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Flavorful Elote-Style Pasta Salad Recipe with Easy Chili-Lime Vinaigrette

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A vibrant and flavorful pasta salad featuring charred corn and a tangy chili-lime vinaigrette, perfect for summer BBQs and potlucks. This dish balances smoky, tangy, and sweet notes with fresh crunch in every bite.

Ingredients

Scale
  • 12 ounces (340 grams) short pasta like rotini, penne, or fusilli
  • 3–4 ears fresh corn, husked and kernels cut off (about 2 cups)
  • 1 medium red bell pepper, diced
  • 3 stalks green onions, thinly sliced
  • ¼ cup chopped fresh cilantro (optional)
  • ¼ cup fresh lime juice (about 2 limes)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or agave
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 small garlic clove, minced
  • ½ cup queso fresco or cotija cheese, crumbled (optional)
  • Optional add-ins: diced avocado or a handful of toasted pepitas

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, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool it down. Set aside in a mixing bowl.
  2. Husk the ears of corn and cut the kernels off with a sharp knife. Heat a grill pan or cast iron skillet over medium-high heat. Add the corn kernels in a single layer and cook without stirring for 3-4 minutes until golden brown spots appear. Stir and cook another 2-3 minutes until nicely charred but not burnt. Remove from heat and let cool slightly.
  3. Dice the red bell pepper, slice the green onions, and chop the cilantro if using.
  4. In a small bowl, whisk together lime juice, olive oil, honey, chili powder, ground cumin, minced garlic, salt, and pepper. Adjust seasoning to taste.
  5. Add the charred corn, diced red pepper, green onions, and cilantro to the pasta bowl. Pour the vinaigrette over and toss gently to combine.
  6. Crumble the queso fresco or cotija cheese over the salad and fold in gently. Add diced avocado or toasted pepitas if desired.
  7. Refrigerate the salad for 30 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

Char the corn kernels without stirring initially to develop smoky flavor. Rinse pasta after cooking to prevent stickiness. Adjust chili powder for preferred heat level. For vegan version, omit cheese and replace honey with maple syrup. Use gluten-free pasta for gluten-free option. Add avocado just before serving to prevent browning.

Nutrition

Keywords: pasta salad, elote, chili-lime vinaigrette, charred corn, summer recipe, BBQ side dish, easy pasta salad

Find it online: https://lirafood.com/flavorful-elote-style-pasta-salad-recipe-with-easy-chili-lime-vinaigrette/