Elote Pasta Salad Recipe (Mexican Street Corn)
Elevate your gatherings with this vibrant Elote Pasta Salad Recipe, inspired by the beloved flavors of Mexican street corn. This delightful dish combines tender pasta with roasted corn, zesty jalapeños, and a creamy dressing to create a refreshing salad that’s perfect for potlucks, barbecues, or casual family dinners. With its colorful presentation and rich flavors, this pasta salad promises to impress your guests while being quick and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Side dish
- Method: Mixing and Roasting
- Cuisine: Mexican
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- ½ cup crumbled cotija cheese (or queso fresco)
- ½ red onion, diced
- ½ cup chopped fresh cilantro
- 1 jalapeño pepper, chopped
- 1 cup plain Greek yogurt
- olive oil mayonnaise
- 2 Tbsp mayonnaise
- 1 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 instructions until al dente. Drain and toss with olive oil; set aside to cool.
- If using fresh corn, roast it in foil at 425°F (220°C) for 25-30 minutes or sauté frozen corn on medium-high heat for about 4-5 minutes.
- In a bowl, mix Greek yogurt, mayonnaise, lime juice and zest, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta with roasted corn kernels, cilantro, diced onion, jalapeño peppers, and crumbled cotija cheese. Pour the dressing over top and toss gently until well combined.
- Serve immediately or refrigerate for at least 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg