This delish Elote Mexican Corn Pasta Salad includes bow tie pasta followed by avocados, peppers, cotija cheese, grilled corn, and that creamy crema dressing which amps this dish up to I-gotta-have-it status.


6 ears of corn, husked

2/3 C. Crema

5 Tbsp. Fresh lime juice.

1 tsp. Ground Cumin.

¾ tsp. smoked paprika

1 ½ tsp Chili Powder

¼ tsp. black pepper

½ tsp. kosher or pink salt

¾ C. Cotija Cheese crumbled

½ red onion, minced

½ bunch, Cilantro, chopped

8 oz. Pasta, bowtie, half a box cooked and drained.

2 Avocados

1 ½ red bell peppers, chopped


Prepare the pasta salad by starting with grilled corn.

Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.

Remove from the grill and allow to cool for a few minutes.

Holding the corn by the small end, cut off all the kernels.

Place the kernels in a big bowl to cool.

Heat a pot of water over medium-high heat. Once boiling, add salt and pasta. Cook until just overdone. NOT al dente, you want to cook past that point so that the pasta will not absorb the dressing, but coat the pasta.

Drain the pasta well and run under cold water in a colander, tossing with your fingers occasionally to cool it completely.

Add pasta to the corn bowl along will all other ingredients.

Fold gently with a rubber spatula, seasoning with additional salt as needed. (Seasoning is key!)

Serve slightly warm, room temperature, or cold.

Post a comment

Your email address will not be published.

Related Posts