Mexican Street Corn Elote Pasta Salad with Rice Noodles

Introduction

If you love the vibrant flavors of Mexican street corn, also known as Elote, then this Mexican Street Corn Elote Pasta Salad with Rice Noodles will quickly become a favorite. Combining the rich, smoky, and creamy flavors of Elote with the light and chewy texture of rice noodles, this dish is a delightful twist on a classic pasta salad. The tanginess of fresh lime juice, the kick from chili powder, and the creaminess of cotija cheese all come together in perfect harmony. This salad is not just a side dish; it’s the star of any meal. Whether you’re hosting a summer barbecue, planning a potluck, or simply looking for a refreshing and filling meal, this recipe will impress your guests and leave them asking for seconds. Plus, using rice noodles instead of traditional pasta makes it a great option for those who are gluten-free or simply looking to try something new. Ready to elevate your pasta salad game? Let’s dive into how you can make this flavorful dish at home!

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Ingredients

For the Salad:

• 8 oz rice noodles 🍜
• 3 ears of corn, grilled and kernels removed 🌽
• 1 cup cherry tomatoes, halved 🍅
• ½ red onion, finely chopped 🧅
• ½ cup cotija cheese, crumbled 🧀
• ¼ cup fresh cilantro, chopped 🌿

For the Dressing:

• ¼ cup mayonnaise 🥄
• ¼ cup sour cream 🥄
• 2 tbsp lime juice 🍋
• 1 tsp chili powder 🌶️
• 1 tsp smoked paprika 🌶️
• Salt and pepper to taste 🧂

Optional Toppings:

• Extra cilantro 🌿
• Lime wedges 🍋
• Additional cotija cheese 🧀

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Directions

1. Cook the Rice Noodles:

• Follow package instructions to cook the rice noodles until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Grill the Corn:

• Preheat your grill to medium-high heat. Grill the corn until charred on all sides, about 10 minutes. Let cool, then remove kernels with a sharp knife.

3. Prepare the Dressing:

• In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.

4. Combine Ingredients:

• Add the cooked rice noodles, grilled corn, cherry tomatoes, red onion, cotija cheese, and cilantro to the bowl with the dressing. Toss until everything is evenly coated.

5. Chill and Serve:

• Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra cilantro, lime wedges, and additional cotija cheese if desired.

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How to Prepare

1. Cook the Rice Noodles: Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to prevent sticking.
2. Grill the Corn: While the noodles are cooking, grill the corn until you see a nice char on all sides. This should take about 10 minutes on medium-high heat. After grilling, let the corn cool slightly before slicing off the kernels.
3. Make the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Whisk until you have a smooth, creamy dressing.
4. Assemble the Salad: Add the cooked rice noodles, grilled corn kernels, cherry tomatoes, chopped red onion, cotija cheese, and fresh cilantro to the bowl with the dressing. Toss gently to ensure everything is well coated.
5. Chill: Place the salad in the refrigerator for at least 30 minutes to let the flavors develop. Serve chilled with optional toppings like extra cilantro, lime wedges, and more cotija cheese.

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Preparation Time

• Rice Noodles Preparation: 10 minutes
• Grilling Corn: 10 minutes
• Dressing and Assembly: 10 minutes
• Chilling Time: 30 minutes
• Total Time: 1 hour

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Servings

• This recipe makes 4-6 servings.

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FAQs

1. Can I use a different type of pasta instead of rice noodles?

Yes, you can substitute rice noodles with any pasta you prefer, though it may change the texture and overall flavor slightly.

2. Is there a vegan option for this salad?

Absolutely! You can use vegan mayonnaise and dairy-free sour cream, and skip the cotija cheese or replace it with a vegan alternative.

3. How long can this salad be stored?

The salad can be stored in an airtight container in the refrigerator for up to 3 days.

4. Can I make this salad ahead of time?

Yes, this salad is great for making ahead. Just prepare it and keep it refrigerated until you’re ready to serve.

5. What can I serve with this pasta salad?

This pasta salad pairs well with grilled meats, seafood, or even as a stand-alone dish for a light meal.

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Conclusion

The Mexican Street Corn Elote Pasta Salad with Rice Noodles is a dish that brings together the best of both worlds— the smoky, savory flavors of traditional Elote and the satisfying chewiness of rice noodles. It’s a refreshing, zesty salad that’s perfect for warm-weather gatherings, but it’s so delicious you’ll want to make it year-round. The combination of grilled corn, creamy dressing, and fresh ingredients makes it a standout dish that’s both unique and comforting. Whether you’re serving it as a side dish or enjoying it as a main course, this salad is sure to impress. Plus, it’s easy to make, with simple ingredients that come together quickly. So the next time you’re in the mood for something a little different, give this Mexican Street Corn Elote Pasta Salad a try—you won’t be disappointed! 🌽🍜

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