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This Elote Pasta Salad is a celebration of summer, a delightful fusion of creamy, tangy, and spicy flavors inspired by Mexican street corn. It's the kind of dish that brings a burst of sunshine to any gathering, perfect for cookouts, potlucks, or simply as a vibrant side to your favorite Mexican dishes. I've been making this for friends and family, and it's always a hit, disappearing quickly as everyone goes back for seconds.
The way the creamy dressing clings to the tender pasta and sweet corn, punctuated by the salty cotija and fresh cilantro, is simply irresistible. I remember the first time I made this, my neighbor said it tasted like a street food festival in a bowl.
Selecting the Ingredients: A Colorful Palette
- Pasta: Choose a pasta shape with grooves, like rotini, to hold the creamy dressing. I prefer chickpea pasta for added protein and fiber.
- Corn: Fresh corn, roasted or grilled, adds a smoky sweetness. Frozen corn, thawed and warmed, is a convenient alternative.
- Cotija Cheese: This salty, crumbly cheese adds a delightful tang. Queso fresco, feta, or parmesan can be used as substitutes.
- Red Onion: Adds a crisp, pungent bite.
- Cilantro: Fresh cilantro adds a bright, herbaceous note. Parsley can be used as a substitute.
- Jalapeño: Adds a spicy kick. Adjust the amount of seeds to control the heat.
- Greek Yogurt: Nonfat plain Greek yogurt provides a creamy, tangy base for the dressing.
- Olive Oil Mayonnaise: Adds richness and creaminess. Avocado oil or vegan mayonnaise can be used as substitutes.
- Limes: Fresh lime zest and juice add a vibrant, citrusy tang.
- Chili Powder, Smoked Paprika, and Garlic Powder: These spices add depth and warmth to the dressing.
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Crafting the Elote Pasta Salad: A Step-by-Step Fiesta
- Cooking the Pasta to Perfection:
- Cook the pasta according to package directions, aiming for al dente. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Allow it to cool while you prepare the other ingredients.
- Preparing the Corn with Care:
- If using fresh corn, roast or grill it until tender, then cut the kernels off the cob. If using frozen corn, heat it in a skillet over medium high heat until thawed and warmed, about four to five minutes.
- Whisking the Creamy Dressing:
- In a small bowl, combine the Greek yogurt, olive oil mayonnaise, lime zest, lime juice, chili powder, smoked paprika, and garlic powder. Whisk until smooth and creamy.
- Assembling the Vibrant Salad:
- In a large bowl, combine the cooled pasta, corn, crumbled cotija cheese, diced red onion, chopped cilantro, and chopped jalapeño. Pour the creamy dressing over the salad and toss gently to coat all the ingredients evenly.
- Serving with Style:
- Garnish the salad with extra cilantro and cotija cheese if desired. Serve immediately or refrigerate until ready to serve. This salad is delicious served chilled, making it perfect for picnics and barbecues.
My family loves adding diced avocado and black beans to this salad for extra creaminess and protein. It turns it into a complete and satisfying meal.
Tips for Best Elote Pasta Salad
- Prevent Sticking: Toss the pasta with olive oil.
- Make Ahead: Add cotija cheese and cilantro just before serving.
- Spice Level: Adjust jalapeño seeds.
- Pasta Choice: Use a grooved pasta shape.
Variations
- Spicy: Add red pepper flakes, cayenne, or hot sauce.
- Deluxe: Mix in black beans, diced tomatoes, or avocado.
- High Protein: Add shredded chicken or your favorite protein.
- Vegan: Use vegan mayo and plant based yogurt.
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Storage
- Refrigerator: Store in an airtight container for up to four to five days.
This Elote Pasta Salad is a vibrant, flavorful, and healthy dish that's perfect for any summer gathering. It's a recipe that brings the taste of Mexican street corn to your table in a fun and creative way.
Frequently Asked Questions
- → Can I use regular pasta instead of chickpea pasta?
- Yes, but chickpea pasta adds extra protein and fiber.
- → Is this recipe gluten-free?
- Yes, if you use gluten-free pasta like chickpea pasta.
- → Can I make this vegan?
- Yes, use vegan cheese and plant-based yogurt and mayo.
- → How do I store leftovers?
- Store in an airtight container in the fridge for up to 4–5 days.
- → Can I use frozen corn?
- Yes, frozen corn works well. Thaw and warm it before using.