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A close-up view of a vibrant bowl of Elote Pasta Salad featuring tender pasta, smoky grilled corn kernels, crumbled Cotija cheese, fresh cilantro, lime zest, and crushed tortilla chips tossed in a creamy, tangy lime dressing.

Elote Pasta Salad

This vibrant Elote Pasta Salad blends smoky grilled corn, tangy lime, and bold spices with perfectly cooked pasta for a refreshing summer twist. Ideal as a side dish or a light meal, it's a quick and easy recipe that delivers a delightful fusion of Mexican-inspired flavors and satisfying crunch in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Course: Salad, Side Dish
Cuisine: Fusion, Mexican-Inspired
Calories: 300
Ingredients Method

Ingredients
  

  • Pasta: 8 ounces of your favorite shape bowtie, rotini, or penne for a perfect balance of texture.
  • Corn: 2-3 ears of fresh corn ideally grilled to bring out its natural smoky sweetness.
  • Cheese: ½ cup of crumbled Cotija cheese or a tangy feta alternative to add creamy richness.
  • Lime: Juice and zest from 2 fresh limes to infuse a bright tangy flavor throughout the dish.
  • Creamy Base: ½ cup of mayonnaise or Greek yogurt which binds the ingredients into a luscious, creamy pasta salad.
  • Seasonings: A teaspoon of chili powder a pinch of smoked paprika, salt, and black pepper to heighten the dish’s bold, smoky, and spicy notes.
  • Fresh Herbs: ¼ cup of finely chopped cilantro and 2 green onions for a burst of herbaceous freshness.
  • Optional Kick: 1 finely chopped jalapeño if you like an extra layer of heat.
  • Crunch Factor: A handful of crushed tortilla chips to sprinkle on top offering a delightful textural contrast.

Method
 

Cook the Pasta:
  1. Bring a large pot of salted water to a boil.
  2. Add 8 ounces of your chosen pasta and cook until al dente, following the package instructions.
  3. Drain and rinse briefly with cold water to stop the cooking process. This ensures your pasta maintains a firm bite.
Prepare the Corn:
  1. Grill for Smoky Flavor: Preheat your grill to medium-high heat.
  2. Lightly brush 2–3 ears of fresh corn with oil and grill for about 10 minutes, turning occasionally until you see light charring.
  3. Once cooled, cut the kernels off the cob to capture that authentic smoky, grilled corn flavor.
  4. Tip: If you don’t have a grill, you can sauté the corn in a hot skillet with a splash of oil until lightly charred.
Mix the Tangy Dressing:
  1. In a medium bowl, combine ½ cup of mayonnaise or Greek yogurt with the juice and zest of 2 fresh limes.
  2. Add 1 teaspoon of chili powder, a pinch of smoked paprika, salt, and black pepper.
  3. Whisk until smooth, ensuring a well-blended, tangy lime dressing that will tie all the flavors together.
Combine the Ingredients:
  1. In a large mixing bowl, add the cooked pasta, grilled corn kernels, ½ cup of crumbled Cotija cheese (or your favorite tangy cheese), ¼ cup of chopped cilantro, and 2 sliced green onions.
  2. For an extra kick, fold in 1 finely chopped jalapeño if you like a bit of heat.
  3. Pour the prepared dressing over the mixture and gently toss until every ingredient is evenly coated.
Chill and Serve:
  1. Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling step allows the flavors to meld beautifully and intensifies the overall taste.
  2. Before serving, sprinkle a handful of crushed tortilla chips on top for a delightful crunch.