Elote Pasta Salad Recipe (Mexican Street Corn)
Introducing the Elote Pasta Salad Recipe, a delightful twist on traditional Mexican street corn that packs a vibrant punch of flavor. This refreshing salad is perfect for any occasion, from potlucks to family barbecues. With roasted corn, tender pasta, and a creamy dressing enriched by fresh herbs and spices, it’s sure to be a showstopper at your next gathering. Easy to prepare and customizable, this salad is not only delicious but also nutritious, making it an ideal side dish or light meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels or 16 oz frozen corn
- ½ cup cotija cheese or plant-based alternative
- ½ red onion, diced
- ½ cup fresh cilantro or parsley, chopped
- 1 jalapeno pepper, chopped
- 1 cup plain Greek yogurt
- olive oil mayonnaise
- 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 toss with olive oil.
- If using fresh corn, roast in the oven at 425°F for 25-30 minutes after seasoning. For frozen corn, heat in a skillet.
- In a small bowl, mix Greek yogurt with olive oil mayonnaise, lime zest and juice, and spices until smooth.
- In a large bowl, combine cooled pasta with corn, cilantro, onion, cotija cheese (or alternative), and jalapeno.
- Pour the dressing over the salad and gently toss to combine. Chill before serving for best flavor.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg