Description
This vibrant Elote Pasta Salad combines the smoky, creamy flavors of Mexican street corn with tender elbow macaroni, tossed in a zesty, spiced mayo and sour cream dressing. Perfect as a refreshing side dish for summer barbecues or as a flavorful potluck contribution, this salad features grilled corn kernels, cilantro, cotija cheese, and a kick of chili and lime for a deliciously unique twist on classic pasta salad.
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 & 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 Pasta: Bring a large pot of salted water to a boil over medium-high heat.
- Cook Macaroni: Add the elbow macaroni to the boiling water and cook for 8-10 minutes until al dente as per package instructions.
- Drain Pasta: Drain the macaroni and transfer to a large mixing bowl.
- Toss with Olive Oil: Drizzle olive oil over warm macaroni and toss gently to coat, preventing sticking.
- Cool Pasta: Let the macaroni cool to room temperature, stirring occasionally to avoid clumping.
- Prepare Corn: While pasta cools, grill the ears of corn over medium-high heat for 8-10 minutes, turning occasionally, until lightly charred and tender.
- Remove Corn Kernels: Allow grilled corn to cool slightly, then carefully cut kernels off the cob with a sharp knife and set aside.
- Dice Vegetables: Finely dice red onion and bell pepper; set aside separately.
- Make Dressing: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.
- Combine Salad Ingredients: Add grilled corn kernels, diced red onion, bell pepper, and chopped cilantro to the cooled macaroni bowl.
- Add Dressing: Pour the spiced mayo and sour cream dressing over the pasta mixture.
- Mix Salad: Gently stir to evenly coat all ingredients with the dressing.
- Add Cheese: Sprinkle crumbled cotija cheese on top and fold it in carefully.
- Adjust Seasoning: Taste and add more lime juice or chili powder if desired for extra zing.
- Chill: Cover the pasta salad with plastic wrap and refrigerate for at least one hour to allow flavors to meld.
- Serve: Serve chilled and enjoy your flavorful Elote Pasta Salad!
Notes
- Grilling the corn adds a smoky flavor reminiscent of traditional Mexican street corn.
- For a spicier salad, increase the cayenne pepper or add a dash of hot sauce.
- Use gluten-free pasta to make this recipe gluten-free.
- Letting the salad chill improves the flavor by melding the spices and creaminess.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
