All the authentic flavors of elote are combined in this great tasting Mexican street corn pasta salad: grilled corn, mayonnaise, chili powder, and cotija cheese.
6ears fresh corn, husked and rinsed(4 cups frozen or canned corn)
1cupfinely diced red bell pepper(about 1 pepper)
½cupfinely chopped green onions(about ½ bunch )
½cupchopped fresh cilantro
¼cupfinely diced jalapeño pepper, seeds and membranes removed(about 1 large pepper)
8strips bacon, cooked and chopped
½cupcrumbled cotija cheese
Dressing
½cupmayonnaise
¼cupsour cream
¼cupfreshly squeezed lime juice
½teaspoonlime zest
1teaspoonchili powder
¼teaspoonground cumin
1teaspoonsalt
1teaspoonhot sauce, more to taste
Instructions
Heat a grill pan or a grill to medium. Add corn and cook, turning occasionally until slightly charred. Let cool slightly before cutting off the kernels. Place kernels in a large bowl.
Cook pasta in salted water according to package directions. Drain and rinse well with cold water, tossing to make sure it is all cooled.
Add pasta to corn, along with bell pepper, green onions, cilantro, jalapeño, cooked bacon, and crumbled cotija.
In a measuring cup or small bowl, whisk together all dressing ingredients. Pour dressing over pasta and vegetable mixture and stir to combine.
Serve or immediately or refrigerate for up to three days. Makes 10 cups.
Video
Notes
Make the salad vegetarian by simply leaving out the bacon. Or make this salad a main dish by stirring in shredded or rotisserie chicken, pinto beans, or another protein of your choice.
Try adding chopped tomatoes, green pepper, or sweet onions.
If you can't find cotija cheese, substitute shredded Parmesan, cheddar, or a Mexican cheese blend.