Description
Elote Pasta Salad is a delightful twist on the traditional Mexican street food known as elote, combining grilled corn, creamy dressing, and zesty lime with pasta for a refreshing meal.
Ingredients
- Elbow macaroni: 2 cups (uncooked)
- Grilled corn: 2 ears (or 1 cup canned/frozen corn, grilled)
- Cotija cheese: 1 cup, crumbled
- Red onion: 1/2 cup, finely chopped
- Fresh cilantro: 1/4 cup, chopped
- Lime juice: 1/4 cup (freshly squeezed)
- Mayonnaise: 1/2 cup
- Chili powder: 1 teaspoon
- Salt: to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, about 7 to 9 minutes. Drain and rinse under cold water.
- Grill the corn over medium heat for 10 to 15 minutes until charred, then cut the kernels off the cob.
- In a large mixing bowl, combine the cooled macaroni, grilled corn, cotija cheese, red onion, and cilantro.
- In a separate bowl, whisk together lime juice, mayonnaise, chili powder, and salt. Pour over the pasta mixture and toss to combine.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Experiment with different pasta shapes like rotini or fusilli.
- Fresh corn offers a smoky sweetness; frozen corn is a convenient alternative.
- For added protein, consider grilled chicken, shrimp, black beans, or chickpeas.
- Vegetarian options include cotija cheese; for vegan, use plant-based cheese and mayo.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Elote Pasta Salad, Mexican Salad, Grilled Corn Salad, Pasta Salad Recipe