Description
Experience the vibrant flavors of Mexican street corn in this delightful Elote Pasta Salad. Perfect for summer gatherings, picnics, or quick weeknight dinners, this salad combines roasted corn, tender pasta, and a creamy dressing for a refreshing dish that’s sure to impress your friends and family. Packed with fresh ingredients like cilantro and jalapeño, this recipe is not only delicious but also customizable to suit your taste. In just 30 minutes, you can whip up a colorful and satisfying meal that’s both nutritious and flavorful!
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- ½ cup crumbled cotija cheese (or queso fresco/feta)
- ½ red onion, diced
- ½ cup chopped fresh cilantro
- 1 jalapeño pepper, chopped
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil mayonnaise
- Juice and zest of 1 lime
- Spices: chili powder, smoked paprika, garlic powder, kosher salt, black pepper
Instructions
- Cook pasta according to package instructions until al dente. Drain and toss with olive oil; let cool.
- If using fresh corn, roast in foil at 425°F for 25-30 minutes; if using frozen corn, heat in a skillet until warmed through.
- In a small bowl, whisk together Greek yogurt, olive oil mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- In a large bowl, combine cooled pasta, corn (roasted or thawed), cilantro, red onion, cotija cheese (reserve some for garnish), and jalapeño.
- Pour dressing over the salad and toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting/Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg