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Flavorful Grilled Elote Corn Pasta Salad Recipe with Chipotle Mayo and Cotija

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A smoky, creamy, and tangy pasta salad featuring grilled corn, chipotle mayo, and salty Cotija cheese. Perfect for summer BBQs, picnics, or a fresh vegetarian meal.

Ingredients

Scale
  • 12 ounces (340 grams) short pasta like rotini, fusilli, or penne
  • 3 ears fresh corn, husked and cleaned
  • ½ cup (120 ml) mayonnaise
  • 1–2 chipotle peppers in adobo sauce, minced
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro
  • ½ cup crumbled Cotija cheese
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water to cool. Toss with a teaspoon of olive oil to prevent sticking and set aside in a large mixing bowl.
  2. Heat grill or grill pan to medium-high. Place husked corn ears on the grill and turn every 2-3 minutes until all sides have char marks, about 10 minutes total. Alternatively, broil corn on a baking sheet, turning often.
  3. Once corn is cool enough to handle, slice kernels off the cob and add to the bowl with pasta.
  4. In a small bowl, mix ½ cup mayonnaise, 1-2 minced chipotle peppers, juice of half a lime, and minced garlic. Stir well and let sit for 10 minutes to meld flavors.
  5. Add chopped cilantro, sliced green onions, and crumbled Cotija cheese to the pasta and corn mixture. Pour chipotle mayo dressing over and gently toss until evenly coated. Season with salt and pepper to taste.
  6. Squeeze juice of remaining half lime over salad and toss gently. Let rest for 10-15 minutes before serving to allow flavors to marry. Store in fridge if making ahead and add fresh lime juice before serving.

Notes

[‘Toss pasta with olive oil after cooking to prevent sticking.’, ‘Grill corn on medium-high heat for best smoky flavor without burning.’, ‘Make chipotle mayo ahead for deeper flavor.’, ‘Adjust chipotle pepper quantity to control spice level.’, ‘Use fresh Cotija cheese for best texture and flavor.’, ‘If no grill, roast corn under broiler or pan-sear in skillet.’, ‘For vegan version, substitute mayonnaise and cheese accordingly.’, ‘Store leftovers in airtight container in fridge up to 3 days; add fresh lime juice before serving.’, ‘Do not reheat; serve chilled or at room temperature.’]

Nutrition

Keywords: grilled corn pasta salad, elote pasta salad, chipotle mayo pasta salad, summer salad, Mexican street food, Cotija cheese salad, smoky pasta salad

Find it online: https://evabakery.com/flavorful-grilled-elote-corn-pasta-salad-recipe-with-chipotle-mayo-and-cotija/