Elote Pasta Salad Corn (Print)

Charred corn, chili-lime dressing, and pasta unite in a cream-laced, tangy, and vibrant summer dish.

# Ingredients:

→ Pasta

01 - 250 g elbow macaroni
02 - 1 tablespoon olive oil

→ Vegetables

03 - 2 ears fresh corn, husked
04 - 80 g red onion, finely diced
05 - 100 g red bell pepper, finely diced
06 - 20 g fresh cilantro, chopped

→ Dressing

07 - 80 g mayonnaise
08 - 60 g sour cream
09 - 2 tablespoons freshly squeezed lime juice
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon cayenne pepper

→ Finish

14 - 60 g cotija cheese, crumbled

# Steps:

01 - Fill a large pot with water and a generous pinch of salt. Bring to a boil over medium-high heat.
02 - Add elbow macaroni to the boiling water and cook for 8–10 minutes until al dente, following package instructions.
03 - Drain the cooked macaroni and transfer to a large mixing bowl. Drizzle with olive oil and toss gently to coat.
04 - Allow the macaroni to cool to room temperature, stirring occasionally to prevent sticking.
05 - Preheat a grill to medium-high. Grill corn for 8–10 minutes, turning occasionally until kernels are lightly charred and tender.
06 - Let corn cool slightly. Using a sharp knife, carefully cut kernels off the cob and set aside.
07 - Finely dice the red onion and bell pepper. Set aside in separate bowls.
08 - In a small bowl, combine mayonnaise and sour cream. Stir in lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper. Whisk until smooth and well blended.
09 - Once pasta has cooled, add grilled corn kernels, diced red onion, diced bell pepper, and chopped cilantro to the bowl with pasta.
10 - Pour dressing over the pasta and vegetables. Gently stir to mix until everything is evenly coated.
11 - Crumble cotija cheese over the salad and lightly fold to incorporate.
12 - Taste and adjust with additional lime juice or chili powder as preferred.
13 - Cover salad with plastic wrap and refrigerate for at least one hour to allow flavors to meld.
14 - Serve chilled.

# Additional Notes:

01 - Allow the pasta to cool completely before mixing with dressing to avoid separation.
02 - Grilling the corn brings a smoky layer to the salad.
03 - Using a blend of mayonnaise and sour cream delivers optimal creaminess and tang.
04 - Increase cayenne or chili powder for a spicier salad.
05 - Chilling the salad at least one hour intensifies flavor integration.

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