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Fresh Elote Pasta Salad Recipe with Grilled Corn Easy Cilantro Lime Dressing

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A vibrant and soulful pasta salad featuring smoky grilled corn, creamy cotija cheese, and a tangy cilantro lime dressing. Perfect for summer BBQs and potlucks, this fresh elote pasta salad is quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 pound pasta shells or rotini
  • 4 ears fresh corn, husked and grilled (about 3 cups grilled corn kernels)
  • 1 cup cotija cheese, crumbled (feta can substitute)
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/3 cup mayonnaise (or Greek yogurt for lighter twist)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat grill or grill pan to medium-high. Grill husked corn for 10-12 minutes, turning occasionally until kernels are charred and smoky. Remove and let cool slightly. Alternatively, broil corn in oven, turning frequently.
  2. Bring large pot of salted water to boil. Cook 1 pound pasta shells or rotini according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water to cool. Set aside.
  3. In a medium bowl, whisk together mayonnaise, fresh lime juice, honey, minced garlic, smoked paprika, salt, and pepper until smooth and balanced.
  4. Slice grilled corn kernels off the cob (about 3 cups).
  5. In a large bowl, toss cooled pasta with grilled corn kernels, cotija cheese, diced red bell pepper, chopped red onion, and chopped cilantro.
  6. Pour cilantro lime dressing over salad and toss gently to coat evenly. Adjust seasoning with extra lime juice if desired.
  7. Refrigerate salad for at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Rinse pasta after cooking to prevent clumping and cool it down. Grilling corn the day before works well if short on time; keep wrapped in foil in fridge. For a gluten-free option, use rice pasta. For dairy-free, substitute cotija cheese with toasted pumpkin seeds and use avocado or dairy-free yogurt instead of mayonnaise. Dressing can be blended for extra creaminess. Salad tastes better after chilling for a few hours. Serve chilled or at room temperature.

Nutrition

Keywords: elote pasta salad, grilled corn salad, cilantro lime dressing, summer salad, pasta salad recipe, easy pasta salad, BBQ side dish

Find it online: https://magnetmeal.com/fresh-elote-pasta-salad-recipe-with-grilled-corn-easy-cilantro-lime-dressing/