Elote Pasta Salad Recipe (Mexican Street Corn)
Indulge in the vibrant flavors of summer with this Elote Pasta Salad Recipe (Mexican Street Corn). This refreshing dish combines tender pasta with sweet roasted corn, zesty lime, and a creamy dressing, making it a perfect addition to any meal. Whether you’re preparing for a busy weeknight dinner or a family gathering, this salad is sure to impress. With its delightful blend of textures and flavors, every bite feels like a celebration! Plus, it’s easy to make in under 30 minutes, ensuring you spend less time in the kitchen and more time enjoying delicious food with loved ones.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- ½ cup crumbled cotija cheese (or queso fresco)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil 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 pasta according to package directions until al dente. Drain and toss with olive oil.
- If using fresh corn, roast it seasoned with olive oil at 425°F for about 25-30 minutes. For frozen corn, heat in a skillet until warmed through.
- In a bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, and spices to create the dressing.
- In a large bowl, combine cooled pasta with roasted corn, cilantro, red onion, cotija cheese, and jalapeno. Drizzle with dressing and toss gently to combine.
- Serve immediately or chill for at least 30 minutes before serving for enhanced flavors.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg