Elote Pasta Salad
This vibrant Elote Pasta Salad blends smoky grilled corn, tangy lime, and bold spices with perfectly cooked pasta for a refreshing summer twist. Ideal as a side dish or a light meal, it's a quick and easy recipe that delivers a delightful fusion of Mexican-inspired flavors and satisfying crunch in every bite.
Ingredients
- Pasta: 8 ounces of your favorite shape bowtie, rotini, or penne for a perfect balance of texture.
- Corn: 2-3 ears of fresh corn ideally grilled to bring out its natural smoky sweetness.
- Cheese: ½ cup of crumbled Cotija cheese or a tangy feta alternative to add creamy richness.
- Lime: Juice and zest from 2 fresh limes to infuse a bright tangy flavor throughout the dish.
- Creamy Base: ½ cup of mayonnaise or Greek yogurt which binds the ingredients into a luscious, creamy pasta salad.
- Seasonings: A teaspoon of chili powder a pinch of smoked paprika, salt, and black pepper to heighten the dish’s bold, smoky, and spicy notes.
- Fresh Herbs: ¼ cup of finely chopped cilantro and 2 green onions for a burst of herbaceous freshness.
- Optional Kick: 1 finely chopped jalapeño if you like an extra layer of heat.
- Crunch Factor: A handful of crushed tortilla chips to sprinkle on top offering a delightful textural contrast.
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add 8 ounces of your chosen pasta and cook until al dente, following the package instructions.
- Drain and rinse briefly with cold water to stop the cooking process. This ensures your pasta maintains a firm bite.
Prepare the Corn:
- Grill for Smoky Flavor: Preheat your grill to medium-high heat.
- Lightly brush 2–3 ears of fresh corn with oil and grill for about 10 minutes, turning occasionally until you see light charring.
- Once cooled, cut the kernels off the cob to capture that authentic smoky, grilled corn flavor.
- Tip: If you don’t have a grill, you can sauté the corn in a hot skillet with a splash of oil until lightly charred.
Mix the Tangy Dressing:
- In a medium bowl, combine ½ cup of mayonnaise or Greek yogurt with the juice and zest of 2 fresh limes.
- Add 1 teaspoon of chili powder, a pinch of smoked paprika, salt, and black pepper.
- Whisk until smooth, ensuring a well-blended, tangy lime dressing that will tie all the flavors together.
Combine the Ingredients:
- In a large mixing bowl, add the cooked pasta, grilled corn kernels, ½ cup of crumbled Cotija cheese (or your favorite tangy cheese), ¼ cup of chopped cilantro, and 2 sliced green onions.
- For an extra kick, fold in 1 finely chopped jalapeño if you like a bit of heat.
- Pour the prepared dressing over the mixture and gently toss until every ingredient is evenly coated.
Chill and Serve:
- Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling step allows the flavors to meld beautifully and intensifies the overall taste.
- Before serving, sprinkle a handful of crushed tortilla chips on top for a delightful crunch.