elote pasta salad
Make the best elote pasta salad with smoky corn, creamy dressing, and bold spices. A delicious, easy side dish perfect for barbecues and potlucks!
Ingredients
Ingredients for Elote Pasta Salad
- Gather these simple flavor-packed ingredients to create a creamy, smoky, and tangy elote pasta salad that will wow every bite.
For the Pasta Salad:
- 8 ounces pasta rotini, penne, or shells work best
- 2 cups grilled corn kernels fresh, frozen, or canned
- ½ cup Cotija cheese or feta for a similar salty kick
- ¼ cup red onion finely diced
- 1 jalapeño finely chopped (adjust for heat preference)
- ¼ cup fresh cilantro chopped
For the Dressing:
- ⅓ cup mayonnaise for that signature elote creaminess
- ¼ cup sour cream adds tangy richness
- 1 tablespoon lime juice freshly squeezed for brightness
- ½ teaspoon smoked paprika adds a subtle smoky depth
- ½ teaspoon chili powder adjust for spice preference
- ¼ teaspoon garlic powder for extra savory flavor
- Salt and black pepper to taste
Optional Add-Ins for Extra Flavor:
- Avocado chunks for a creamy twist
- Grilled chicken or shrimp for added protein
- Crushed tortilla chips for a crunchy topping
- Hot sauce or extra chili powder for more heat
Instructions
Simple Steps to Craft the Perfect Elote Pasta Salad
- This creamy, smoky, and zesty elote pasta salad comes together in just a few simple steps. Whether you're preparing it for a summer gathering or a quick weeknight meal, follow this foolproof method to get the best results.
- Cook the Pasta to Perfection
- Boil a large pot of water with salt until it reaches a steady rolling boil.
- Add the pasta and boil until it reaches al dente as directed.
- Drain and rinse under cold water to stop the cooking process and keep the pasta from sticking together. Set aside.
- Prepare the Corn for Maximum Flavor
- If using fresh corn, grill it over medium-high heat for 8–10 minutes, turning occasionally until lightly charred Then, remove the kernels from the cob with a sharp knife.
- If using frozen or canned corn, sauté it in a dry skillet over medium-high heat for 3–5 minutes until it gets a slightly roasted color. This enhances its sweetness and smoky depth.
- Whisk Up the Creamy Dressing
- In a mixing bowl, combine:
- ✅ ⅓ cup mayonnaise for creaminess
- ✅ ¼ cup sour cream for tangy richness
- ✅ 1 tablespoon lime juice for a zesty kick
- ✅ ½ teaspoon smoked paprika for a subtle smoky depth
- ✅ ½ teaspoon chili powder for a touch of heat
- ✅ ¼ teaspoon garlic powder for extra savory flavor
- ✅ Salt and black pepper, to taste
- Whisk until smooth and well combined. Adjust seasoning as needed—more lime juice for brightness, extra chili powder for heat, or a pinch of cayenne for extra spice.
- Toss It All Together
- In a large mixing bowl, add the cooked pasta, grilled corn, red onion, jalapeño, and fresh cilantro.
- Drizzle the creamy dressing over the ingredients and mix until well coated.
- Gently fold in Cotija cheese, adding its signature salty, crumbly texture.
- Let It Chill & Serve
- For the best flavor, refrigerate for at least 20 minutes before serving. This allows the flavors to fully meld together.
- Garnish with extra Cotija, a sprinkle of chili powder, and fresh cilantro for a colorful, vibrant finish.
- Serve chilled or at room temperature, and enjoy every creamy, zesty bite!
- This dish is perfect for BBQs, picnics, or meal prepping—and trust me, it tastes even better the next day!