Imagine al dente pasta tossed with charred sweet corn, creamy cotija cheese, and a chipotle-lime dressing that’s tangy, smoky, and just a little spicy—this is elote meets pasta salad, perfect for BBQs, potlucks, or summer picnics!

Perfect for:
• Backyard cookouts & pool parties
• Meal prep (flavors get better overnight!)
• When you want a showstopper side with minimal effort

🌟 Why This Pasta Salad Steals the Show

✅ All the flavors of Mexican street corn – In easy-to-serve pasta form!
✅ Creamy + crunchy + smoky – The ultimate texture combo
✅ No mayo – Uses Greek yogurt for a lighter, tangy twist
✅ Crowd-pleasing – Vegetarian-friendly (add grilled chicken for protein!)

📝 Ingredients (Bold & Fresh!)

🍝 For the Salad:

• 12 oz short pasta (rotini, penne, or fusilli)
• 4 ears corn, grilled & kernels cut off (or 3 cups frozen/thawed corn)
• 1 cup cotija cheese, crumbled (sub feta if needed)
• ½ red onion, finely diced
• 1 jalapeño, seeded & minced (optional for heat)
• ½ cup cilantro, chopped

🥣 For the Dressing:

• ½ cup Greek yogurt (or sour cream)
• 2 tbsp lime juice
• 1 tbsp chipotle in adobo, minced (adjust for spice!)
• 1 tsp smoked paprika
• 1 garlic clove, grated
• ½ tsp cumin
• Salt & pepper to taste

🔎 Pro Tip: Char corn in a dry skillet for extra smoky flavor!

👩🍳 Step-by-Step (Quick & Easy!)

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