Description
A bold and creamy pasta salad inspired by Mexican street corn (elote). This dish combines grilled corn, pasta, Cotija cheese, pickled jalapeños, and a zesty dressing for the ultimate side or main.
Ingredients
-
4 ears fresh yellow corn
-
1 tbsp canola oil
-
1½ tsp kosher salt (divided)
-
8 oz orecchiette pasta
-
½ cup mayonnaise
-
½ cup crema Mexicana (or sour cream)
-
2 cloves garlic, minced
-
1 tsp ancho chile powder
-
½ tsp ground cumin
-
⅔ cup Cotija cheese (or feta/queso fresco)
-
½ red onion, finely chopped
-
2–3 tbsp pickled jalapeños, chopped
-
1 tbsp jalapeño pickling liquid
-
¼ cup fresh cilantro, chopped
Instructions
-
Preheat grill to medium-high.
-
Brush corn with canola oil and season with 1 tsp kosher salt.
-
Grill corn, turning often, until charred and tender (10–15 mins). Let cool, then cut kernels off the cob.
-
Cook pasta until al dente. Drain and rinse.
-
In a bowl, whisk together mayo, crema, garlic, chile powder, cumin, and remaining salt.
-
Add corn, pasta, cheese, red onion, jalapeños, pickling liquid, and cilantro to dressing. Toss to coat.
-
Garnish with extra Cotija, chile powder, and cilantro. Serve warm or chilled.
Notes
-
You can use frozen or canned corn if fresh is not available.
-
Adjust spice by increasing or decreasing jalapeños.
-
Great for meal prep—flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta Salad, Side Dish
- Method: Grilled, Mixed
- Cuisine: Mexican-Inspired