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Sweet corn blends with tender pasta chunks all soaked in a zesty, creamy lime sauce. You get a subtle smokiness from chili and a salty kick from crumbled cotija—a festive mashup of classic street snacks, cool and ready to share at any summer hangout.
I threw this together when friends dropped by for a cookout and watched as it disappeared first Smoky grilled corn and that sharp limey sauce turned even pasta-salad doubters into fans
Tasty Ingredients
- Salt: Toss into your pasta water to make sure every bite is tasty Go for kosher or sea salt for the best flavor
- Olive oil: Stops your pasta from sticking and gives a light, fruity touch Extra virgin is best for a little boost
- Cotija cheese: That crumbly, salty finish Elote isn't complete without it Crumble a whole chunk yourself for max freshness
- Chili powder, smoked paprika, cayenne: Triple up if you like both smoky and spicy vibes Use freshly ground to make sure you actually taste them
- Cilantro: Sprinkles in bright green, fresh flavors Look for leaves that aren't wilted
- Lime juice: Always squeeze your own for a tangy punch Pick the heaviest limes you can find
- Sour cream: Thickens it up while adding a mellow tang Stick with full-fat for the creamiest texture
- Mayonnaise: Gives your salad extra richness Want a homemade vibe? Get egg-based mayo
- Red bell pepper: Brings sweet crunch and pops of color Grab the shiniest, firmest one in the store
- Red onion: Crunchy, punchy, and a classic for color You want it firm—no mushy spots
- Fresh sweet corn on the cob: Get it grilled for that toasty flavor Good corn has tight, green husks and fat kernels
- Elbow macaroni pasta: Sturdy little tubes that grab lots of dressing If you see bronze-cut pasta, get it—it's the best for holding sauces
Easy Directions
- Serve It Up Cold:
- Once you're ready to eat, dish out straight from the fridge and enjoy Chill on a hot day doesn't get better
- Chill to Let Flavors Develop:
- Seal the bowl and slide it in the fridge for at least 60 minutes The rest time lets everything soak in and cool down
- Cheese Last:
- Scatter crumbled cotija over the salad Gently mix Before you dish up, check if you want more spice or tang and adjust if needed
- Pull It All Together:
- Scoop in grilled corn kernels, diced peppers and onion, and chopped cilantro Pour over all that creamy dressing Mix so everything gets coated
- Mix Up the Sauce:
- Whisk up mayo and sour cream together Squeeze in lime, add chili, smoked paprika, a hint of garlic powder, and cayenne Stir 'til it's smooth Taste and up the heat if you like it spicy
- Chop Veggies:
- Finely dice the bell pepper and onion Pile each in a separate bowl so they're ready to add later
- Grill the Corn:
- Fire up the grill or grill pan Toss on shucked corn and turn every few minutes, about eight minutes total until you see tasty char marks Let 'em cool, then cut the kernels off with a sharp knife
- Pasta Prep:
- Boil plenty of salted water, add your macaroni, and cook until it's just firm, about eight minutes Stir so it doesn't clump together
- Drain and Cool Down:
- Strain the pasta then move it to a big bowl Drizzle over olive oil and give it a toss This stops sticky clumps Let it cool, stirring now and then so it doesn't stick together
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If I'm honest, I wait for corn season just for this dish. Grilling those golden cobs adds something magic. It became a summer must-have in my house once we made it for my brother's birthday. Now the smoky cool salad screams 'summer's here' any time it's served.
Keeping It Fresh
Stash any extras in a sealed container in the fridge. It'll stay good for up to four days. Give it a quick toss before digging in since the sauce sinks down. The taste actually gets better by day two. I love bringing some for lunch or a picnic the next day.
Swap-Outs
No cotija? Grab some feta for that briny crumb. Try small shells or rotini if you don't have macaroni. Greek yogurt kicks up the tang if you're out of sour cream. For a gentle version, cut back on cayenne and use sweet paprika instead.
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Ways To Serve
This cool pasta goes great with anything from tacos to grilled steak, or keep it classic with big slices of melon. Pile it into lettuce cups for a fresh lunch, or spoon it right on the buffet table. Toss on roasted pepitas for extra crunch if you're feeling fancy.
Elote Story
Elote means Mexican grilled corn slathered in cheese, chili, and lime. This salad borrows those bold flavors and tosses them with pasta, making it easy to bring to gatherings. Each bite gives you a little taste of lively summer street eats, only chilled.
Recipe FAQs
- → How can I get that smoky corn taste?
Toss your corn on a hot grill and flip it around until you see char marks. That boosts the sweetness and adds a hint of smoky goodness.
- → Is canned or frozen corn alright?
Freshly grilled is awesome, but thawed frozen or drained canned corn work too. If you want a deeper taste, give them a quick toss in a hot skillet till they get a little color.
- → Which kind of pasta should I pick?
Go for elbows, rotini, or shells—mini shapes that soak up the creamy sauce and keep the flavors in every bite.
- → Can this be made in advance?
For sure. Whip it up early and stash it in the fridge for an hour or so. The flavors mellow out and soak in for even better bites.
- → How do I make it more or less spicy?
Add or dial back chili powder and cayenne to your taste. Ditch the cayenne if you're not into heat or pile on extra for a wild kick.
- → Got no cotija? Substitutes?
If cotija's not around, try crumbled feta or queso fresco. If you need dairy-free, just skip the cheese altogether.