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Creamy Elote-Style Pasta Salad

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A creamy pasta salad inspired by Mexican street corn, featuring grilled corn, cotija cheese, and a tangy, smoky dressing. Perfect for quick dinners, potlucks, and gatherings.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 2 cups fresh grilled corn kernels (from about 3 ears of corn)
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (about 2 cups) of elbow macaroni and cook according to package instructions, usually 7–8 minutes until al dente. Stir occasionally to prevent sticking. Drain the pasta in a fine mesh strainer and rinse under cold water to stop the cooking process. Set aside to drain thoroughly.
  2. While pasta cooks, preheat your grill or grill pan to medium-high heat. Husk 3 ears of fresh corn and remove silk. Place the ears directly on the grill, turning every 2–3 minutes, until char marks appear and kernels are tender, about 8–10 minutes total. Once cool enough to handle, use a sharp knife to carefully slice the kernels off the cob.
  3. In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup crumbled cotija cheese, 1 tablespoon fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1 minced garlic clove. Whisk until smooth. Season with salt and freshly ground black pepper to taste.
  4. In a large mixing bowl, combine the cooked pasta, grilled corn kernels, 1/2 cup finely chopped red bell pepper, and 1/4 cup chopped fresh cilantro. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Taste before serving and adjust seasoning if needed. Garnish with a little extra cotija cheese and a sprinkle of chili powder.

Notes

Do not overcook the pasta; al dente texture is key. Grill the corn to get a smoky charred flavor. Add chili powder gradually to control heat. Chill the salad for at least 30 minutes before serving to meld flavors. Can be made up to 4 hours ahead. For dairy-free or vegan versions, substitute mayo and sour cream with vegan alternatives and use vegan cotija or nutritional yeast. Gluten-free pasta can be used for gluten-free diet.

Nutrition

Keywords: pasta salad, elote, Mexican street corn, creamy pasta salad, grilled corn, cotija cheese, summer salad, potluck recipe

Find it online: https://tastypierecipes.com/creamy-elote-style-pasta-salad-recipe-easy-grilled-corn-cotija-delight/