Elote Pasta Salad Recipe (Mexican Street Corn)
Experience the vibrant flavors of Mexican street corn in this delightful Elote Pasta Salad Recipe. Perfectly suited for summer gatherings and potlucks, this dish features roasted corn, tender pasta, a creamy dressing, and fresh herbs. Not only is it quick and easy to prepare, taking just 30 minutes, but its explosion of flavors and customizable nature make it a crowd-pleaser at any occasion. Serve it as a side or let it shine as the main dish – either way, it’s sure to impress!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Boiling/Roasting
- Cuisine: Mexican
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (fresh or frozen)
- ½ cup cotija cheese (or queso fresco/feta)
- ½ red onion, diced
- ½ cup fresh cilantro (or parsley), chopped
- 1 jalapeno pepper, chopped (seeds removed)
- olive oil mayonnaise
- 1 cup plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 lime, zest and juice
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and toss with olive oil to cool.
- Prepare corn by roasting fresh kernels or sautéing frozen corn until warmed through.
- In a bowl, mix Greek yogurt, mayonnaise, lime zest/juice, chili powder, smoked paprika, garlic powder, salt, and pepper for the dressing.
- Combine cooled pasta with corn, cilantro (or parsley), red onion, cotija cheese (or alternative), and jalapeno in a large bowl.
- Pour the dressing over the salad and gently toss until well combined.
Nutrition
- Serving Size: 1 cup (about 210g)
- Calories: 290
- Sugar: 3g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg