Elote Pasta Salad
A refreshing dish that combines traditional Mexican street corn flavors with pasta, creating a vibrant and delicious salad perfect for any gathering.
Ingredients
Pasta and Corn
- 8 ounces pasta (elbow or shells) Choose your favorite type of pasta.
- 2 cups sweet corn (fresh or canned) If using fresh corn, grill it for added flavor.
Dressing
- 1/2 cup mayonnaise Can be replaced with Greek yogurt for a healthier option.
- 1/4 cup sour cream
- 1 unit lime (juiced) Freshly squeezed for the best flavor.
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Garnishes
- 1/4 cup chopped cilantro Fresh cilantro adds a nice touch of flavor.
- 1/4 cup crumbled cotija cheese (optional) Can substitute with feta cheese or grated Parmesan.
Instructions
Preparation
- Begin by boiling a pot of salted water. Add the pasta and cook it according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- If you’re using fresh corn, grill it until charred on all sides. Then, cut the kernels off the cob. If using canned corn, drain and pat it dry.
Combining Ingredients
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- In the same bowl, add the cooked pasta, grilled corn, cilantro, and cotija cheese. Toss everything gently until well coated in the dressing.
- Give the salad a taste test and adjust the seasoning as needed. Add more lime juice, chili powder, or salt according to your preference.
Chill & Serve
- Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve it cold or at room temperature.
Notes
This salad can be served as a side dish at barbecues, a light lunch option alone, or a delightful addition to a picnic spread. Avoid overcooking the pasta and have it al dente for the best texture.