Description
Elote Pasta Salad combines the vibrant and bold flavors of traditional Mexican street corn with tender pasta to create a refreshing and satisfying dish. This versatile salad is perfect for potlucks, barbecues, or as a delightful side at family dinners. With roasted corn, creamy dressing, and tangy cotija cheese, each mouthful is a burst of flavor that will captivate your taste buds. The quick preparation time of just 30 minutes allows you to serve this crowd-pleaser without spending hours in the kitchen. Customize it to suit your tastes by adding your favorite ingredients or adjusting the spice levels. Get ready to impress your friends and family with this easy-to-make Elote Pasta Salad!
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 chopped fresh cilantro
- 1 jalapeño pepper, chopped
- Greek yogurt
- olive oil mayonnaise
- lime juice and zest
- chili powder
- smoked paprika
- garlic powder
- kosher salt
- black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and toss with olive oil; let cool.
- Roast fresh corn tossed in olive oil at 425°F for 25-30 minutes or heat frozen corn in a skillet for about 5 minutes.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- In a large mixing bowl, combine cooled pasta, roasted corn, cilantro, red onion, cotija cheese, and jalapeño. Pour dressing over and toss gently until combined.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 280
- Sugar: 4g
- Sodium: 295mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg