Description
Elote Pasta Salad is a vibrant and flavorful dish that takes the beloved taste of Mexican street corn and transforms it into a delightful pasta salad. This recipe features roasted corn, tender pasta, creamy dressing, and fresh herbs, making it perfect for picnics, barbecues, or any gathering. In just 30 minutes, you can whip up this crowd-pleaser that’s great as a side dish or a main course. With its refreshing flavors and easy preparation, Elote Pasta Salad is sure to become a new favorite at your table.
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- ½ cup cotija cheese (or queso fresco)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
- Olive oil mayonnaise
- 1 cup plain Greek yogurt
- Juice and zest of 1 lime
- Seasonings: 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 to cool.
- For fresh corn: Roast with olive oil at 425°F for 25-30 minutes; for frozen corn: heat in a skillet until warm.
- In a bowl, mix Greek yogurt, olive oil mayonnaise, lime juice/zest, and seasonings until smooth.
- Combine cooled pasta with corn, red onion, cilantro, jalapeno, and dressing in a large bowl; toss gently.
- Serve immediately or chill in the fridge for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 10mg