Elote (Street Corn) Pasta Salad
A deliciously creamy and flavorful pasta salad featuring a Mexican street corn theme, packed with vibrant ingredients.
Equipment
- Large skillet
- Small bowl
- Large Bowl
Ingredients
- ½ tsp chipotle chili powder (1.5g)
- ½ tsp ground cumin (1.5g)
- ½ tsp smoked paprika (1.5g)
- ½ tsp salt (3g)
- ¼ tsp black pepper (1g)
- 1 Tbsp cooking oil (15ml)
- 2 cups frozen corn (250g)
- 1 cup red onion (136g), diced
- ½ cup poblano peppers (65g), diced
- ½ tsp garlic cloves (2g), minced
- 8 oz. ditalini pasta (225g), uncooked
- ¼ cup mayonnaise (60g)
- ¼ cup Greek yogurt (60g)
- 1 Tbsp lime juice (15ml)
- ¼ cup reserved pasta water (60ml)
- ½ cup green onion (35g), sliced
- ½ cup queso fresco (60g), crumbled
Instructions
- Start by warming the cooking oil in a skillet over medium heat. Add the chipotle chili powder, ground cumin, smoked paprika, salt, and black pepper. They are ready when the spices release a warm, toasty aroma. Be careful not to burn them to avoid bitterness.
- Add the frozen corn to the skillet and sauté for a few minutes until it takes on a beautiful golden color and shows slight char on some of the kernels. Stir occasionally to avoid burning; it should have smoky sweetness, not scorched bits.
- Toss in the diced red onion, poblano peppers, and minced garlic once the corn is ready. Cook until all the vegetables are soft and aromatic, filling your kitchen with a delightful scent. Avoid browning the garlic too much as it can become bitter.
- While the corn and veggies are cooking, boil a pot of water and cook the ditalini pasta until al dente. It should be firm but not hard when you bite into it. Remember to save a bit of that pasta water before draining, which will help your salad.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, and reserved pasta water until you have a creamy, smooth dressing that is zesty enough to brighten your salad. If it is too thick, add a splash more pasta water.
- In a large bowl, combine the pasta, the corn mixture, and the dressing. Mix well until everything is coated, and the colors look vibrant and inviting. Taste and adjust the seasonings to your liking.
- Sprinkle the sliced green onions and crumbled queso fresco over the salad for added freshness and creaminess. Let it chill in the fridge for at least an hour if you can; flavors deepen when it cools, though it can be enjoyed right away.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Stir in a splash of lime juice or Greek yogurt to make it creamier if leftovers are too thick after chilling. Increase the heat and stir occasionally to achieve the desired golden color if the corn is not charred enough. Adjust the spices and ensure the dressing is well mixed if the salad lacks flavor. Chilling for at least one hour allows the flavors to meld beautifully.