Description
Experience a burst of flavors with this Elote Pasta Salad, inspired by the beloved Mexican street corn. This vibrant dish combines creamy pasta with sweet roasted corn, zesty lime, and tangy cotija cheese, making it a perfect addition to summer barbecues, potlucks, or quick weeknight dinners. Ready in just 30 minutes, this salad is not only delicious but also incredibly versatile—serve it as a side or main dish. The fresh ingredients and creamy dressing create a delightful harmony that will impress your family and friends.
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (fresh or frozen)
- ½ cup crumbled cotija cheese
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped (optional)
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil mayonnaise
- Juice and zest of 1 lime
- Chili powder
- Smoked paprika
- Garlic powder
- Kosher salt
- Black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and toss with olive oil; let cool.
- If using fresh corn, roast it in foil at 425°F for 25–30 minutes; if using frozen corn, heat in a skillet until thawed.
- In a small bowl, mix Greek yogurt, 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, jalapeno (if using), and cotija cheese.
- Pour the dressing over the salad and toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixed
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 295
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg