Elote Pasta Salad Recipe (Mexican Street Corn)
Indulge in the vibrant flavors of summer with this Elote Pasta Salad, a delightful fusion of Mexican street corn and creamy pasta goodness. Perfect for picnics, barbecues, or a refreshing side at dinner, this salad features roasted corn, tender pasta, zesty lime dressing, and fresh herbs. It’s not only quick to prepare—ready in under 30 minutes—but also a nutritious option packed with wholesome ingredients. Impress your guests with this colorful dish that captures the essence of summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
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
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil mayonnaise
- Zest and juice of 1 lime
- chili powder
- smoked paprika
- garlic powder
- kosher salt
- black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and toss with olive oil to cool.
- Roast fresh corn in the oven or heat frozen corn in a skillet until warmed through.
- In a 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, corn, cilantro, onion, jalapeno, and cotija cheese. Pour dressing over and toss well.
- Serve chilled; add herbs just before serving for freshness.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 15mg