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