Why You’ll Love This Recipe
This Elote Pasta Salad is a crowd-pleaser for many reasons:
- Perfectly Balanced Flavors – The sweet corn, tangy lime, smoky chili powder, and creamy mayo-sour cream dressing all come together in a delightful harmony.
- Easy to Make – With only 30 minutes of total time, this salad is quick to prepare and perfect for last-minute gatherings.
- Refreshing and Filling – The pasta and corn make this dish both satisfying and refreshing, perfect for warm weather meals.
- Versatile – While it’s a great side dish, it can easily be made into a main dish by adding protein like grilled chicken or shrimp.
- Customizable – Adjust the spice levels, switch up the veggies, or add extra ingredients to suit your preferences.
Ingredients
To make Elote Pasta Salad, you’ll need the following ingredients:
- 2 cups elbow macaroni
- 2 tablespoons olive oil
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup cotija cheese, crumbled
- 2 ears corn, grilled and kernels removed
- 1/4 cup red onion, finely diced
- 1/4 cup bell pepper, diced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Follow these simple steps to create your Elote Pasta Salad:
Pasta Preparation:
- Cook the Macaroni: Bring a large pot of salted water to a boil over medium-high heat. Add the elbow macaroni and cook according to the package instructions (typically 8-10 minutes) until al dente.
- Cool the Pasta: Drain the macaroni and transfer it to a large mixing bowl. Drizzle 2 tablespoons of olive oil over the warm pasta and toss it gently to coat. Let the macaroni cool to room temperature, stirring occasionally to prevent clumping.
Grilled Corn:
- Grill the Corn: While the pasta is cooling, grill the 2 ears of corn on medium-high heat for about 8-10 minutes, turning occasionally until the kernels are lightly charred and tender.
- Remove the Kernels: Once the corn is grilled, remove it from the grill and allow it to cool slightly. When cool enough to handle, use a sharp knife to cut the kernels off the cob and set them aside.
Prepare Vegetables and Dressing:
- Prepare the Veggies: Finely dice the red onion and bell pepper, setting them aside in separate bowls.
- Make the Dressing: In a small bowl, combine 1 cup mayonnaise and 1/2 cup sour cream. Add 2 tablespoons lime juice, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Whisk until smooth and well-combined.
Assemble the Salad:
- Combine the Ingredients: Once the macaroni has cooled to room temperature, add the grilled corn kernels, diced red onion, diced bell pepper, and chopped cilantro to the bowl with the pasta.
- Add the Dressing: Pour the dressing mixture over the pasta and vegetable ingredients. Gently stir to combine, ensuring everything is evenly coated with the dressing.
- Add Cotija Cheese: Crumble the cotija cheese and sprinkle it on top of the salad, then gently fold it in.
- Taste and Adjust: Taste the salad and adjust seasoning, adding more lime juice or chili powder if desired.
Chill and Serve:
- Chill the Salad: Cover the pasta salad with plastic wrap and refrigerate for at least one hour before serving to allow the flavors to meld together.
- Serve: Serve chilled, and enjoy this vibrant, flavorful dish!
Servings and Timing
- Preparation Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 5 servings
Variations
- Protein Addition: To make this salad a complete meal, add grilled chicken, shrimp, or even beans for a vegetarian option.
- Different Veggies: Swap out the bell pepper or red onion for other colorful veggies like cucumber, cherry tomatoes, or avocado.
- Spicy Kick: Increase the amount of cayenne pepper or add a few slices of jalapeño for an extra heat boost.
- Dairy-Free Version: Use dairy-free mayo and sour cream substitutes along with a vegan cheese to make this salad dairy-free.
Storage/Reheating
- Storage: Store leftover Elote Pasta Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the salad is best enjoyed within the first 2 days.
- Reheating: This salad is meant to be served chilled and doesn’t need to be reheated. Just enjoy it cold straight from the fridge!
FAQs
1. Can I use frozen corn instead of fresh?
Yes, you can use frozen corn if fresh is unavailable. Just be sure to thaw and drain it before adding it to the salad.
2. Can I use a different type of pasta?
Absolutely! You can substitute elbow macaroni with any short pasta like penne, fusilli, or rotini.
3. Can I make this salad ahead of time?
Yes, you can make this salad ahead of time. It’s even better if you let it chill for a few hours or overnight to allow the flavors to meld together.
4. Is this salad spicy?
The salad has a mild heat from the cayenne pepper and chili powder, but it’s adjustable. You can add more or less spice depending on your preference.
5. Can I add more cheese to the salad?
Yes, if you’re a fan of cheese, feel free to add more cotija cheese or even a sprinkle of grated parmesan for extra richness.
6. Can I serve this salad warm?
While Elote Pasta Salad is best served chilled, you can warm it slightly if you prefer. Just be aware that the creamy texture might change when heated.
7. Can I use a different cheese instead of cotija?
Yes, if cotija is not available, you can substitute it with feta cheese or even a sharp cheddar for a different flavor profile.
8. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream if you want a tangier flavor and a slightly healthier option.
9. How do I make the salad creamier?
For a creamier texture, increase the amount of mayonnaise or sour cream. You can also add a bit of cream cheese for extra richness.
10. How long can I store this pasta salad in the fridge?
This pasta salad can be stored for up to 3 days in the fridge, though it’s best enjoyed within 2 days for optimal freshness.
Conclusion
Elote Pasta Salad is a deliciously vibrant twist on the classic Mexican street food, offering the perfect balance of creamy, smoky, and tangy flavors. Whether served as a side at a barbecue, a light lunch, or a potluck dish, this salad is sure to be a hit with everyone. With its combination of fresh veggies, zesty dressing, and a sprinkle of cotija, it’s a satisfying and flavorful dish that will quickly become a favorite in your recipe repertoire!
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Elote Pasta Salad: A Vibrant Twist on a Classic Street Food Favorite
- Total Time: 30 minutes
- Yield: 5 servings
- Diet: Vegetarian
Description
Elote Pasta Salad is a vibrant twist on the classic Mexican street food, combining sweet corn, smoky chili powder, tangy lime, creamy dressing, and cotija cheese. It’s a refreshing, flavorful dish perfect for summer barbecues, picnics, or a casual meal.
Ingredients
2 cups elbow macaroni
2 tablespoons olive oil
1 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 cup cotija cheese, crumbled
2 ears corn, grilled and kernels removed
1/4 cup red onion, finely diced
1/4 cup bell pepper, diced
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions (8-10 minutes). Drain and drizzle with olive oil to prevent sticking. Let cool to room temperature.
- Grill the corn on medium-high heat for 8-10 minutes, turning occasionally until lightly charred. Remove the kernels and set aside.
- Dice the red onion and bell pepper. Set aside.
- In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper. Whisk until smooth.
- In a large bowl, combine cooled pasta, grilled corn, red onion, bell pepper, and cilantro. Pour dressing over and mix gently to coat everything evenly.
- Sprinkle cotija cheese on top and gently fold in. Taste and adjust seasoning as needed with extra lime juice or chili powder.
- Cover and refrigerate for at least 1 hour. Serve chilled.
Notes
For added protein, consider adding grilled chicken, shrimp, or beans.
Use frozen corn if fresh is unavailable, but make sure to thaw and drain it first.
To increase creaminess, add more mayonnaise or sour cream.
If you prefer a spicier version, increase cayenne pepper or add jalapeños.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
