Grilled Elote Pasta Salad Recipe

This fire roasted and grilled elote pasta salad is a vibrant and flavorful dish that combines sweet corn, creamy dressing, and a hint of spice. Perfect for summer gatherings, it’s a delicious twist on a classic favorite, bringing the taste of street food right to your table.

Servings Servings

Calories 209kcal

Author Bon Appeteach

Ingredients

1 box Cavatappi Pasta or other preferrred pasta
4 ears Fresh Corn Cobs
2 tsp Olive Oil
1 tsp Salt
1 tsp Black Pepper
2 Jalapenos diced
3 Green Onions sliced thin
3 cloves Garlic minced
1 cup Fresh Cilantro minced
1/2 cup Cotija

Pasta Salad Dressing

1/2 cup Greek Yogurt
2 tbsp Olive Oil
2 tbsp Mayo
1 Lime juiced and zested
1 tsp Smoky Paprika
1 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Black Pepper

Instructions

Grilling Instructions

Preheat the grill for medium (400 F) direct heat.
Lightly oil the ears of corn and season with salt and pepper.
Place the corn onto the smoker and grill over direct heat for 2-3 minutes per side, rotating as needed until the kernels are slightly charred and tender. This takes 8-10 minutes
Remove the ears of corn off the grill and then slice the kernels away from the cob and place into a bowl.
To the bowl of fire roasted corn, add the jalapeno, green onion, garlic, cilantro, and cotija cheese. Toss to combine and set aside.
Boil the pasta according to package directions until al dente. Strain and rinse with cool water and shake dry in a strainer. Pour the cooked pasta over the corn mixture and mix.

Pasta Salad Dressing

In a bowl, combine the Greek yogurt, mayo, olive oil, lime juice and zest, and spices. Whisk until mixed (taste test to adjust any seasonings).
Pour the dressing over the cooked pasta and corn mixture and use a spatula to fold everything together.
Serve immediately or keep refrigerated until ready to serve.

Notes

Add additional protein like seared steak, grilled chicken, or grilled shrimp to make this a more complete meal option!

Nutrition