Elote Pasta Salad Recipe (Mexican Street Corn)
Bring the vibrant flavors of Mexican street corn to your dining table with this Elote Pasta Salad! This delightful dish combines roasted corn, fresh herbs, and a creamy dressing to create an irresistible salad that’s perfect for any occasion. Whether you’re serving it as a side at a summer barbecue or enjoying it as a light main course, this pasta salad is sure to be a crowd-pleaser. Ready in just 30 minutes, it’s not only delicious but also adaptable—feel free to customize it with your favorite ingredients or dietary needs. Enjoy every colorful bite of this refreshing recipe that captures the essence of street food!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- ½ cup crumbled cotija cheese (or feta/Parmesan)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped (or parsley)
- 1 jalapeno pepper, chopped
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil mayonnaise
- Zest and juice of 1 lime
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook pasta according to package directions; drain and toss with olive oil.
- Roast fresh corn or heat frozen corn in a skillet until warm.
- Whisk together Greek yogurt, mayonnaise, lime zest and juice, and spices for the dressing.
- In a large bowl, combine cooled pasta, corn, cilantro, onion, cheese, and jalapeno.
- Pour the dressing over the salad; toss gently to combine.
- Chill for at least 30 minutes before serving for enhanced flavors.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg