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Flavorful Charred Elote Bowtie Pasta Salad with Smoked Paprika Crema

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A smoky, creamy, and fresh pasta salad featuring charred corn, bowtie pasta, crisp veggies, and a luscious smoked paprika crema. Perfect for summer BBQs and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 12 ounces (340 grams) bowtie pasta (farfalle), cooked al dente
  • 3 ears fresh corn on the cob, husked and charred
  • 1 medium red bell pepper, diced
  • 3 stalks green onions, thinly sliced
  • ½ cup fresh cilantro, chopped
  • ½ cup mayonnaise
  • ½ cup sour cream or Greek yogurt
  • 2 teaspoons smoked paprika
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 small jalapeño, finely chopped (optional)
  • ½ cup crumbled queso fresco or feta cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. Preheat your grill or grill pan over medium-high heat. Place the husked corn directly on the grill and turn occasionally, cooking for about 10 minutes until the kernels have a nice char and some blackened spots. Remove from heat and let cool slightly.
  3. Using a sharp knife, carefully slice the kernels off each cob. You should get about 2 cups of corn kernels. Add these kernels to the bowl with the pasta.
  4. Dice 1 medium red bell pepper, slice 3 green onions, chop ½ cup fresh cilantro, and optionally finely chop 1 small jalapeño (remove seeds for less heat). Add all to the pasta and corn mixture.
  5. In a medium bowl, whisk together ½ cup mayonnaise, ½ cup sour cream (or Greek yogurt), 2 teaspoons smoked paprika, 2 tablespoons fresh lime juice, 1 minced garlic clove, ½ teaspoon ground cumin, salt, and pepper to taste. Whisk until smooth and creamy.
  6. Pour the smoked paprika crema over the pasta mixture. Gently toss everything together until well coated. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
  7. Fold in ½ cup crumbled queso fresco or feta cheese for a creamy, salty finish (optional).
  8. Refrigerate the pasta salad for at least 30 minutes to let flavors meld. Before serving, give it one last gentle toss and garnish with extra cilantro or a sprinkle of smoked paprika if desired.

Notes

If pasta seems sticky after cooling, toss with a little olive oil before mixing. Char the corn carefully to avoid burning. If crema is too thick, thin with a teaspoon of water or extra lime juice. For dairy-free, use vegan mayo and coconut yogurt. Prepare components separately if making ahead to prevent sogginess.

Nutrition

Keywords: pasta salad, elote, charred corn, smoked paprika crema, summer BBQ, bowtie pasta, creamy salad, smoky pasta salad

Find it online: https://novanosh.com/flavorful-charred-elote-bowtie-pasta-salad-recipe-easy-and-perfect-for-summer-bbqs/