Elote Pasta Salad – A Flavorful Twist on a Mexican Classic!

If you love Mexican street corn (elote) and pasta salad, then this Elote Pasta Salad is about to be your new favorite dish! It’s creamy, tangy, a little spicy, and packed with smoky grilled corn, cheese, and fresh herbs. Whether you’re making it for a potluck, a BBQ, or just a fun weeknight meal, this dish will be a hit. Let’s dive into this delicious and easy-to-make pasta salad!

Method

Grill the Corn

To achieve that signature smoky flavor, start by preheating your grill to a temperature of 375°F – 400°F. While the grill is heating, prepare the corn by removing the husks and silks. Melt the butter in a small bowl, then mix in the garlic powder for an extra boost of flavor. Using a brush, coat each ear of corn with the garlic butter mixture, ensuring an even layer. Once the grill is hot, place the corn directly onto the grates. Allow it to cook for about 12-15 minutes, turning every few minutes to ensure even charring. The kernels should develop a slightly charred, golden brown appearance while remaining tender on the inside. Once the corn is fully grilled, remove it from the heat and allow it to cool slightly. Once it is safe to handle, carefully cut the kernels off the cob using a sharp knife and set them aside.

Cook the Pasta

While the corn is grilling, bring a large pot of salted water to a rolling boil. Add the Ditalini pasta and cook it according to the package instructions until it reaches an al dente texture. This means the pasta should be tender but still slightly firm when bitten, as it will absorb some dressing later. Once cooked, drain the pasta in a colander and rinse it under cold running water. This step is important as it stops the cooking process and prevents the pasta from becoming mushy. Let the pasta drain thoroughly before transferring it to a large mixing bowl.

Assemble the Salad

In the large mixing bowl with the cooled pasta, add the grilled corn kernels, diced red onion, diced jalapeños, and chopped cilantro. The red onion adds a sharp yet slightly sweet bite, while the jalapeños introduce a mild heat that can be adjusted based on your spice preference. The cilantro brings a fresh, herby brightness that ties all the flavors together. Lastly, sprinkle in the cotija cheese, which will add a salty, crumbly texture that enhances the creaminess of the dressing.

Make the Dressing

The dressing is what gives this salad its rich and flavorful coating. In a separate bowl, combine the mayonnaise, sour cream, fresh lime juice, chili powder, garlic salt, cumin, and black pepper. Stir everything together until it forms a smooth, well-blended mixture. The mayonnaise and sour cream create a creamy base, while the lime juice adds a hint of acidity that balances the richness. The blend of spices, including chili powder, garlic salt, cumin, and black pepper, ensures a warm and mildly smoky kick to the dressing.

Mix Everything Together

Once the dressing is ready, pour it over the pasta salad mixture. Using a large spoon or tongs, gently toss the ingredients together, ensuring that every piece of pasta, corn, and vegetable is evenly coated. Be careful not to overmix, as you want to maintain the texture of each ingredient. At this stage, give it a quick taste and adjust the seasoning if necessary perhaps an extra squeeze of lime juice for tanginess or a pinch more chili powder for added spice. Once mixed, cover the salad and refrigerate it for at least two hours, though overnight chilling is ideal. This allows the flavors to meld beautifully and enhances the overall taste.

Garnish and Serve

Before serving, give the salad one final toss to redistribute any dressing that may have settled at the bottom. To elevate its presentation, sprinkle additional cotija cheese on top, followed by fresh cilantro and a light dusting of chili lime seasoning for an extra burst of flavor. Serve the salad chilled as a refreshing side dish or a standalone meal, and enjoy!

Necessary Tools

• Grill or stovetop grill pan
• Large pot for cooking pasta
• Mixing bowls
• Sharp knife
• Cutting board
• Tongs
• Large salad bowl for mixing

Elote Pasta Salad – A Flavorful Twist on a Mexican Classic!

Recipe by George MendesCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients

• 5 ears of corn

• 3 tbsp butter, melted

• 1/2 tsp garlic powder

• 1 lb Ditalini pasta

• 1/2 medium red onion, diced small

• 2 jalapeños, seeds removed, diced small

• 1 bunch of cilantro, chopped

• 1 cup cotija cheese, plus extra for garnish

• 1 cup Best Foods Mayonnaise (or your favorite brand)

• 1/2 cup sour cream

• 1-2 limes, juiced

• 2 tsp chili powder

• 1 1/2 tsp garlic salt

• 1 tsp cumin

• 1/2 tsp black pepper

• Chili lime seasoning (optional, but highly recommended!)

Directions

• Grill the Corn
  Preheat your grill to 375°F – 400°F. Husk the corn and remove the silk. Melt the butter, mix in garlic powder, and brush it onto the corn. Place the corn directly on the grill grates and cook for 12-15 minutes, rotating every few minutes until the kernels are charred and tender. Once done, let it cool before cutting the kernels off the cob.
• Cook the Pasta
  While the corn is grilling, cook the pasta according to the package instructions. Once cooked, rinse it under cold water and drain well. This helps keep the pasta from sticking together and stops the cooking process.
• Assemble the Salad
  In a large salad bowl, combine the cooked pasta, grilled corn, diced red onion, diced jalapeños, chopped cilantro, and cotija cheese.
• Make the Dressing
  In a separate bowl, mix together mayonnaise, sour cream, lime juice, chili powder, garlic salt, cumin, and black pepper. Stir until smooth.
• Mix Everything Together
  Pour the dressing over the pasta salad and toss gently until everything is well coated. Taste and adjust the seasoning if needed. For the best flavor, refrigerate for at least 2 hours, preferably overnight.
• Garnish and Serve
  Right before serving, sprinkle extra cotija cheese, fresh cilantro, and a dash of chili lime seasoning for that final pop of flavor!

Notes

• Don’t overcook the pasta! Slightly al dente pasta will hold up better in the salad and won’t get mushy.
• Let the corn cool before cutting it off the cob. This prevents burns and makes it easier to handle.
• Chill before serving. Letting the salad sit in the fridge allows the flavors to develop and blend together beautifully.
• Adjust spice levels to taste. If you like extra heat, leave in some jalapeño seeds or add a pinch of cayenne pepper.

Serving Suggestions:

• Serve this salad as a side dish for grilled meats like chicken, steak, or shrimp.
• Enjoy it as a main course with a side of tortilla chips for extra crunch.
• Pair it with tacos or a quesadilla for a complete Mexican-inspired meal.
• For extra freshness, serve with a few lime wedges on the side.

Fun Fact

Elote, which means “corn on the cob” in Spanish, is a popular street food in Mexico. Traditional elote is grilled and then slathered in mayonnaise, cheese, lime, and spices. This pasta salad takes all those flavors and transforms them into a fun, creamy dish!

Conclusion

Elote Pasta Salad is the perfect combination of smoky, creamy, and zesty flavors. It’s an easy make-ahead dish that’s guaranteed to impress at any gathering. Give it a try and let me know how it turns out! Enjoy!