just 30 minutes, it’s easy to prepare and serves as a colorful addition to any meal.
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
Toppings
- 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 (8-10 minutes) until al dente. Drain the pasta and drizzle with olive oil to prevent sticking. Allow it to cool to room temperature.
- Grill Corn: Preheat a grill or grill pan over medium-high heat. Place the corn ears on the grill and cook for 8-10 minutes, turning occasionally until the corn is lightly charred and smoky. Remove from heat and carefully remove kernels from the cobs. Set aside.
- Prepare Vegetables: Finely dice the red onion and bell pepper. Chop the fresh cilantro. Set all aside.
- Make Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper until the dressing is smooth and well combined.
- Combine Salad: In a large mixing bowl, combine the cooled macaroni, grilled corn kernels, diced red onion, diced bell pepper, and chopped cilantro. Pour the prepared dressing over the mixture and gently toss to coat all ingredients evenly.
- Add Cheese and Season: Sprinkle crumbled cotija cheese on top and fold gently into the salad. Taste and adjust seasoning as desired with additional lime juice or chili powder.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld. Serve chilled as a colorful and flavorful side dish.
Notes
- For extra smoky flavor, you can char the corn on a gas stove or under a broiler if a grill is not available.
- This salad can be made a day ahead and refrigerated to deepen the flavors.
- Adjust the cayenne pepper to your preferred spice level or omit it for a milder taste.
- Substitute cotija cheese with feta for a similar tangy flavor if cotija is unavailable.
- Use gluten-free pasta to make this recipe gluten-free.
