Elote Pasta Salad Recipe (Mexican Street Corn)
Experience the vibrant flavors of Mexican street corn with this delightful Elote Pasta Salad Recipe. This fresh and creamy dish combines roasted corn, tender pasta, and zesty lime, making it a perfect addition to potlucks, barbecues, or simply as a satisfying weeknight meal. With its bright colors and bold tastes, this salad is sure to impress your guests and quickly become a favorite at gatherings. Plus, it’s easy to prepare in just 30 minutes, allowing you to enjoy a delicious and nutritious meal without the fuss!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Mixing/Boiling/Roasting
- Cuisine: Mexican
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (fresh or frozen)
- ½ cup crumbled cotija cheese (or queso fresco/feta)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
- 1 cup plain Greek yogurt
- Olive oil mayonnaise
- Juice and zest of 1 lime
- 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 instructions until al dente. Drain and toss with olive oil; let cool.
- Roast fresh corn in foil at 425°F for 25-30 minutes or heat frozen corn in a skillet for about 5 minutes.
- In a bowl, mix Greek yogurt, olive oil mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Combine cooled pasta with roasted corn, cilantro, red onion, cotija cheese, and jalapeno in a large bowl. Add dressing and toss gently.
- For best flavor, wait to add cotija cheese and cilantro until just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg