Summer gatherings and picnics call for vibrant, flavorful dishes that are both satisfying and refreshing. The Grilled Corn Elote Pasta Salad Greek Yogurt combines the irresistible flavors of Mexican street corn, or elote, with pasta, creating a delightful fusion that is perfect for outdoor dining. This dish is creamy, zesty, and packed with fresh ingredients, making it a wonderful choice for a healthy pasta salad option that will impress your guests. The combination of grilled corn, tangy Greek yogurt, and fresh vegetables not only tantalizes the taste buds but also adds a colorful presentation to your table. The blend of flavors and textures in this salad makes it a standout dish, suitable for barbecues, potlucks, or a casual family meal.

Ingredients

• Pasta:
  • 8 oz. elbow macaroni or any short pasta of your choice, such as fusilli or penne for added texture; these shapes hold the dressing well and provide a satisfying bite.
• Grilled Corn:
  • 4 ears of fresh corn, husked, ideally picked the same day for maximum sweetness, as the fresher the corn, the sweeter and juicier it is.
  • 1 tablespoon olive oil, preferably extra virgin for a richer flavor, which enhances the grill marks and overall taste of the corn.
  • Salt and pepper, to taste, to enhance the natural sweetness of the corn and to balance the flavors of the dish.
• Vegetables:
  • 1 cup cherry tomatoes, halved, which add a burst of juiciness and vibrant color to the salad.
  • 1/2 cup red onion, finely chopped, for a hint of sharpness and color, providing a lovely contrast to the sweetness of the corn.
  • 1/2 cup bell pepper, diced (red or yellow), contributing sweetness and crunch; you can also use green bell pepper for a more peppery flavor.
  • 1/4 cup fresh cilantro, chopped, to bring a fresh, herbaceous note that brightens the overall flavor profile.
• Dressing:
  • 1 cup plain Greek yogurt, which provides creaminess and protein, making the salad more filling and nutritious.
  • 2 tablespoons lime juice (freshly squeezed), to impart brightness and acidity that cuts through the creaminess of the yogurt.
  • 1 teaspoon chili powder, for a mild kick and depth of flavor; adjust according to your taste preference.
  • 1/2 teaspoon garlic powder, enhancing the savory aspect of the dressing and providing an aromatic quality.
  • Salt and pepper, to taste, ensuring the dressing is well-seasoned and complements the salad’s ingredients.
• Toppings:
  • 1/4 cup crumbled cotija cheese (or feta cheese for a substitute), offering a salty, crumbly texture that enhances the richness of the salad.
  • 1 avocado, diced (optional), which adds creaminess and healthy fats, enriching the overall mouthfeel.
  • Extra cilantro for garnish, to brighten up the presentation and add an aromatic touch just before serving.

Steps / Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain and rinse under cold water to stop the cooking process, which prevents the pasta from becoming gummy and helps maintain its texture for the salad.
2. Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred for that smoky flavor. Remove from the grill and let cool. Once cool, cut the kernels off the cob and set aside, ensuring you capture all the sweet, juicy kernels that will add a delightful crunch to the salad.
3. Prepare the Dressing: In a medium bowl, mix together the Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper until smooth and creamy. Adjust seasoning to taste, ensuring the dressing has a well-balanced flavor that complements the salad. You may also want to taste the dressing on a piece of veggie to see if it needs more acid or seasoning.
4. Combine Ingredients: In a large salad bowl, combine the cooked pasta, grilled corn, cherry tomatoes, red onion, bell pepper, and cilantro. Pour the yogurt dressing over the pasta salad and toss gently until everything is well-coated, being careful not to break the pasta or vegetables, which can make for an unappealing texture. A light folding motion works best here.
5. Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld and intensify. Before serving, garnish with crumbled cotija cheese, diced avocado, and additional cilantro if desired, enhancing both the taste and appearance of your dish while ensuring an enticing presentation.

Tips & Tricks

• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it a great make-ahead option for those busy summer days when you need a quick side dish.
• Make it Vegan: Substitute Greek yogurt with a dairy-free yogurt alternative and use nutritional yeast in place of cotija cheese for a vegan-friendly version, maintaining the creamy texture and flavor without using animal products.
• Grilling Tip: For added flavor, consider grilling the vegetables along with the corn. Zucchini and bell peppers work beautifully with this salad, contributing additional layers of taste and texture that elevate the overall experience.
• Common Mistake: Overcooking the pasta can lead to a mushy salad. Be sure to cook it al dente for the best texture, ensuring each bite is pleasantly firm and enjoyable. Always taste a piece of pasta before draining it to check for doneness.
• Presentation: Serve in a large bowl or individual cups, topped with extra cilantro and a lime wedge for a touch of color. This not only enhances the aesthetic appeal but also allows guests to customize their servings by squeezing fresh lime juice over their salad, brightening the flavors.

Variations

Feel free to customize your Grilled Corn Elote Pasta Salad Greek Yogurt by adding or substituting ingredients. For instance, diced jalapeños can add a spicy kick, while black beans can increase the protein content and fiber, making it more filling. Alternatively, for a southwestern twist, consider incorporating diced avocado and lime zest for an extra burst of flavor. The flexibility of this dish allows you to experiment with different vegetables based on what you have on hand or what’s in season. You can learn more about this topic and discover even more variations to suit your taste preferences, ensuring that your salad remains exciting and new each time you prepare it.

Grilled Corn Elote Pasta Salad Greek Yogurt

Recipe by Chef

★★★★★ 5 from 1 vote

The Grilled Corn Elote Pasta Salad Greek Yogurt combines the irresistible flavors of Mexican street corn, or elote, with pasta, creating a delightful fusion that is perfect for outdoor dining. This dish is creamy, zesty, and packed with fresh ingredients, making it a wonderful choice for a healthy pasta salad option that will impress your guests.

Course

Salad

Cuisine

Mexican

Difficulty

Easy

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🍽️

Servings

6

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

350 kcal

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Ingredients

US Metric

• 8 oz. elbow macaroni or any short pasta
• 4 ears of fresh corn, husked
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup bell pepper, diced (red or yellow)
• 1/4 cup fresh cilantro, chopped
• 1 cup plain Greek yogurt
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 cup crumbled cotija cheese (or feta cheese)
• 1 avocado, diced (optional)
• Extra cilantro for garnish

Directions

1.

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain and rinse under cold water.

2.

Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally. Remove from the grill and let cool. Once cool, cut the kernels off the cob.

3.

In a medium bowl, mix together the Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper until smooth and creamy.

4.

In a large salad bowl, combine the cooked pasta, grilled corn, cherry tomatoes, red onion, bell pepper, and cilantro. Pour the yogurt dressing over the pasta salad and toss gently until everything is well-coated.

5.

Cover the pasta salad and refrigerate for at least 30 minutes. Before serving, garnish with crumbled cotija cheese, diced avocado, and additional cilantro if desired.

Nutrition Facts