Hi! I am writing up this recipe after road testing it to take to some friends’ house for a barbecue. I LOVE a corn side dish and a corn pasta salad as I think it’s the perfect accompaniment to any meal.
This one is crunchy, delicious and uses charred corn straight from the cob. I know the term ‘elote’ means Mexican street corn so this isn’t strictly authentic, it is just very inspired by. Charred corn mixed into any kind of pasta dish is, in my opinion heaven. It seems like a lot of work to char corn on the bbq but I find it very fun and would suggest to make a big batch to double this recipe (it will keep in the fridge too).
Ingredients
Main ingredients
Fresh corn – fresh is best here and grilling it on the barbecue gives it such an amazing flavour.
Pasta – Use anything you like! In the picture I have used orecchiette shape and it is my homemade fresh pasta recipe.
For the dressing
Mayonnaise – the perfect creamy base. Use your favorite mayo or you could search into my blog for an homemade option.
Lime juice – I use a lot here to lighten up the texture and add a zingy punch. Use more or less to your preference.
Coriander – I have used it in the dressing and then a little on top, you can leave it out if you don’t love it.
Chilli – I personally like things quite spicy so use the amount I have suggested or more if you want!
How to make this recipe
- Boil your pasta in a large pot of salted water according to package instructions. Drain and rinse under cold water.
- Heat your grill or bbq to the highest heat.
- Place the corn still in their husks on the grill and cook with the lid closed for 20 – 25 mins, turning occasionally.
- To make the dressing, place all the ingredients into a bowl and whisk thoroughly. Set aside.
- Once the corn have had the 20 – 25 mins, move them to direct heat for 10 mins, turning occasionally.
- Leave the corn for a few mins to cool down slightly then remove husks.
- Char the corn directly on the grill, turning to get a nice even coating. I do this turning with a kitchen towel on the grill.
- When they are charred nicely, set aside to cool then using a sharp knife cut the kernels off for the cobs.
- Mix everything together and top with the finely sliced chilli, lime wedges and extra coriander if you like.
Tips for cooking fresh corn
- Fresh corn is in its prime in summer and if you can get fresh, get it any time of year, do!
- Cooking and charring the corn is such an important step for loads of flavour. You could skip this and use canned corn as an easier and quick option but try it if you can.
- I think it’s quite fun but if you have a gas stove, you can use a gas flame to char the outside. The type of grill I use is this Weber gas BBQ, I love it for getting the perfect sweet corn.
- When mixed through, the corn kernels are a deliciously crisp and perfect side dish.
Recipe tips
- You could add in finely chopped red onion, bell pepper, avocado or anything you like!
- Balance your seasoning at the end. I am not big on giving exact seasoning measurements as all chilli’s differ in spiciness as do all salts etc. Use my measurements as a guide but the most important thing is seasoning to YOUR taste. At the end of mixing, add in more lime juice for zing, chilli for heat or salt and pepper if you think it needs it. You could use some tajin seasoning for some heat too.
- If you love the combination of corn and cheese, be sure to check out some of my other cheesy pasta recipes.
Adding chorizo
I have made this pasta salad recipe a second time and added some char grilled chorizo sausages to beef it up a little. This makes it more of a main dish rather than a side. If you enjoyed the bright, fresh flavors of this Elote Pasta Salad but want something a bit lighter and more citrus-forward, try my Lemon Pepper Sauce For Pasta. It’s a fantastic option for a quick and flavorful meal.
Why you need to wash pasta in cold water for salad recipes
I know most pasta people will be confused when they see pasta rinsed under cold water. Say what?! We love all the starch left on pasta noodles to thicken up sauces so rinsing actually seems crazy. I do it for pasta salads as it stops the cooking. Draining and putting pasta directly in a bowl will allow carry over cooking and you’ll end up with something too soft. A quick rinse under cold water is all it takes to stop the cooking process.
How to weigh your pasta portions
I could harp on and on about this but weighing your portions is KEY! It is how you will have the best results and it takes the guess work out of everything. You’ll be able to write down how much you used to get the perfect pasta to sauce ratio. Cooked pasta weight is really simple (I always just do two portions).
- Fresh pasta I allow 150 grams per person so for two people it will be 300 grams.
- Dried pasta I allow 100 grams per person so for two people it will be 200 grams.
Don’t have a scale? You really do need one I promise!
For two people you could use my methods above and guess as much as you think you’ll need then write down the weight of the pasta you haven’t used so you know for next time. For dried pasta my method is to count out a certain amount of grams as a way to have a reference for next time. I use penne or rigatoni as a guide. I might count out 20 grams then write down the note of how many pieces that is. Not very technical but whatever works!
Some other recipes to try!
If you loved this elote pasta salad recipe then check out the rest of my recipes! I always love having a few pasta salad recipes on hand. For another great option, check out my recipe for a High Protein Pasta Salad. My Creamy Ditalini Pasta Salad is also a favourite.
Recipe
Elote Pasta Salad Recipe
Ingredients
- 250 grams dried pasta
- 3 – 4 cobs fresh corn
For the dressing
- ½ cup mayonnaise
- 1 teaspoon white sugar
- 2 tablespoons fresh coriander, roughly chopped (See note)
- 3 tablespoons lime juice (See note)
- 1 teaspoon sea salt flakes
- ½ – 1 teaspoon black pepper
- ½ – 1 teaspoon chilli flakes (See note)
To serve:
- 2 jalapeño peppers, one finely chopped and one thinly sliced into rounds
- Lime wedges
- Extra coriander, chopped roughly
Instructions
- Cook the pasta in a big pot of well salted water according to the package directions. Drain and rinse under cold water.
- Heat your grill or bbq to the highest heat.
- Place the corn still in their husks on the grill and cook with the lid closed for 20 – 25 mins, turning occasionally.
- To make the dressing, place all the ingredients into a bowl and whisk thoroughly. Set aside.
- Once the corn have had the 20 – 25 mins, move them to direct heat for 10 mins, turning occasionally.
- Leave the corn for a few mins to cool down slightly then remove husks.
- Char the corn directly on the grill, turning to get a nice even coating. I do this turning with a kitchen towel on the grill.
- When they are charred nicely, set aside to cool then using a sharp knife cut the kernels off for the cobs.
- Mix everything together and top with the finely sliced chilli, lime wedges and extra coriander if you like.
Notes
- This quantity will serve approx 6 – 7 side portions.
- You could use frozen or canned corn instead if you prefer.
- Coriander aka cilantro.
- I use a lot of lime for the zingy-ness. Use more or less to your personal preference. I love fresh and light summer flavours so love it to be zesty, you don’t want it too rich.
- I use the Jeffs Chilli Co Aleppo Blend chilli flakes which aren’t too spicy. So use the ½ if you want it more mild.
- I like to mix everything then let it sit in the fridge for 30 mins before serving to let all the flavours mingle!
