Description
Elote Pasta Salad is a vibrant and flavorful dish combining the smoky char of grilled corn with a creamy, tangy dressing and tender pasta. Inspired by the classic Mexican street snack ‘elote,’ this salad features a smoky, zesty crema-like dressing, fresh jalapeno spice, and crumbled cotija cheese for a perfect blend of textures and flavors. It’s a refreshing and colorful side perfect for summer barbecues, potlucks, or casual dinners.
Ingredients
Scale
Main Ingredients
- 4 cobs corn, husked
- 12 ounces medium pasta
- ¼ cup finely diced red onion
- â…“ cup chopped fresh cilantro (plus extra for garnish)
- 1 jalapeno, seeded and finely diced
- ½ cup cotija cheese (or feta, crumbled, divided)
For the Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 small limes, juiced and zested (use ½ tablespoon zest and 3 tablespoons juice in dressing)
- 1 clove garlic, minced
- ½ teaspoon smoked paprika (or ancho chile powder)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Remove the husks from the corn cobs and place them directly on the grill. Cook the corn for 8 to 10 minutes, turning occasionally until they are lightly charred all over. After grilling, remove the corn from the heat and allow it to cool before cutting the kernels off the cob. Set the kernels aside for the salad.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook it according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool and stop the cooking process. Set aside the rinsed pasta.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime zest (½ tablespoon), lime juice (3 tablespoons), minced garlic, smoked paprika, salt, and black pepper until smooth and well blended. This dressing will provide the creamy, tangy base for your salad.
- Combine Ingredients: Add the cooked and cooled pasta, grilled corn kernels, finely diced red onion, chopped cilantro, diced jalapeno, and two-thirds of the crumbled cotija cheese into the bowl with the dressing. Toss everything together thoroughly to evenly coat the ingredients with the dressing and to distribute the flavors.
- Chill and Serve: Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill. Before serving, sprinkle the remaining cheese and extra cilantro on top as garnish for an added burst of flavor and color. Serve cold or at room temperature.
Notes
- Grilling the corn is essential for getting the smoky, authentic elote flavor.
- If you don’t have a grill, you can char the corn under a broiler or use canned corn as a quick substitute, though flavor will be less smoky.
- The jalapeno can be adjusted or omitted to suit your heat preference.
- Use cotija cheese for a more traditional taste, or substitute with feta if unavailable.
- This salad can be made a day ahead; just keep it refrigerated and give it a gentle toss before serving.
- Add a splash of hot sauce for extra kick, if desired.
