Ingredients
- For the Pasta Salad:
- Pasta: 1 pound (450g) medium pasta shells, rotini, farfalle, or penne. Choose a shape with nooks and crannies to capture the delicious dressing.
- Corn: 4-5 ears of fresh corn, husks and silk removed. Frozen (about 3 cups, thawed) or canned (two 15-ounce cans, drained and rinsed) can be used if fresh isn’t available, but fresh grilled corn provides the best flavor.
- Red Bell Pepper: 1 medium, finely diced. Adds sweetness, crunch, and vibrant color.
- Red Onion: ½ medium, finely diced. Provides a sharp, piquant counterpoint. (Soak in cold water for 10 minutes to mellow its bite, if desired).
- Jalapeño: 1-2 small, finely minced (seeds and ribs removed for less heat, optional). For that authentic kick!
- Black Beans: 1 can (15 ounces), rinsed and drained. Adds protein, fiber, and a lovely earthy flavor.
- Cotija Cheese: ¾ cup, crumbled (plus more for garnish). This salty, crumbly Mexican cheese is key. Feta is a decent substitute if Cotija is unavailable.
- Fresh Cilantro: ½ cup, chopped (plus more for garnish). Bright, fresh, and quintessentially Mexican.
- Avocado: 1-2 ripe, diced (optional, add just before serving to prevent browning). Adds creaminess and healthy fats.
- For the Creamy Elote Dressing:
- Mayonnaise: 1 cup good quality mayonnaise. The base of our creamy dressing.
- Sour Cream or Plain Greek Yogurt: ½ cup. Adds tanginess and lightens the mayo. Greek yogurt offers a protein boost.
- Lime Juice: ¼ cup freshly squeezed (from about 2-3 limes). Essential for that zesty kick.
- Garlic: 2-3 cloves, minced or grated. Adds a pungent depth.
- Chili Powder: 1 tablespoon (Ancho chili powder recommended for smoky depth, or use your favorite).
- Smoked Paprika: 1 teaspoon. Enhances the smoky flavor, especially if you’re not grilling the corn.
- Cumin: ½ teaspoon, ground. Adds an earthy warmth.
- Salt: ½ teaspoon, or to taste.
- Black Pepper: ¼ teaspoon, or to taste.
- Olive Oil: 1-2 tablespoons (for grilling/charring corn, if needed).
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until al dente (tender but still slightly firm to the bite). You don’t want mushy pasta, especially for a salad.
- Drain the pasta well and rinse with cold water to stop the cooking process and cool it down. Drizzle with a touch of olive oil to prevent sticking, toss, and set aside.
- Prepare the Corn (The Star of the Show!):
- Grilling Method (Preferred): Preheat your grill to medium-high heat. Lightly brush the corn cobs with olive oil. Grill the corn, turning occasionally, for about 10-15 minutes, or until tender and nicely charred in spots. That char is flavor!
- Stovetop Method: If you don’t have a grill, heat 1 tablespoon of olive oil in a large skillet (cast iron works best) over medium-high heat. Add the corn kernels (if using fresh, cut them off the cob after charring on the cob, or cut kernels off first and char them in the skillet). Cook, stirring occasionally, until the kernels are tender and nicely charred in spots, about 8-10 minutes.
- Oven Broiler Method: Place corn cobs (or kernels spread on a baking sheet) under a preheated broiler, turning frequently, until charred in spots. Watch carefully to prevent burning.
- Once the corn is cooked and slightly cooled, carefully cut the kernels off the cobs. If you charred whole cobs, stand the cob on its end in a large bowl (to catch stray kernels) and use a sharp knife to slice downwards.
- Whip Up the Creamy Elote Dressing:
- In a large mixing bowl (large enough to eventually hold the entire salad), whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper.
- Taste and adjust seasonings if necessary. You might want more lime for tang, more chili powder for spice, or a pinch more salt. The dressing should be boldly flavored as it will mellow slightly when mixed with the pasta and other ingredients.
- Combine the Salad:
- To the bowl with the dressing, add the cooked and cooled pasta, the charred corn kernels, diced red bell pepper, diced red onion, minced jalapeño (if using), and rinsed black beans.
- Gently fold everything together until all the ingredients are evenly coated with the dressing.
- Stir in ¾ cup of crumbled Cotija cheese and ½ cup of chopped fresh cilantro.
- Chill and Marinate (Optional but Recommended):
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes, or preferably 1-2 hours, before serving. This allows the flavors to meld and deepen, making it even more delicious. If you’re short on time, it can be served immediately, but the chill time enhances it.
- Serve:
- Just before serving, if using avocado, gently fold in the diced avocado.
- Taste one last time and adjust salt, pepper, or lime juice if needed.
- Garnish generously with additional crumbled Cotija cheese, fresh cilantro, and perhaps a sprinkle of extra chili powder or a few lime wedges on the side.
Nutrition
- Serving Size: One Normal Portion
- Calories: 400-450 kcal