Elote Macaroni Salad

You don’t have to visit Mexico to experience the delicious combination of flavors in elote, the beloved Mexican street food staple that is roasted fresh corn on the cob, seasoned with spices, lime and grated cheese. Here’s a pasta side salad that captures the essence of this simple street food. It’s sweet, spicy, savory, smoky and perfectly delicious next to the saucy ribs Les pulled off the grill.

Easy to put together, and mixing up south-of-the-border flavor with a timeless classic American comfort food, the macaroni salad.

I’m loving this!


Ingredients

12 oz. pkg. casarecce pasta* (see notes)

2 ears freshly grilled corn*

1/2 cup red onion, chopped

1 average-size jalapeno, seeded and diced

3 scallions, trimmed and grilled

Handful fresh cilantro, rough chopped for serving

Crumbled feta or parmesan cheese for serving

Additional slices fresh jalapeno (optional, for garnish)

1 small ripe avocado, cut into cubes


Dressing Ingredients

1/4 cup canola mayo

1/2 cup light sour cream

Juice of 1/2 lime

1 Tbsp. extra virgin olive oil (or avocado oil)

3/4 tsp. ground chipotle

1/2 tsp. cumin

1/2 tsp. sweet smoked paprika

Freshly cracked black pepper


*Notes

Casarecce pasta is a long, shaped noodle that looks like a rolled-up rectangle. I like it here because it has a firm, toothy texture that anchors all the other ingredients, which are cut into smaller pieces. Any substantial-sized pasta with texture will work in its place though, including penne, rotini or farfalle (bow ties).

Grilling fresh corn is one of the simplest pleasures. We strip the husk and silk, then smear with softened butter, salt and pepper. Wrap them up in foil and grill on direct 300-350 F heat for about 35 minutes. If you prefer, you could also pick up some frozen roasted corn and thaw before using. You will need about 1 1/2 cups.


Instructions

  1. Cook pasta according to package directions. Cut kernels from corn and prep all other vegetables while pasta is cooking.
  2. Combine dressing ingredients in a small bowl or glass measuring cup, whisk or stir until smooth. If dressing seems very thick, add another tablespoon of olive oil and another squeeze of lime.
  3. Drain pasta and toss to evaporate excess moisture. Add a small amount of the dressing and toss to coat. This helps to prevent the pasta sticking together. Let the pasta cool a few minutes, then add corn, jalapeno and red onion to the pasta bowl. Pour in remaining dressing and toss to combine. Chill until cold, at least one hour.
  4. To serve, top salad with chopped grilled scallions, parmesan or finely crumbled feta, avocado, jalapeno slices and cilantro.
Mexican street corn meets macaroni salad, and it rocks!

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