Description
Inspired by the flavors of Mexican street corn, this pasta salad features sweet corn, creamy dressing, and a zesty kick of chili and lime. A fun and flavorful twist on traditional pasta salad!
Ingredients
For the Elote Pasta Salad:
- 12 oz elbow macaroni or your favorite pasta
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 lime, zested and juiced
- ½ cup mayonnaise
- ¼ cup sour cream
- 1/3 cup crumbled cotija cheese (or feta cheese as a substitute)
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon hot sauce (optional, adjust to taste)
- Salt and pepper to taste
Instructions
Start by boiling the pasta in a large pot of salted water. Cook it according to the package instructions, making sure to cook the pasta until it’s al dente. Drain the pasta and set it aside to cool.
To prevent the pasta from sticking together, you can toss it with a small drizzle of olive oil once it’s drained. This also helps the pasta from absorbing too much of the dressing later on.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels (whether using fresh or frozen corn) and cook them for 5-7 minutes, stirring occasionally, until the corn is lightly charred and golden brown. This step adds a smoky, roasted flavor to the corn, which is a hallmark of traditional elote.
Once the corn is charred, remove it from the skillet and set it aside to cool.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, and hot sauce (if using). Taste the dressing and adjust the seasoning with salt and pepper. The lime juice adds a tangy brightness, while the chili powder and smoked paprika contribute a deep, smoky spice.
The creamy base of the dressing provides the perfect complement to the smoky corn and the pasta.
In a large mixing bowl, combine the cooled pasta, charred corn, and the prepared dressing. Toss everything together until the pasta and corn are evenly coated with the dressing.
Next, fold in the crumbled cotija cheese and fresh cilantro. The cotija cheese adds a salty, tangy bite, and the cilantro brings a refreshing, herbaceous flavor. If you like, you can also stir in some chopped fresh parsley for added color and flavor.
Once everything is mixed, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. Chilling the salad allows the flavors to meld together and ensures that the pasta absorbs some of the creamy dressing, making the salad even more delicious.
After chilling, remove the salad from the refrigerator and give it a final toss. Taste and adjust seasoning if necessary, adding more lime juice or salt if needed. Garnish with extra crumbled cotija cheese and fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 22-24g
- Carbohydrates: 35-40g
- Protein: 6g