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
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
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.
