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White plate with Elote pasta salad recipe. The orecchiette pasta is topped with roasted corn, a dollop of creamy sauce, and garnished with fresh herbs and chili powder.
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Elote Pasta Salad Recipe

This Elote Pasta Salad is the perfect combination of smokey charred summer corn with pasta, lime and coriander, the most perfect summer side dish.
Author Minela D'Amore
Course Pasta Salads
Cuisine Italian Inspired
Keyword corn, elote, pasta salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people (side portion)
Calories 406kcal

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

  1. This quantity will serve approx 6 - 7 side portions.
  2. You could use frozen or canned corn instead if you prefer.
  3. Coriander aka cilantro.
  4. 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.
  5. 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.
  6. I like to mix everything then let it sit in the fridge for 30 mins before serving to let all the flavours mingle!