Description
This Mexican Street Corn Elote Pasta Salad with Rice Noodles is a vibrant and flavorful twist on a classic dish. Combining the smoky, creamy taste of Elote with the light and chewy texture of rice noodles, this salad is both refreshing and satisfying. Perfect for summer gatherings or a unique dinner, it’s sure to impress!
Ingredients
Scale
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 🧀
Instructions
- 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.
- 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.
- Prepare the Dressing:
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- 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.
- 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.
Notes
- For a Vegan Option: Substitute the mayonnaise and sour cream with plant-based alternatives, and skip the cotija cheese or use a vegan cheese.
- Make-Ahead Tip: This salad can be made up to a day in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (includes grilling the corn)
- Category: Salad, Side Dish
- Method: Grilling, Tossing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Mexican Street Corn, Elote, Pasta Salad, Rice Noodles, Gluten-Free