Description
A delightful twist on classic elote, this Grilled Corn Elote Pasta Salad combines grilled corn, creamy dressing, and fresh vegetables for a perfect summer dish.
Ingredients
Scale
- 8 oz. pasta (cavatappi or fusilli)
- 4 ears of corn, husked
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, diced
- 1 cup crumbled feta cheese (or cotija cheese)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or yogurt)
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Start by cooking the pasta. In a large pot, bring salted water to a boil, then add your pasta. Cook until al dente according to package instructions, usually around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process.
- While your pasta is cooking, it’s time to grill the corn. Preheat your grill or grill pan over medium-high heat. Place the husked corn directly on the grill and cook for about 10-12 minutes, turning occasionally.
- Once the corn is grilled and slightly cooled, cut the kernels off the cob.
- In a large mixing bowl, combine the cooked pasta, grilled corn, cherry tomatoes, avocado, red onion, feta cheese, and cilantro. Gently fold these ingredients together.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth. Pour the dressing over your pasta mixture and toss well.
- Allow the salad to sit for about 10-15 minutes before serving.
Notes
For a vegan version, use plant-based mayo and yogurt alternatives. This salad can be made ahead of time; just add dressing before serving to maintain freshness.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg