As summer heat dances across the grill, the warm aroma of fresh corn fills the air, beckoning you to create a dish that encapsulates this vibrant season. Corn Elotes Pasta Salad combines the smokiness of grilled corn with creamy textures and zesty lime, making for a delightfully refreshing meal that can be prepared in about 30 minutes. Perfect for potlucks, picnics, or simply a weeknight dinner, this recipe works because it balances flavors and textures beautifully while being easy to make.
This recipe is a great option for busy families, summer gatherings, or anyone looking to add a colorful dish to their table. It’s not only delicious but can be made ahead of time and stored in the fridge for up to 3 days, allowing the flavors to meld for an even tastier experience.
Why You’ll Love This Recipe
- The grilled corn adds a smoky sweetness that elevates the dish.
- Rotini pasta holds onto the creamy dressing perfectly with each bite.
- Creamy avocado pieces contribute a rich texture and taste.
- This vibrant salad is as visually pleasing as it is flavorful.
What You’ll Need
To prepare this delightful pasta salad, gather the following ingredients:
For the Salad
- 4 each corn on the cob, grilled
- 16 ounces rotini pasta, cooked and cooled/rinsed
- 1 cup cotija cheese
- 2 each avocados, peeled and chopped
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 4 each green onions, chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing
- 1 cup Mexican crema (Mexican sour cream)
- 1/2 cup mayonnaise
- 1/3 cup lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mexican crema can be substituted with sour cream if needed.
Substitutions & Swaps
- Use any short pasta instead of rotini.
- Substitute feta for cotija if preferred.
- Greek yogurt can replace mayonnaise for a lighter option.
- Swap lime juice with lemon juice in a pinch.
How to Make It
Prepare to create a refreshing and rich pasta salad with these simple steps:
Grill
Grill the corn until charred, then cut the kernels from the cob and allow to cool.
Cook
Cook the pasta according to box instructions, then drain and rinse under cold water.
Chop
Chop the remaining salad ingredients and add them to a large mixing bowl.
Whisk
Whisk together the dressing ingredients in a separate small bowl until combined.
Combine
Pour the dressing over the salad ingredients then toss together with salad utensils.
Rest
Allow the pasta salad to rest in the refrigerator, covered, for at least 30 minutes before serving.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as the texture will change negatively.
Reheat: Not required; serve cold.
Tips for Best Results
- Ensure the pasta is completely cooled to prevent wilting the salad ingredients.
- Use fresh lime juice for the best flavor.
- Make sure to grill the corn until visibly charred for enhanced flavor.
- Add the avocados just before serving to maintain their color and texture.
Serving Suggestions
- Pair it with grilled chicken for a complete meal.
- Serve as a side at summer barbecues.
- Enjoy it as a light lunch option on warm days.
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