Elote Pasta Salad Recipe (Mexican Street Corn)
Bring the flavors of vibrant Mexican street corn to your table with this refreshing Elote Pasta Salad. Perfect for summer picnics or family gatherings, this dish combines roasted corn, tender pasta, and fresh herbs, all enveloped in a creamy dressing that will delight your taste buds. Easy to prepare and featuring wholesome ingredients, this pasta salad is versatile enough to serve as a side dish or a satisfying vegetarian main course. Its bright flavors and colorful presentation make it a crowd-pleaser that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 10 servings 1x
- Category: Main Dish
- Method: Boiling/Roasting
- Cuisine: Mexican
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil mayonnaise
- 1 lime (zest and juice)
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ red onion, diced
- ½ cup crumbled cotija cheese (or feta)
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
Instructions
- Cook the pasta according to package directions until al dente. Drain and toss with olive oil; allow to cool.
- For fresh corn, roast wrapped in foil at 425°F for 25–30 minutes or grill until tender. If using frozen corn, heat in a skillet on medium-high until warmed through.
- In a bowl, whisk together Greek yogurt, olive oil mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine cooled pasta with roasted corn, diced onion, cilantro, jalapeno, and cheese in a large bowl. Pour dressing over the salad and toss gently.
- Serve immediately or chill before serving for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg