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Creamy Grilled Street Corn Elote Pasta Salad

creamy grilled street corn elote pasta salad - featured image
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A smoky, creamy, and tangy pasta salad featuring grilled street corn, cotija cheese, and a luscious lime dressing. Perfect for summer gatherings and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta, cooked al dente
  • 4 ears fresh corn, husked and grilled (about 3 cups kernels)
  • 1 cup cotija cheese, crumbled
  • 1/2 cup fresh cilantro, chopped
  • 1 small red bell pepper, diced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or fusilli pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Preheat your grill or grill pan to medium-high heat. Place the husked ears of corn directly on the grill, turning occasionally, until kernels are golden with char marks, about 10 minutes. Let the corn cool slightly, then carefully slice off the kernels using a sharp knife to yield about 3 cups.
  3. In a medium bowl or food processor, combine 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 cloves minced garlic, 2 tablespoons fresh lime juice, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin. Blend or whisk until creamy and smooth. Season with salt and pepper to taste. Add water a teaspoon at a time if dressing is too thick.
  4. Dice 1 small red bell pepper and finely chop 1 jalapeño (optional). Chop 1/2 cup fresh cilantro.
  5. In a large bowl, combine the cooled pasta, grilled corn kernels, bell pepper, jalapeño, and cilantro. Pour the creamy dressing over and toss gently to coat evenly.
  6. Crumble 1 cup cotija cheese over the salad and fold in lightly, keeping cheese chunks visible.
  7. Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, toss gently and adjust seasoning with extra salt or lime juice if needed.

Notes

Chilling the salad for at least 30 minutes helps meld the flavors. Use a serrated knife to cut corn kernels easily. Be gentle when tossing to keep cotija cheese chunks intact. If no grill is available, broil or sauté corn to mimic charred flavor. Vegan and gluten-free substitutions are possible.

Nutrition

Keywords: grilled corn, elote, pasta salad, creamy dressing, summer salad, cotija cheese, smoky, easy recipe

Find it online: https://cooksyla.com/creamy-grilled-street-corn-elote-pasta-salad-recipe-easy-and-perfect-for-summer/