Description
Elote Pasta Salad Recipe (Mexican Street Corn) is a vibrant and refreshing dish that beautifully melds the flavors of traditional Mexican street corn with tender pasta. Perfect for summer barbecues, potlucks, or casual family dinners, this creamy salad is both delicious and versatile. With roasted corn, zesty lime, fresh herbs, and a rich dressing, it’s bound to be a crowd-pleaser. Not only is it easy to whip up in about 30 minutes, but it also holds well for meal prep, making it ideal for busy weeknights. Whether served as a side or main dish, this Elote Pasta Salad will impress with its irresistible flavor.
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (fresh or frozen)
- ½ cup crumbled cotija cheese (or feta/parmesan)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
- 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 let cool.
- If using fresh corn, roast or grill until tender; if using frozen corn, heat in a skillet until warmed.
- In a small bowl, mix Greek yogurt, olive oil mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta with corn, cilantro, red onion, cotija cheese, and jalapeno. Pour the dressing over the top and toss gently to combine.
- Serve immediately or refrigerate and add cilantro and cheese just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook/Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg