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
Scale
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.
