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This street corn elote pasta salad brings together all the bold, creamy, tangy flavors of classic Mexican street corn with the comfort of a hearty, cold pasta dish. I love making this during sweet corn season, especially for family cookouts where everyone lines up for seconds before the bowl is even halfway gone.
The first time I whipped up this dish was on a scorching summer day, and it disappeared so quickly at our backyard picnic that my husband would not stop talking about it for days.
Ingredients
- Macaroni salad elbow macaroni: gives the classic chewy texture or use any short pasta like shells or rotini
- Corn: fresh corn off the cob has the best juicy flavor but frozen corn will work in a pinch look for bright plump kernels
- Mayonnaise: adds creamy richness pick a high quality one for flavor
- Sour cream: lightens and brightens the mayo for a less heavy result go for full fat if you want extra lusciousness
- Limes: both juice and zest boost tanginess choose ones that feel heavy for juicing
- Cojita cheese: crumbly salty touch that makes it extra special similar to queso fresco or feta in a pinch
- Chili powder and cajun seasoning: layer on gentle heat and smokiness always check the freshness of your spices
- Salt and black pepper: for seasoning
- Red onion: adds crunch and a punch of color go for one with shiny firm skin
- Fresh garlic: mild when minced fine cloves should be tight and not sprouting
- Jalapeno: for mild heat pick a shiny deep green pepper and remove seeds if you want less spice
- Cilantro: fresh herbaceous notes grab a bunch with crisp leaves that have no yellowing
Step-by-Step Instructions
- Boil Pasta and Grill Corn:
- Start by bringing a large pot of salted water to a boil for the pasta. Add elbow macaroni and cook to al dente following the package directions. While pasta is boiling, heat a grill pan or stovetop skillet over medium high. Char the corn, turning it so every side gets a golden sear, for about eight to ten minutes. Let the corn cool, then slice off the kernels.
- Make the Sauce:
- In a medium bowl whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, cajun seasoning, salt, and black pepper. Taste and make any adjustments to suit your palate so the sauce is punchy but not overwhelming.
- Prep the Veggies:
- Dice half a red onion finely, mince the garlic very small so it melds into the salad, slice the jalapeno, and roughly chop fresh cilantro.
- Assemble Pasta Salad:
- Rinse the cooked pasta well in cold water so it stops cooking and is no longer steaming. In a very large mixing bowl, combine the cooled pasta, charred corn kernels, red onion, garlic, jalapeno, and cilantro. Crumble in the cojita cheese and drizzle over half the dressing. Toss everything together, adding more dressing as needed to evenly coat every bite. Reserve a little dressing to freshen up just before serving.
- Chill and Serve:
- Cover the bowl and place in the fridge for at least thirty minutes so the flavors marry together. When you are ready to serve, toss well and taste once more for seasoning. If it looks a little dry, add that extra reserved dressing.
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Every summer I wait for the local sweet corn stand to open so I can grab a bag and make this dish at least once a week. My favorite part is that tangy punch of lime and salty cheese in every bite the flavors just taste like warm sunshine and family laughter.
Storage Tips
Keep elote pasta salad tightly covered in the fridge for up to four days. The flavors actually improve as it sits but be sure to stir before serving to distribute the dressing. If it looks at all dry after chilling revive it with a small splash of lime juice and an extra tablespoon of mayo or sour cream.
Ingredient Substitutions
If you cannot find cojita cheese use crumbled feta or queso fresco. Greek yogurt makes a great substitute for sour cream in the dressing. In a pinch canned corn can be used just be sure to drain well and pat dry before charring in a hot skillet to mimic that grilled flavor.
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Serving Suggestions
Serve this salad as a side dish with grilled chicken tacos burgers or BBQ ribs. It also makes a filling vegetarian main when served with black bean salad or avocado wedges. For extra crunch top with crushed tortilla chips just before serving.
Cultural Notes
Elote is a beloved Mexican street snack and this pasta salad is inspired by those classic flavors of grilled corn slathered in creamy sauce chili lime and salty cheese. Bringing elote to a pasta salad format means you get all the nostalgia of street food but in a dish suited for large gatherings and American-style cookouts.
Commonly Asked Questions
- → What can I use if I can't find cotija cheese?
If cotija isn't available, substitute with queso fresco or even mild feta for a similar crumbly, tangy effect.
- → Is fresh corn necessary, or will frozen work?
Fresh off-the-cob corn has the sweetest pop, but frozen sweet corn is a great alternative for convenience.
- → Can I make this dish in advance?
Absolutely! The salad tastes even better after a day in the fridge as the flavors meld together.
- → How spicy does the jalapeño make it?
The jalapeño adds a mild warmth, but you can adjust the amount or remove seeds for less heat.
- → What type of pasta works best?
Elbow macaroni is classic, but any short pasta like shells or rotini will hold the dressing well.
- → Can I make this dairy-free?
For a dairy-free option, use vegan mayo, plant-based sour cream, and omit or substitute the cheese.