Elote Pasta Salad Recipe (Mexican Street Corn)
Indulge in the vibrant flavors of Mexico with this Elote Pasta Salad, a delightful twist on classic street corn. Perfect for summer barbecues, picnics, or quick lunches, this pasta salad combines roasted corn, creamy dressing, and fresh herbs for an explosion of taste in every bite. With its light yet satisfying profile, it’s a family-friendly dish that everyone will love. Plus, it comes together in just 30 minutes—making it an easy go-to recipe for any occasion. Enjoy the perfect balance of textures and flavors while celebrating the essence of Mexican cuisine!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- 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 queso fresco/feta)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped (or parsley)
- 1 jalapeno pepper, chopped (seeds removed)
- 1 cup plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 lime, zest and juice
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- 1. Cook pasta according to package directions until al dente. Drain and toss with olive oil.
- 2. If using fresh corn, roast at 425°F in foil for 25-30 minutes; if using frozen, heat in a skillet until warmed.
- 3. In a bowl, mix Greek yogurt and mayonnaise with lime zest, lime juice, and spices until smooth.
- 4. Combine cooled pasta, corn, cilantro (or parsley), onion, cotija cheese, and jalapeno in a large bowl.
- 5. Pour dressing over the salad and toss gently until fully coated.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg