Why You’ll Love this Elote Pasta Salad Recipe
If you’re looking for a dish that’s bursting with flavor and perfect for any gathering, you’ll love this Elote Pasta Salad. It combines the sweetness of grilled corn with the creaminess of avocado and queso fresco, creating a delightful explosion of taste in every bite.
I appreciate how easy it’s to prepare, making it ideal for potlucks or summer barbecues. Plus, the vibrant colors make it visually appealing on any table.
This salad not only satisfies hunger but also impresses guests. Trust me, once you try it, you’ll find yourself craving it again and again!
Ingredients of Elote Pasta Salad
When it comes to whipping up a salad that’s not only delicious but also visually stunning, the Elote Pasta Salad is a star. Imagine this: sweet, charred corn, creamy avocado, and crumbled queso fresco all mingling together in a delightful medley of flavors. It’s a dish that speaks to the soul, perfect for summer get-togethers or just a cozy dinner at home.
Plus, the ingredients are easy to find, and many of them are staples you might already have in your kitchen. So, let’s explore what you’ll need to create this masterpiece!
Ingredients:
- 5 ears corn on the cob, husked and silked
- 1/2 lb farfalle pasta, cooked according to package directions
- 4 scallions, sliced thin on a bias
- 2 jalapeños, stemmed, seeds removed, and diced small
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup crumbled queso fresco, divided
- 1 red bell pepper, chopped
- 1 avocado, chopped
- 2 cups roughly chopped cilantro, plus sprigs for garnish
- Kosher salt and ground black pepper, to taste
- Fried corn tortilla strips (for garnish)
- 1 lime, cut into wedges (for garnish)
- 1/2 cup jarred salsa
- 3 tablespoons red wine vinegar
- 1/2 teaspoon chili powder, plus more for garnish
- 1 teaspoon honey
- 1/2 cup olive oil
Now, before you start tossing everything together, let’s talk about the ingredients a bit more. The corn is the absolute star of this show. Grilling it gives it that beautiful char and sweetness, but if you’re feeling a bit lazy (don’t worry, I’ve been there), you can use frozen corn.
Just make sure to sauté it a little for that added flavor. And when it comes to the jalapeños, you can adjust the heat level according to your taste. Not a fan of spice? Ditch them altogether or use just one.
Finally, the cilantro adds a fresh pop, but if it’s not your thing, swap it out for parsley. This salad is all about making it yours, so feel free to get creative!
How to Make Elote Pasta Salad
Making this Elote Pasta Salad is a delightful journey that starts with the star of the show: 5 ears of corn on the cob. Grab a grill pan or fire up that outdoor grill, and let it preheat over medium-high heat. Once it’s nice and hot, toss those corn cobs on there. Grill them for about 3-4 minutes per side until they’re beautifully charred and cooked through. The sizzling sound? Pure music to the ears.
After grilling, let them cool for a minute. Here’s a little trick I like to use: stand the corn on one end over a bundt pan (the hole in the middle is perfect for catching all those kernels) and slice them off. You’ll have corn kernels flying everywhere, but it’s all part of the fun.
Now, let’s get that pasta cooking. You’ll need 1/2 lb of farfalle pasta—cooked according to the package directions, of course. While that’s bubbling away, grab a large mixing bowl and toss in the freshly cut corn, along with 4 thinly sliced scallions, 2 diced jalapeños (seeds removed for less heat, but go wild if you love spice), a 15-ounce can of rinsed black beans, and 1 cup of crumbled queso fresco.
Oh, and don’t forget the 1 chopped red bell pepper, 1 chopped avocado, and 2 cups of roughly chopped cilantro. It’s a colorful explosion, and I’m here for it. Season with kosher salt and ground black pepper to taste, and give everything a gentle stir.
Now for the dressing! In a medium bowl, whisk together 1/2 cup of jarred salsa, 3 tablespoons of red wine vinegar, 1/2 teaspoon of chili powder, 1 teaspoon of honey, and 1/2 cup of olive oil. It’s like a flavor party in there.
Pour that dressing over your pasta salad masterpiece and mix everything together until well combined. When it’s time to serve, top it off with some fried corn tortilla strips for that extra crunch, sprinkle a bit more queso fresco, add a pinch of chili powder, toss on a cilantro sprig, and don’t forget those lime wedges.
This salad isn’t just food; it’s a celebration on a plate. Enjoy your creation, and let the compliments roll in—you deserve it!
Elote Pasta Salad Substitutions & Variations
After whipping up that vibrant Elote Pasta Salad, you might wonder how to customize it to suit your taste or what you have on hand.
You can easily swap farfalle for any pasta you like, or use quinoa for a gluten-free option. Instead of black beans, try chickpeas or kidney beans. If you’re not a fan of jalapeños, bell peppers work great for a milder flavor.
You can replace queso fresco with feta or omit cheese entirely for a dairy-free dish. Finally, experiment with herbs—basil or parsley can add a fresh twist!
Enjoy making it your own!
What to Serve with Elote Pasta Salad
To elevate your Elote Pasta Salad experience, consider pairing it with flavorful sides that complement its vibrant profile.
I love serving it alongside grilled shrimp for a protein boost; the smoky flavor adds a nice contrast. A zesty lime and cilantro slaw works beautifully, offering an invigorating crunch.
For a heartier option, try black bean tacos; they harmonize with the salad’s ingredients. If you’re feeling adventurous, some spicy roasted sweet potatoes can bring warmth and sweetness.
Don’t forget a chilled beverage like horchata or a light Mexican lager to round out your meal! Enjoy the delightful flavors together!
Additional Tips & Notes
Pairing your Elote Pasta Salad with complementary sides can enhance the meal’s overall enjoyment.
I love serving it alongside grilled shrimp or chicken for a protein boost. If you’re looking for a lighter option, consider fresh fruit like watermelon or mango to balance the flavors.
Don’t forget to adjust the spice level according to your taste; adding more jalapeños or a dash of hot sauce can kick things up a notch.
Finally, refrigerating the salad for a couple of hours before serving allows the flavors to meld beautifully.
Enjoy your vibrant, delicious creation!