If you have a craving for something fresh, creamy, and packed with bold Mexican-inspired flavors, this Elote Pasta Salad Recipe is going to become your new go-to dish. It’s a vibrant combination of tender elbow macaroni, grilled corn with those irresistible smoky char marks, and a zesty, spicy dressing that ties it all together. Whether you’re looking for a fun side for your summer BBQ or a tasty potluck contribution, this pasta salad brings together the best of classic elote flavors in a delightful, unexpected way.
Ingredients You’ll Need
Gathering simple, straightforward ingredients is the secret to how this Elote Pasta Salad Recipe shines. Each component has a purpose, from the creamy mayonnaise that binds the salad to the fresh cilantro that adds a bright punch. Let’s break down these essentials that create the perfect balance of creaminess, zest, and a hint of smoky spice.
- 2 cups elbow macaroni: The perfect bite-sized pasta that holds the dressing beautifully.
- 2 tablespoons olive oil: Adds a subtle richness and keeps the pasta from sticking together.
- 1 cup mayonnaise: Creates the creamy base that’s essential for this dish’s signature texture.
- 1/2 cup sour cream: Brings a tangy note to balance the richness of the mayo.
- 1/4 cup fresh cilantro, chopped: Gives a fresh, herbal lift that brightens every bite.
- 2 tablespoons lime juice: Adds a vibrant citrus kick to awaken the flavors.
- 1 teaspoon chili powder: Provides a gentle warmth and subtle smokiness.
- 1 teaspoon garlic powder: Infuses a deep, savory undertone without overpowering the dish.
- 1/2 teaspoon smoked paprika: Delivers a beautiful smoky flair, essential for that elote-inspired twist.
- 1/4 teaspoon cayenne pepper: Offers a touch of heat that keeps things exciting.
- 1/2 cup cotija cheese, crumbled: Adds a salty, crumbly texture reminiscent of authentic Mexican street corn.
- 2 ears corn, grilled and kernels removed: Sweet, slightly charred corn kernels are the star ingredient here.
- 1/4 cup red onion, finely diced: Brings a mild sharpness and crunchy contrast.
- 1/4 cup bell pepper, diced: Adds color and a subtle sweetness to balance the spice and creaminess.
How to Make Elote Pasta Salad Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, usually about 8 to 10 minutes. This step sets the foundation — perfectly cooked pasta that’s tender but still has a tiny bit of bite.
Step 2: Toss the Pasta with Olive Oil
Drain your cooked macaroni and transfer it to a large bowl. Drizzle with olive oil and toss gently. This prevents the pasta from clumping and adds a subtle, fragrant richness that complements the creamy dressing later on.
Step 3: Grill the Corn to Perfection
While the pasta is cooling, fire up your grill to medium-high heat. Grill the ears of corn, turning occasionally, until lightly charred and tender — 8 to 10 minutes. This smoky char is what gives the salad its signature “elote” flavor.
Step 4: Prep the Veggies and Dressing
Once the corn is cool enough to handle, slice off the kernels and set them aside. Finely dice the red onion and bell pepper, and chop the fresh cilantro. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper until smooth and perfectly blended.
Step 5: Combine and Chill
Mix the cooled macaroni with grilled corn, diced veggies, and cilantro in a large bowl. Pour your creamy, spicy dressing over the mixture and stir gently to make sure every bite is coated. Finish by folding in the crumbled cotija cheese. Cover and refrigerate the pasta salad for at least one hour, allowing those bold flavors to harmonize beautifully.
How to Serve Elote Pasta Salad Recipe
Garnishes
A sprinkle of extra cotija cheese or fresh chopped cilantro right before serving adds that gorgeous finishing touch. You could also scatter a pinch of chili powder for a hint of extra color and heat that will make the salad really pop.
Side Dishes
This Elote Pasta Salad Recipe pairs wonderfully with grilled meats like chicken, steak, or shrimp. It’s also a fabulous partner to tacos or quesadillas, bringing a creamy, spicy contrast that elevates your whole meal.
Creative Ways to Present
Serve this pasta salad in colorful bowls or mason jars for a picnic or potluck. For a festive twist, scoop portions onto tostada shells or use as a filling for soft tacos — you’ll be delighting your guests with every bite.
Make Ahead and Storage
Storing Leftovers
Store leftover Elote Pasta Salad Recipe in an airtight container in the refrigerator. It will keep fresh and flavorful for up to 3 days, making it an excellent option for quick lunches or weekend gatherings.
Freezing
Because this salad contains mayonnaise and fresh vegetables, freezing is not recommended as the texture and flavor will suffer upon thawing.
Reheating
Serve this salad chilled or at room temperature; it’s not intended to be reheated. Simply take it out of the fridge and let it sit for a few minutes to take the chill off if needed. It tastes best fresh and cool!
FAQs
Can I use frozen corn instead of fresh?
Absolutely! If fresh ears of corn aren’t available, thawed frozen corn can work. For best results, sauté or grill the kernels briefly to bring out that smoky, charred flavor essential to this salad.
Is there a dairy-free version of this recipe?
Yes! You can substitute the mayonnaise and sour cream with dairy-free or vegan alternatives, and swap cotija cheese for a vegan cheese or simply omit it for a dairy-free but still tasty version.
Can I use a different type of pasta?
While elbow macaroni is traditional and holds the dressing well, feel free to experiment with other small pasta shapes like shells, rotini, or penne depending on what you have on hand.
How spicy is this salad?
The spice level is moderate and can be adjusted. If you prefer less heat, reduce or omit the cayenne pepper. For extra kick, add more chili powder or cayenne to taste.
Can this pasta salad be made ahead for parties?
Yes! Make it a few hours or the day before your event. Just give it a good stir before serving and maybe add a splash of lime juice to freshen it up if it’s been sitting for a while.
Final Thoughts
This Elote Pasta Salad Recipe is truly a joy to make and even more fun to eat. It brings a flavorful twist to traditional pasta salad that will brighten up any meal or gathering. I can’t wait for you to give it a try and enjoy the fresh, creamy, smoky, and spicy taste that keeps me coming back for more. Trust me, once you make this, it’s going to have a permanent spot in your recipe rotation.
Print
Elote Pasta Salad Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 10m
- Total Time: 0h 30m
- Yield: 6 servings
- Category: Side Dish
- Method: Grilling and Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Elote Pasta Salad is a vibrant and flavorful dish inspired by Mexican street corn. Combining tender elbow macaroni with charred grilled corn kernels, creamy lime and chili-spiced mayonnaise dressing, crunchy red onion, bell pepper, fresh cilantro, and crumbly cotija cheese, this salad perfectly balances smoky, tangy, and spicy flavors. It’s a refreshing, easy-to-make side perfect for summer cookouts, potlucks, or any casual gathering.
Ingredients
Pasta
- 2 cups elbow macaroni
- 2 tablespoons olive oil
Dressing
- 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
Vegetables and Cheese
- 2 ears corn, grilled and kernels removed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup bell pepper, diced
- 1/2 cup cotija cheese, crumbled
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil over medium-high heat, then add the elbow macaroni. Cook according to package instructions (typically 8-10 minutes) until al dente.
- Drain and Coat Pasta: Drain the macaroni and transfer it to a large mixing bowl. Drizzle olive oil over the warm pasta and toss gently to coat, preventing sticking.
- Cool Pasta: Allow the macaroni to cool to room temperature, stirring occasionally to avoid clumps.
- Grill the Corn: While the pasta cools, grill the ears of corn over medium-high heat for 8-10 minutes, turning occasionally until kernels are lightly charred and tender.
- Remove Corn Kernels: Let the grilled corn cool slightly, then carefully cut the kernels off the cob using a sharp knife. Set aside.
- Prepare Vegetables: Finely dice the red onion and bell pepper; keep them separate in small bowls for ease of mixing later.
- Make the Dressing: In a small bowl, combine mayonnaise and sour cream. Add lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper. Whisk together until smooth and fully combined.
- Combine Salad Ingredients: When pasta is at room temperature, add grilled corn kernels, red onion, bell pepper, and chopped cilantro to the bowl with pasta.
- Add Dressing and Mix: Pour the prepared dressing over the pasta and vegetable mixture. Gently stir to evenly coat all ingredients.
- Add Cotija Cheese: Sprinkle crumbled cotija cheese over the salad, then gently fold it in to distribute throughout.
- Adjust Seasoning: Taste the salad and add more lime juice or chili powder if desired for extra brightness or heat.
- Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least one hour to let flavors meld. Serve chilled and enjoy!
Notes
- Grilling the corn adds authentic smoky flavor reminiscent of traditional Mexican elote.
- For a vegetarian option, ensure the cotija cheese is suitable or substitute with a vegetarian cheese.
- The pasta should be cooled to prevent the dressing from melting the mayonnaise and sour cream mixture.
- Adjust the amount of cayenne pepper based on your preferred spice level.
- Can be prepared a day ahead to enhance flavor meld and save time on the day of serving.
