Summer cookouts always have their go-tos, but this Elote Pasta Salad recipe stole the show at my last barbecue. I grilled the corn earlier, watching the kernels turn smoky and bright, then mixed them with pasta, a creamy chili-lime dressing, and cotija cheese. Folks paused mid-bite for seconds, and I grinned like a chef even though I nearly dropped the bowl. It’s born from elote, that Mexican street corn slathered in mayo and spiced with chili, but turning it into a pasta salad makes it picnic-perfect or a fun weeknight win. Over time, I’ve seen it spark chats about unexpected pasta flavors, and it’s a hit every time.
Ingredients
For the Salad:
- 12 oz pasta (rotini or penne works best)
- 4 cups grilled or roasted corn kernels (fresh or frozen)
- 1 cup cotija cheese, crumbled
- ½ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- 1 jalapeño, minced (optional for a kick)
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 3 tbsp fresh lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 clove garlic, minced
- Salt and black pepper, to taste
Substitution Ideas
This Elote Pasta Salad recipe rolls with what you’ve got. No cotija? Feta’s a salty stand-in—I used it once, and it was close enough. Swap mayo for Greek yogurt if you want lighter; I tried it, and it still rocked. Add grilled chicken or black beans for protein—I tossed in beans once, and it bulked up nicely. Frozen roasted corn works if fresh isn’t around; I sautéed it in a pan, and the char was spot-on. These swaps keep the bold elote spirit alive, and I’ve seen folks improvise with pantry finds to great effect.
Timing
- Prep time: 15 minutes
- Cook time: 15 minutes (mostly for pasta and corn)
- Total time: 30 minutes
- Passive time: 10 minutes (to let flavors settle)
Step-by-Step Instructions of Elote Pasta Salad
- Prepare the Beef
Begin by patting the beef cubes dry with paper towels. This step is important because it helps the meat brown properly instead of steaming in its own moisture. I skipped drying it once, and the cubes didn’t get that nice caramelized crust. Take your time to blot each piece. It sets the foundation for the stew’s flavor, so don’t rush it. - Brown the Beef
Heat the vegetable oil in a large heavy-bottom pot or Dutch oven over medium-high heat until it shimmers. Add the beef in batches to avoid overcrowding. Overcrowding causes the meat to steam rather than brown. Cook each side for about 5 minutes until a deep brown crust forms. The browning process creates flavorful bits on the bottom of the pot that will enhance the stew later. I forgot to do batches once and ended up with a watery mixture. Use a slotted spoon to remove the browned beef and set it aside. - Sauté the Aromatics
In the same pot, add the chopped onion and minced garlic. Cook them for 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent. This step builds the savory base of the stew by releasing the natural sweetness of the onions and the pungent aroma of the garlic. I let the garlic cook too long once, and it turned bitter, so keep an eye on it to prevent burning. - Add Liquids and Seasoning
Stir in the tomato paste to coat the onions and garlic, and cook for 1 minute to deepen its flavor. Then pour in the beef broth, water, soy sauce, and brown sugar. Stir everything together to combine. This creates the flavorful liquid that will tenderize the beef as it simmers. The soy sauce adds a salty umami, while the brown sugar balances it with a hint of sweetness. I added the liquids too fast once and splashed broth everywhere, so go slowly. - Return the Beef
Add the browned beef back to the pot, making sure it’s fully submerged in the liquid. Nestle the meat pieces so they’re evenly distributed. This ensures each piece absorbs the flavors as it cooks. I skipped submerging some pieces once, and they were tougher than the rest. - Add Bay Leaves and Simmer
Toss in the bay leaves, salt, pepper, and thyme. Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover the pot and let it cook for 1.5 hours. Low heat is crucial here because it allows the beef to become tender without falling apart too soon. Stir occasionally to prevent sticking. I turned the heat too high once, and the meat got stringy. - Add Vegetables and Pineapple
After 1.5 hours, stir in the carrots, potatoes, and pineapple chunks. Cover and continue simmering for another hour until the vegetables are tender and the beef is fall-apart soft. The pineapple adds sweetness and helps tenderize the meat with its enzymes. Don’t add it earlier, or it will break down too much. I did that once, and it turned mushy. - Final Taste and Adjust
Remove the bay leaves as they’ve infused their flavor. Taste the stew and adjust the seasoning if needed, perhaps with more salt or soy sauce. Let it rest off the heat for a few minutes to allow the flavors to meld. This is the moment to see if it needs a bit more brown sugar for sweetness or pepper for bite. I under-seasoned once and had to fix it at the table, which was awkward.
Nutritional Info of Elote Pasta Salad
Per serving (about 1 cup, 6 servings):
- Calories: 320–350
- Protein: 9–11g
- Carbs: 35–38g
- Fat: 15–18g
- Fiber: 3–4g
Corn brings sweetness, fiber, and eye-healthy nutrients like lutein per Harvard T.H. Chan School. Pasta fuels you, and cotija adds calcium and protein. Mayo and sour cream add fat, but lighter swaps balance it.
Healthier Alternatives
Go lighter with Greek yogurt instead of mayo for less fat—I swapped it, and it held up. Use whole wheat or chickpea pasta for fiber; I tried chickpea, and it was sturdy. Cut cotija with Parmesan or skip sour cream, leaning on lime and spices. Roast corn with less oil for a leaner take—these keep the flavor alive.
Serving Suggestions
Pair with grilled chicken, steak, or fish for a meaty match. It shines with veggie tacos, quesadillas, or roasted veggies too. At gatherings, it balances burgers or ribs. Serve it cool but not frigid—colder dulls the dressing, and I learned that after a chilly batch.
Common Mistakes to Avoid
- Overcooking Pasta: Cooked it too long once, and it was mushy—stick to al dente.
- No Corn Char: Skipped grilling once, and it lacked that elote kick.
- Too Much Dressing: Overdid it once, and it was soggy—add half first.
- No Rest: Served it fresh once, and flavors were flat—chill it.
Storing Tips
Keep it in an airtight container in the fridge for 3 days. If it dries out, stir in lime juice or extra dressing. Don’t freeze—the dairy splits, and I tried it, regretting the mess.
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Conclusion
This Elote Pasta Salad recipe always gets recipe requests, with its smoky corn and creamy lime vibe. I love how it mixes pasta with bold Mexican flair, even with my spills. Try it, tweak it with beans or yogurt, and tell me how it turns out. Share your twist in the comments—we can swap ideas!
FAQs
Can I Make Elote Pasta Salad Ahead of Time?
Yes, it’s better a few hours ahead as flavors meld—I prepped it once, and it shone.
What’s the Best Pasta Shape for This Salad?
Rotini, penne, or shells hold dressing well—I used rotini, and it gripped great.
Can I Make It Dairy-Free?
Swap cotija for dairy-free cheese and use vegan mayo—I tried it, and it worked.
Is Frozen Corn Okay to Use?
Yep, roast it in a pan for char—I did that, and it was tasty.
How Spicy Is This Dish?
Mild unless you add jalapeño or extra chili—I spiced it up once, and it had bite.