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This Elote Pasta Salad brings all the vibrant flavors of Mexican street corn to your table in pasta form. The creamy, zesty dressing coats each pasta piece perfectly, while the sweet charred corn and salty cotija cheese create that authentic elote experience we all crave.
I first created this recipe for a summer backyard barbecue when I wanted something different than the usual mayo heavy pasta salads. My friends now request it for every outdoor gathering, and I love watching their faces light up with that first bite of familiar yet unexpected flavors.
Ingredients
- Farfalle pasta: Provides the perfect shape for catching all the delicious dressing in its nooks and crannies
- Frozen fire-roasted corn: Delivers smoky sweetness without the hassle of grilling fresh corn
- Cotija cheese: Brings authentic Mexican flavor with its dry crumbly texture and salty punch similar to feta
- Fresh cilantro: Adds bright herbal notes that balance the richness of the dressing
- Green onions: Offer mild allium flavor without overpowering the other ingredients
- Mayonnaise: Creates the creamy base that mimics the traditional elote experience
- Fresh lime juice: Provides essential acidity that cuts through richness
- Spice blend: Includes cumin, chili powder and paprika for authentic street corn flavor
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of heavily salted water to a rolling boil. Add farfalle pasta and cook until just al dente according to package directions. Be careful not to overcook as the pasta will continue to absorb dressing. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare the Dressing:
- In a medium bowl, combine mayonnaise, minced garlic, fresh lime juice, chili powder, cumin, paprika, salt and pepper. Whisk thoroughly until smooth and well incorporated. Taste and adjust seasonings, adding a pinch of cayenne if you prefer more heat. The dressing should be vibrant orange in color with visible spice flecks.
- Combine the Ingredients:
- In a large salad bowl, add the cooled pasta, thawed fire roasted corn, chopped cilantro, green onions, and cotija cheese. Pour the prepared dressing over the ingredients. The warm pasta will slightly melt the cotija, creating small pockets of cheesy goodness throughout the salad.
- Toss and Serve:
- Using tongs or two large spoons, gently fold all ingredients together until everything is evenly coated with dressing. Continue mixing until no dry pasta remains. Transfer to a serving bowl and garnish with additional cotija cheese and cilantro for visual appeal and extra flavor.
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The fire roasted corn is truly the star ingredient here. When I first developed this recipe, I tried it with plain frozen corn and the difference was remarkable. The slight char and caramelization from fire roasting adds a depth that transforms this from a good pasta salad to an exceptional one.
Make It Your Own
This pasta salad welcomes customization based on what you have available. Try adding diced avocado just before serving for extra creaminess or black beans for added protein. For a spicier version, stir in a finely diced jalapeño with the vegetables. You can even add diced bell peppers for extra color and crunch.
Storage Tips
This elote pasta salad actually improves with time as the flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. If the pasta seems to have absorbed most of the dressing, simply refresh with a squeeze of lime juice and a tablespoon of mayonnaise before serving. The pasta will continue to absorb flavors as it sits.
Serving Suggestions
Serve this vibrant pasta salad alongside grilled meats at your next cookout. It pairs beautifully with grilled chicken, carne asada, or even simple hamburgers. For a complete vegetarian meal, serve larger portions with a side of sliced avocado and warm tortillas. This dish shines at room temperature, making it perfect for outdoor gatherings.
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Enjoy this vibrant elote pasta salad at your next gathering, and watch it become the star of the table.
Frequently Asked Questions
- → What is elote and how does it relate to this pasta salad?
Elote is a popular Mexican street food consisting of grilled corn on the cob topped with mayo, lime, chili powder, and cotija cheese. This pasta salad captures those same flavors by combining fire-roasted corn with a seasoned mayo-lime dressing, cotija cheese, and traditional elote spices, but in a convenient pasta salad format.
- → Can I make this pasta salad ahead of time?
Yes! This pasta salad actually benefits from a few hours in the refrigerator, allowing the flavors to meld. You can prepare it up to 24 hours in advance, though you may want to reserve a small amount of dressing to refresh it just before serving, as pasta tends to absorb dressing over time.
- → What can I substitute for cotija cheese?
If cotija cheese isn't available, feta cheese makes an excellent substitute as it has a similar crumbly texture and salty flavor profile. Parmesan or even queso fresco would work well too, though each will bring a slightly different character to the finished dish.
- → Is this pasta salad spicy?
The base recipe has a mild to medium spice level from the chili powder, cumin, and paprika. The cayenne pepper is optional and allows you to control the heat - add more for a spicier dish or omit it completely for a milder version that's more family-friendly.
- → What can I serve with elote pasta salad?
This versatile side dish pairs beautifully with grilled proteins like chicken, steak, or shrimp. It's perfect for summer BBQs alongside burgers and hot dogs. For a meat-free meal, serve it with grilled vegetable skewers or black bean patties. It also makes a satisfying light lunch on its own.
- → Can I use fresh corn instead of frozen?
Absolutely! Fresh corn will add even more authentic elote flavor. Use 4 ears of corn, grill or char them to enhance the smoky flavor, then cut the kernels from the cob. For the most traditional approach, char the corn over an open flame before adding to the pasta salad.