The Best Side Dish
Grilling and pasta salads are a match made in heaven — especially during the summer. I also become a fiend for corn during this season, and my Elote Pasta Salad combines all of these. Pasta is tossed with grilled corn and chicken, avocado, jalapeño, cilantro, cotija cheese, and a creamy dressing. This comes together so easily and it’s even better if you’re already outside grilling because now you have an awesome side to pair it with!
Grilling with Ease
First, cook the pasta according to the package directions. I used armoniche pasta, but feel free to use any pasta you think is fun as long as it’s around the same size. Drain the pasta then rinse under cold water until cool. Set the pasta aside.
Preheat the grill over medium high heat and grease the grates with some high heat cooking oil. Add the corn to the grill and cook for about 11-12 minutes, rotating about every 3 minutes, until tender and charred all around.
In the meantime, rub the olive oil onto both sides of the chicken breast. Combine the onion powder, garlic powder, smoked paprika, chili powder, salt, and pepper in a small bowl. Sprinkle the spice mixture onto both sides of the chicken. Add the chicken to the grill and cook for about 2-3 minutes on each side until fully cooked. Remove the chicken and corn from the grill when done and set aside to cool slightly. When the corn and chicken have cooled, slice the corn kernels off the cob. Dice the chicken into pieces.
Add the pasta, corn, chicken, avocado, jalapeño, cilantro, and cotija cheese into a large bowl. Drizzle the dressing over top. Gently toss everything together until evenly combined. Taste for seasoning and add more salt or pepper if necessary. Top the pasta salad with more crumbled cotija, a sprinkle of tajin, cilantro leaves, and jalapeño slices.
Fresh and Fun
I love this Elote Pasta Salad because it’s the best combination of fresh yet indulgent. The creamy dressing is rich but the lime juice, herbs, and veggies add great contrast, bringing it to life. The dressing is also savory and tangy, so the sweetness from the corn is the perfect balance. This is a great side dish but can also be eaten as a meal. The grilled chicken adds a heartiness that’s sure to keep you satisfied. Next time you want to spice up your pasta salad game, try this Elote Pasta Salad!
Elote Pasta Salad
Ingredients
For the Elote Pasta Salad
- 8 oz Armoniche Pasta (or substitute with pasta of similar size)
- 3 Corn Cobs (husk removed)
- 1 Large Chicken Breast (pounded to ⅓-½ inch thin)
- 1 tbsp Olive Oil
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Smoked Paprika
- ¼ tsp Chili Powder
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- 1 Avocado (diced)
- 1 Jalapeno (deseeded and finely chopped)
- ⅓ cup Chopped Cilantro
- ½ cup Crumbled Cotija Cheese
For the Dressing:
- 6 oz Sour Cream
- ⅓ cup Mayo
- Juice from 1 Lime
- ¾ tsp Smoked Paprika
- ¾ tsp Chili Powder
- ¾ tsp Garlic Powder
- ¾ tsp Onion Powder
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
Instructions
For the Elote Pasta Salad:
- Cook the pasta according to the package directions. Drain then rinse under cold water until cool. Set the pasta aside.
- Preheat the grill over medium high heat and grease the grates with some high heat cooking oil. Add the corn to the grill and cook for about 11-12 minutes, rotating about every 3 minutes, until tender and charred all around.
- In the meantime, rub the olive oil onto both sides of the chicken breast. Combine the onion powder, garlic powder, smoked paprika, chili powder, salt, and pepper in a small bowl. Sprinkle the spice mixture onto both sides of the chicken. Add the chicken to the grill and cook for about 2-3 minutes on each side until fully cooked. Remove the chicken and corn from the grill when done and set aside to cool slightly. When the corn and chicken have cooled, slice the corn kernels off the cob. Dice the chicken into pieces.
- Add the pasta, corn, chicken, avocado, jalapeño, cilantro, and cotija cheese into a large bowl. Drizzle the dressing over top. Gently toss everything together until evenly combined. Taste for seasoning and add more salt or pepper if necessary. Top the pasta salad with more crumbled cotija, a sprinkle of tajin, cilantro leaves, and jalapeño slices. Enjoy!
For the Dressing:
- Combine all of the ingredients listed into a bowl and mix until combined.
