Description
This vibrant Grilled Corn Elote Pasta Salad brings the irresistible flavors of Mexican street corn into a refreshing, creamy, and satisfying side dish. Featuring smoky grilled corn, al dente pasta, and a zesty crema dressing, it’s perfect for summer gatherings or a standalone lunch.
Ingredients
- 4 ears fresh corn on the cob
- 1 tbsp olive oil
- 8 oz small pasta shapes (rotini, cavatappi, elbow macaroni)
- ½ cup mayonnaise
- ¼ cup Mexican crema (or sour cream/plain Greek yogurt)
- 2 tbsp fresh lime juice (from 1–2 limes)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cumin
- ¼ tsp garlic powder
- Pinch of cayenne pepper (optional, adjust to taste)
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ½ cup crumbled Cotija cheese (or feta/queso fresco)
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 small jalapeño, finely diced (optional, seeded for less heat)
Instructions
- Step 1: Grill the Corn. Husks and silk removed, lightly brush corn with olive oil. Grill over medium-high heat for 10-15 minutes, rotating, until kernels are tender-crisp and charred. Let cool, then slice kernels off the cobs.
- Step 2: Cook the Pasta. Cook pasta in salted boiling water according to package directions until al dente. Drain, rinse under cold water, drain thoroughly again, and cool completely.
- Step 3: Prepare the Dressing. In a medium bowl, whisk together mayonnaise, Mexican crema, fresh lime juice, chili powder, smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper until smooth.
- Step 4: Combine Ingredients. In a large mixing bowl, combine the cooled pasta, grilled corn kernels, Cotija cheese, red onion, cilantro, and jalapeño (if using). Pour the dressing over the mix-ins.
- Step 5: Chill and Serve. Gently fold all ingredients until evenly coated. Cover and refrigerate for at least 30 minutes, or preferably 2-3 hours, to allow flavors to meld. Stir well before serving chilled.
- Prep Time: 20 mins
- Cook Time: 15 mins