Uploaded June 2026 | Updated September 2026, 2 weeks ago
Jess loves taking classic summer flavors and turning them into something fun, and this Elote Pasta Salad does exactly that. 🌽 Charred sweet corn, creamy dressing, Cotija cheese, fresh cilantro, and a little jalapeño heat come together in every bite. Whether it's served at a backyard cookout or a weeknight dinner, this is the kind of side dish everyone goes back for.
Elote Pasta Salad: blackstoneproducts.com/blogs/recipes/elote-pasta-salad
Ingredients
4–5 ears fresh corn
½ red onion, diced
2 jalapeños, seeded and diced
1 bunch cilantro, chopped
Blackstone Street Taco Seasoning, to taste
1 cup mayonnaise
1 cup sour cream
Juice of 1 lime
16 oz chickpea pasta, cooked and cooled (rotini works well)
½ block Cotija cheese, crumbled, plus more for garnish
Directions
1. Preheat your Blackstone griddle to high heat.
2. Place the corn directly on the griddle and cook for about 10 minutes, turning occasionally, until charred on all sides.
3. While the corn cooks, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and Street Taco Seasoning until smooth.
4. Once the corn is charred, remove it from the griddle and allow it to cool slightly. Cut the kernels from the cob.
5. Add the cooked pasta, charred corn, red onion, jalapeños, cilantro, and Cotija cheese to the bowl with the dressing. Toss until everything is evenly coated.
6. Garnish with additional cilantro and Cotija cheese before serving.
7. Serve immediately or refrigerate until ready to enjoy.
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#BlackstoneGriddle #BlackstoneGriddleRecipes #pasta
Jess loves taking classic summer flavors and turning them into something fun, and this Elote Pasta Salad does exactly that. 🌽 Charred sweet corn, creamy dressing, Cotija cheese, fresh cilantro, and a little jalapeño heat come together in every bite. Whether it's served at a backyard cookout or a weeknight dinner, this is the kind of side dish everyone goes back for.
Elote Pasta Salad: blackstoneproducts.com/blogs/recipes/elote-pasta-salad
Ingredients
4–5 ears fresh corn
½ red onion, diced
2 jalapeños, seeded and diced
1 bunch cilantro, chopped
Blackstone Street Taco Seasoning, to taste
1 cup mayonnaise
1 cup sour cream
Juice of 1 lime
16 oz chickpea pasta, cooked and cooled (rotini works well)
½ block Cotija cheese, crumbled, plus more for garnish
Directions
1. Preheat your Blackstone griddle to high heat.
2. Place the corn directly on the griddle and cook for about 10 minutes, turning occasionally, until charred on all sides.
3. While the corn cooks, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and Street Taco Seasoning until smooth.
4. Once the corn is charred, remove it from the griddle and allow it to cool slightly. Cut the kernels from the cob.
5. Add the cooked pasta, charred corn, red onion, jalapeños, cilantro, and Cotija cheese to the bowl with the dressing. Toss until everything is evenly coated.
6. Garnish with additional cilantro and Cotija cheese before serving.
7. Serve immediately or refrigerate until ready to enjoy.
Shop: blackstoneproducts.com/shop?utm_source=youtube&utm_medium=social&utm_campaign=description_shop_4_7_22
Blackstone recipes: blackstoneproducts.com/blogs/recipes?utm_source=youtube&utm_medium=social&utm_campaign=description_recipes_page_4_7_22
Merch: griddlenation.com/?utm_source=youtube&utm_medium=social&utm_campaign=description_merch_4_8_22
For Blackstone Products Technical Support: youtube.com/@BlackstoneProductsSupport
Find us at WALMART: walmrt.us/3X7Q9eN
Shop Blackstone on AMAZON: amzn.to/4awpqNU
Stay connected with us:
YouTube: youtube.com/c/BlackstoneGriddles?sub_confirmation=1
Facebook: facebook.com/blackstoneproducts
Instagram: instagram.com/blackstoneproducts
TikTok: tiktok.com/@blackstonegriddles
Twitter: twitter.com/BlackstoneGrid
Cook Anything, Anytime, Anywhere.
#BlackstoneGriddle #BlackstoneGriddleRecipes #pasta
