Street Corn Elote Pasta Salad (Printable Version)
# What You'll Need:
→ Pasta
01 -
250 g elbow macaroni, uncooked
→ Vegetables
02 -
3 ears corn, husked
03 -
0.5 red onion, finely diced
04 -
1 jalapeno, finely diced
05 -
2 cloves garlic, finely minced
06 -
20 g fresh cilantro, chopped
→ Creamy Dressing
07 -
90 g mayonnaise
08 -
60 g sour cream
09 -
2 limes, zested and juiced
→ Cheese
10 -
80 g Cotija cheese, crumbled
→ Seasonings
11 -
1 tsp chili powder
12 -
0.5 tsp Cajun seasoning
13 -
0.5 tsp salt
14 -
0.25 tsp freshly ground black pepper
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions, approximately 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
02 -
Preheat a grill pan over medium-high heat. Grill corn, rotating occasionally, until lightly charred on all sides, about 8-10 minutes. Allow to cool, then cut kernels from the cobs.
03 -
In a medium bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, Cajun seasoning, salt, and pepper until smooth. Adjust seasoning to taste.
04 -
In a large mixing bowl, combine cooked macaroni, grilled corn kernels, diced red onion, minced garlic, chopped cilantro, and diced jalapeno.
05 -
Pour dressing gradually over the salad ingredients, tossing gently to coat. Sprinkle crumbled Cotija cheese over the top and mix again. Reserve a small amount of dressing to refresh the salad before serving if desired.
06 -
Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Toss once more and adjust seasoning if necessary before serving.
# Helpful Notes:
01 -
Salad tastes best when prepared a day in advance to allow flavors to fully develop.
02 -
Store tightly covered in the refrigerator and add reserved dressing just before serving.