Grilled Corn Elote Pasta Salad with Greek Yogurt

A vibrant bowl of grilled corn elote pasta salad made with Greek yogurt, garnished with fresh cilantro and lime wedges.
Grilled Corn Elote Pasta Salad with a creamy Greek yogurt dressing.

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Camping dinner sides is a vibrant and creamy dish inspired by Mexican street food, combining smoky grilled corn, tangy Greek yogurt, and zesty lime dressing. This easy recipe is ready in 25 minutes and yields 4-6 servings, perfect for summer gatherings. The charred corn enhances the flavor, while Greek yogurt adds a silky texture to every bite.

As a nutrition expert, I’ve always gravitated toward recipes that pack bold flavors into healthy, crowd-friendly meals. This dish not only satisfies cravings but also delivers key nutrients, making it a staple in my summer recipe collection.

Table of Contents

Grilled Corn Elote Pasta Salad with Greek Yogurt is beloved for its bold flavors, creamy textures, and balanced nutrients, making it a go-to dish for summer gatherings. The smoky charred corn pairs perfectly with the tangy dressing for a refreshing yet satisfying side.

  • The smoked paprika and cumin deliver a deep, earthy flavor that complements the grilled corn’s sweetness.
  • Greek yogurt provides protein and probiotics while keeping the dressing light and creamy.
  • Cotija cheese adds a salty, slightly tangy note that elevates the entire dish.
  • The fresh lime juice brightens the flavor profile, making it ideal for hot summer days.

What Ingredients Do You Need for Grilled Corn Elote Pasta Salad with Greek Yogurt?

This recipe uses simple, accessible ingredients to create a lively and creamy dish. Each component plays a crucial role in balancing flavor and texture.

Fresh corn is crucial for its smoky sweetness, and Greek yogurt adds a creamy tang that ties all the ingredients together beautifully.

How Do You Make Grilled Corn Elote Pasta Salad with Greek Yogurt Step by Step?

Follow these simple steps to prepare this flavorful dish in under 30 minutes. The grilling, mixing, and tossing process ensures bold flavors and vibrant textures.

Step 1 — Preheat the Grill

Preheat your grill to medium-high heat to prepare for charring the corn.

Step 2 — Grill the Corn

Brush the ears of corn lightly with olive oil. Place them on the grill and cook for 8-10 minutes, turning occasionally, until the corn is charred and tender.

Step 3 — Cook and Cool the Pasta

While the corn cools slightly, cook the pasta according to package instructions. Drain and rinse under cold water to cool completely.

You might also enjoy our crunchy detox salad.

Step 4 — Prepare the Corn Kernels

Cut the kernels off the grilled corn and transfer them to a large mixing bowl.

A vibrant bowl of grilled corn elote pasta salad made with Greek yogurt, garnished with fresh cilantro and lime wedges.
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Step 5 — Make the Dressing

In a small bowl, whisk Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until smooth.

KitchenAid Artisan Stand Mixer 5 Quart

Kitchen ApplianceKitchenAid Artisan Stand Mixer 5 Quart

Ideal for mixing dressings and preparing pasta dough effortlessly.

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Lodge Cast Iron Skillet 12-inch

Essential CookwareLodge Cast Iron Skillet 12-inch

Perfect for grilling corn evenly and achieving a smoky char.

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Step 6 — Combine Ingredients

Add the cooked pasta, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl with corn. Pour the dressing over the salad ingredients and gently mix.

Step 7 — Adjust Seasoning and Garnish

Adjust seasoning with extra salt or lime juice if needed. Transfer to a serving dish and garnish with cilantro, cotija, and lime wedges.

Frequently Asked Questions About Grilled Corn Elote Pasta Salad with Greek Yogurt

Can I make this dish ahead of time?

Yes, you can prepare it up to 4 hours in advance and refrigerate it until serving.

What pasta works best for this recipe?

Short, sturdy pasta like rotini or penne is ideal for holding the creamy dressing.

For more ideas, check out our healthy avocado chicken salad.

Can I substitute cotija cheese?

Feta cheese works as an excellent substitute for cotija if needed.

Is jalapeño optional?

Yes, jalapeño adds heat but can be left out for a milder flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Expert Tips for Perfect Grilled Corn Elote Pasta Salad

  • Use fresh corn for the best flavor and texture when grilling.
  • Don’t overcook the pasta; al dente works best to hold its shape in the salad.
  • Chill the pasta completely before mixing to prevent a warm, soggy texture.
  • Add lime wedges for guests to squeeze over their serving—it enhances the taste.

Common Mistakes to Avoid

  • Skipping the grilling step reduces the smoky flavor essential to this dish.
  • Overdressing can make the salad soggy, so toss gently and adjust as needed.
  • Neglecting to chill the pasta can lead to an uneven texture in the salad.

Easy Ingredient Swaps and Substitutions

  • Swap cotija cheese for feta if cotija is unavailable—it delivers a similar tang.
  • Use sour cream instead of Greek yogurt for a richer dressing texture.
  • Substitute smoked paprika with regular paprika for a less intense smoky flavor.

Meal Prep, Storage, and Reheating

To store leftovers, refrigerate the salad in an airtight container for up to 3 days. Avoid freezing as the yogurt dressing may separate upon thawing.

For meal prep, prepare the dressing and grill the corn ahead of time, storing them separately. Combine everything the day you plan to serve.

Reheat grilled corn kernels in a skillet or microwave before adding them to the cooled pasta salad if desired.

A vibrant bowl of grilled corn elote pasta salad made with Greek yogurt, garnished with fresh cilantro and lime wedges.

Grilled Corn Elote Pasta Salad with Greek Yogurt

A flavorful and creamy pasta salad inspired by Mexican elote, featuring grilled corn, Greek yogurt, and a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • grill
  • mixing bowl
  • whisk
  • knife
  • cutting board

Method
 

  1. Preheat your grill to medium-high heat.
  2. Brush the ears of corn lightly with olive oil and place them on the grill. Cook for 8-10 minutes, turning occasionally, until the corn is charred and tender. Remove from the grill and let cool slightly.
  3. While the corn cools, cook the pasta according to package instructions. Drain and rinse under cold water to cool completely.
  4. Cut the kernels off the grilled corn and transfer them to a large mixing bowl.
  5. In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper to create the dressing.
  6. Add the cooked pasta, cotija cheese, chopped cilantro, red onion, and diced jalapeño (if using) to the bowl with the corn.
  7. Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.
  8. Adjust seasoning with additional salt or lime juice, if desired.
  9. Transfer the salad to a serving dish and garnish with extra cilantro, cotija cheese, and lime wedges.
  10. Serve immediately or refrigerate for up to 4 hours before serving.

Notes

For a spicier salad, leave the seeds in the jalapeño. You can substitute cotija cheese with feta if unavailable.
A vibrant bowl of grilled corn elote pasta salad made with Greek yogurt, garnished with fresh cilantro and lime wedges.

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Adam John

Nutrition Expert - Specialty: Dietary Science & Chronic Disease Prevention I believe food is the most powerful medicine we have.