Description
Discover the vibrant flavors of Mexico with this Elote Pasta Salad Recipe, inspired by the beloved Mexican street corn. This dish combines tender pasta with roasted corn, creamy dressing, and a sprinkle of cotija cheese for an irresistible summer delight. Perfect for barbecues, potlucks, or light family dinners, this refreshing salad is not only quick to prepare but also a crowd-pleaser that will brighten any table.
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- 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
- Juice and zest of 1 lime
- Seasonings: 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; set aside to cool.
- Roast fresh corn coated in olive oil at 425°F for 25–30 minutes or heat frozen corn in a skillet.
- In a bowl, whisk together Greek yogurt, mayonnaise, lime zest and juice, and spices to create the dressing.
- In a large bowl, combine cooled pasta, roasted corn, cilantro, red onion, jalapeno, and cheese. Pour dressing over ingredients and toss gently.
- Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Use fresh ingredients for the best flavor. Adjust jalapeno for desired spice level; remove seeds for milder heat. Add texture by sprinkling toasted nuts before serving.