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Flavorful Elote Pasta Salad with Zesty Chipotle Ranch Dressing

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A smoky, tangy, and creamy pasta salad inspired by Mexican street food elote, perfect for summer BBQs and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 8 ounces (225g) rotini or penne pasta
  • 3 cups fresh corn kernels (about 4 ears), or frozen/thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeds removed and minced (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • Optional garnishes: Crumbled Cotija cheese or feta, extra chopped cilantro, lime wedges

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rotini or penne pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. If using fresh corn, carefully shave the kernels off 4 ears using a sharp knife. For extra flavor, heat a grill pan over medium-high heat and char the corn kernels for 3-4 minutes, stirring often, until slightly blackened. (If you skip this step, the salad will still be delicious but less smoky.)
  3. Dice 1/2 cup red bell pepper, halve 1 cup cherry tomatoes, finely chop 1/4 cup red onion, and mince 1 jalapeño (optional). Chop 1/2 cup fresh cilantro and set aside.
  4. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1 tablespoon minced chipotle peppers in adobo, 1 teaspoon smoked paprika, 1 clove minced garlic, 2 tablespoons fresh lime juice, and 1/2 teaspoon ground cumin. Season with salt and pepper to taste. Adjust chipotle quantity if desired.
  5. In a large bowl, toss the cooled pasta, charred corn, bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro. Pour the chipotle ranch dressing over and mix gently until everything is well coated.
  6. Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Just before serving, sprinkle with crumbled Cotija cheese and extra cilantro. Serve with lime wedges on the side.

Notes

Char the corn for authentic smoky flavor but frozen corn works fine if short on time. Rinse pasta under cold water to stop cooking and keep al dente texture. Adjust chipotle heat to taste. Add extra mayo or sour cream before serving for creamier texture. Add Cotija cheese just before serving to avoid sogginess. Salad tastes best chilled but can be served at room temperature.

Nutrition

Keywords: pasta salad, elote, chipotle ranch, summer BBQ, smoky pasta salad, easy pasta salad, Mexican street food, creamy dressing

Find it online: https://cheerycrisp.com/flavorful-elote-pasta-salad-recipe-perfect-for-easy-summer-bbqs/