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Bouncy noodles meet sweet corn in a bowl tossed with zippy lime and creamy dressing. A shower of smoky spices and crumbly cotija come last. This bright elote-inspired pasta is like summer street eats—cool, tangy, and easy to share at any get-together.
I tossed this together just before a backyard cookout and it vanished almost instantly. Even pasta salad haters couldn't resist those charred corn bits and tangy dressing.
Tasty Ingredients
- Salt: Makes the noodles super flavorful during cooking. Sea salt or kosher salt works best for even flavor.
- Olive oil: A splash keeps your noodles from clinging together. Extra virgin gives the best subtle fruitiness.
- Cotija cheese: That classic elote crumbly goodness. Sprinkle a handful or crumble a block for max freshness.
- Chili powder smoked paprika cayenne pepper: These bring gentle heat and smoky depth. Go with newly bought spices for the brightest kick.
- Cilantro: A hit of fresh, herby flavor. Look for perky green leaves.
- Lime juice: Squeeze from fresh limes for citrusy zip (don’t settle for bottled!). Pick heavy, shiny limes for the most juice.
- Sour cream: Brings gentle tang and rich texture—choose full fat so it stays lush.
- Mayonnaise: Ultra creamy and rich. For best flavor, use your favorite high-quality kind.
- Red bell pepper: Crunchy, vibrant, and sweet. Glossy peppers are extra fresh!
- Red onion: For a mild, crisp bite and bold color. Choose firm with tight skin.
- Fresh sweet corn on the cob: Char it on the grill for a toasty punch. The best cobs have tight, green husks and plump kernels.
- Elbow macaroni pasta: Chewy little tubes. Grab the bronze cut kind if possible—they really grip the sauce.
Simple Steps
- Serve It Up:
- Ladle it chilled into bowls straight from the fridge. Dig in and watch it disappear.
- Let It Chill:
- Stash it in the fridge covered for at least an hour. This time helps all those flavors mix together just right.
- Toss in Cheese:
- Sprinkle cotija on top and gently fold in. Taste and splash in more lime or spice if needed.
- Combine Everything:
- When the noodles are cool, mix in the grilled corn, diced veggies, and a handful of cilantro. Pour the dressing over and toss gently.
- Make the Dressing:
- Whisk sour cream and mayo together in a small bowl. Squeeze in fresh lime then stir in chili, paprika, garlic powder, and a hit of cayenne. Mix it smooth and add extra heat if you want.
- Prep the Veggies:
- Finely chop red pepper and onion for crunchy sweet bites. Keep 'em separate for easier mixing.
- Char the Corn:
- Fire up a grill or grill pan. Grill corn cobs directly until some kernels are toasty and brown, turning as they cook (about 8–10 minutes). Let cool, then cut off all the kernels.
- Let Pasta Cool:
- Drain hot noodles, toss with olive oil so nothing clumps, and let cool down. Stir from time to time to help them stay loose.
- Boil Pasta:
- Cook macaroni in a big pot of salty water over medium-high. Stir every now and then. They're done when bouncy and chewy (8–10 minutes).
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Corn is my go-to summer veggie. Grilling really makes the whole flavor pop. My family made this a new tradition at every hot weather birthday. When this bowl hits the table, everyone knows it's a party.
Leftover Tips
Pop any extras in a sealed container in the fridge—they'll last four days. Stir before serving since the creamy dressing settles. It honestly gets tastier as the flavors blend. I love to grab some for lunch at work or pack it up for a picnic the next day.
Swap-Ins
No cotija? Grab some feta for that same salty crumble. Any small pasta shape (like shells or rotini) works just as well. Swap in Greek yogurt for sour cream if you want more tang and a protein bump. Keep it mild by dropping the cayenne and using sweet paprika.
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Ideas for Serving
This pasta is perfect cold next to grilled chicken, tacos, or a pile of juicy watermelon wedges. Try loading a scoop into lettuce wraps for lunch. Want crunch? Toss some roasted pepitas on top right before serving.
Elote Background
Elote is Mexican corn, usually grilled, with a coating of chili, cheese, and lime. That's the whole idea behind this salad—turning those bold street flavors into a cool, creamy bowl for sharing. That tangy dressing and smoky corn bring all the vibes of a sunny day in Mexico.
Frequently Asked Questions
- → How do I get smoky flavor in the corn?
Toast corn right on the grill over medium-high, rolling it around until you see those nice dark specs. You'll boost the sweetness and get a good smoky vibe going.
- → Can I use frozen or canned corn?
Fresh is best and gives that char, but frozen or canned (drain first) works fine. Toss them in a hot skillet for some color and flavor.
- → What type of pasta works best?
Go for elbows, shells, or rotini. Basically any short noodle that grabs on to all that creamy sauce.
- → Is it possible to make this ahead?
Go ahead and prep it early—give it at least an hour in the fridge. That way, the flavors get cozy and the noodles really soak up the sauce.
- → How do I adjust the spice level?
Add as much or as little chili and cayenne as you want. Skip the cayenne if you don't want heat, or toss in extra if you're feeling spicy.
- → Can I substitute cotija cheese?
No cotija? No problem—feta or queso fresco brings similar creamy, salty flavor. Or go without for a dairy-free spin.