Elote Pasta Salad Perfection
This Elote Pasta Salad is a vibrant and flavorful twist on a classic pasta salad, inspired by Mexican street corn. It combines sweet corn, a creamy and tangy sauce, and other delicious ingredients for a crowd-pleasing dish perfect for barbecues, potlucks, or a satisfying weeknight meal.
Equipment
- Large pot
- Colander
- Grill or oven
- Baking sheet (if roasting corn)
- sharp knife
- Large bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Mixing spoons
- Airtight container
Ingredients
- 1 pound short pasta rotini, shells, bowties, or cavatappi
- 4 ears fresh corn, husked
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon lime zest
- ½ cup Cotija cheese, crumbled
- 1-2 teaspoons chili powder
- ¼ cup fresh cilantro, chopped
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Optional: 1 jalapeño, finely diced
- Optional: Hot sauce to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- Drain the pasta and rinse it with cold water to stop the cooking process and prevent sticking. Set aside.
- Preheat your grill to medium-high heat or your oven to 400°F (200°C).
- If grilling, grill the corn, turning occasionally, until kernels are slightly charred and tender, about 10-15 minutes. If roasting, place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through.
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob.
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, minced garlic, chili powder, salt, and pepper. Taste and adjust seasonings as needed.
- Add the cooked pasta, corn kernels, crumbled Cotija cheese, and chopped cilantro to the bowl with the sauce. Gently toss everything together until well coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the pasta salad a good stir and add any extra cilantro or Cotija cheese if desired.
Notes
For the best flavor, use fresh ingredients, especially the corn, lime juice, and cilantro. Don't overcook the pasta; al dente is key. Charring the corn enhances the flavor. The pasta salad can be made up to 24 hours in advance; store it in an airtight container in the refrigerator. Add grilled chicken, shrimp, or black beans to make it a main course. For a spicy kick, add more chili powder, diced jalapeño, or a dash of cayenne pepper.