Next Level Shrimp Elote Pasta Salad
A vibrant and flavorful pasta salad featuring tender, seared garlic shrimp atop a creamy elote-inspired dressing. This dish perfectly balances the smoky taste of charred corn, the zesty kick of lime, and the rich textures of pasta and Cotija cheese, making it an unforgettable main course or side dish.
Equipment
- Large pot
- Colander
- Large skillet (cast iron recommended)
- Large mixing bowl
- Medium mixing bowl
- Small bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Tongs or spatula
Ingredients
- 1 pound short pasta e.g., rotini, fusilli
- 1 pound large shrimp, peeled and deveined
- 4 cups corn kernels, fresh or frozen
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 cup mayonnaise
- ½ cup sour cream or Mexican crema
- 1 cup Cotija cheese, crumbled, divided
- ½ cup fresh cilantro, chopped, divided
- ½ cup red onion, finely diced
- 1 jalapeño, finely minced seeds removed for less heat
- 2 fresh limes, juiced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- Salt and black pepper, to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process; set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over high heat. Add the corn in a single layer and cook undisturbed for 2-3 minutes, until charred in spots. Stir and continue cooking until nicely charred all over. Transfer the corn to a large mixing bowl.
- Pat the shrimp completely dry with paper towels. In a small bowl, toss the shrimp with 1 tablespoon of olive oil, chili powder, smoked paprika, salt, and pepper.
- Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. In the last 30 seconds, add the minced garlic and toss until fragrant. Remove from heat immediately.
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, and cayenne pepper (if using). Stir in half of the Cotija cheese, half of the cilantro, the diced red onion, and minced jalapeño. Season the dressing with salt and pepper to taste.
- To the large bowl with the charred corn, add the cooled pasta and the creamy elote dressing. Gently fold until everything is evenly coated.
- For best results, cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- When ready to serve, gently fold in most of the seared garlic shrimp. Transfer to a serving dish and garnish with the remaining shrimp, Cotija cheese, cilantro, and an extra sprinkle of smoked paprika.
Notes
To ensure success, pat the shrimp completely dry before seasoning to get a perfect sear. Do not skip charring the corn, as this step is crucial for the signature smoky elote flavor. For variations, try substituting feta for Cotija cheese, or grilled chicken for the shrimp. You can also add a diced avocado just before serving or mix in a can of rinsed black beans for extra fiber and protein.