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Top-down recipe card image of grilled corn elote pasta salad with rotini, charred corn, cotija cheese, cilantro, and lime.
Nimble Chef

Grilled Corn Elote Pasta Salad with Greek Yogurt

This grilled corn elote pasta salad combines smoky charred corn, tender pasta, creamy Greek yogurt dressing, cotija cheese, lime, cilantro, and warm spices for a lighter twist on classic Mexican street corn. It's the perfect make-ahead BBQ side dish that stays creamy, flavorful, and refreshing for summer cookouts and potlucks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb short pasta (rotini, fusilli, or shells)
  • 4 ears fresh corn, husked
  • 1 cup plain full-fat Greek yogurt
  • 3 tbsp mayonnaise (optional)
  • 2 limes, juiced and zested
  • 1/2 cup cotija cheese, crumbled
  • 1 tsp chili powder or smoked paprika
  • 1/2 tsp ground cumin
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 small jalapeño, minced (optional)
  • salt and black pepper, to taste

Equipment

  • outdoor grill or grill pan
  • large pot
  • Mixing bowls
  • Whisk
  • chef's knife
  • Cutting board
  • colander

Method
 

  1. Brush the husked corn lightly with oil and grill over medium-high heat, turning every couple of minutes, until well charred on most sides, about 10 to 12 minutes. Cool slightly and slice the kernels from the cobs.
  2. Cook the pasta in generously salted boiling water until just past al dente. Drain and briefly rinse under cool water to stop the cooking.
  3. Whisk together the Greek yogurt, mayonnaise, lime juice, lime zest, garlic, chili powder, cumin, and a generous pinch of salt until smooth.
  4. Add the cooked pasta and grilled corn to the dressing. Fold in the cotija cheese, cilantro, and jalapeño if using. Toss gently until evenly coated.
  5. Finish with an extra sprinkle of chili powder and additional cotija cheese. Let the salad rest for at least 20 minutes before serving.

Notes

Salt the pasta water generously for the best flavor. Let the salad rest for at least 20 minutes before serving. Fire-roasted frozen corn works if fresh isn't available. Feta can replace cotija, and plant-based yogurt, vegan mayo, and vegan feta can be used for a dairy-free version. Store refrigerated in an airtight container for 3-4 days.