Description
Elote Pasta Salad Recipe (Mexican Street Corn) brings the vibrant flavors of traditional Mexican street corn right to your table. This delightful dish combines tender pasta with sweet roasted corn, fresh herbs, and a creamy dressing, making it an excellent choice for barbecues, picnics, or a light lunch. Packed with zesty lime and spices, every bite bursts with flavor, while the optional cheese adds a rich creaminess. Quick to prepare in just 30 minutes, this versatile salad can be served as a refreshing side or enjoyed as a satisfying main dish. Make it ahead of time for easy meal prep; just add the finishing touches before serving for maximum freshness.
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or frozen corn)
- 1/2 cup crumbled cotija cheese (or queso fresco/feta)
- 1/2 red onion, diced
- 1/2 cup chopped fresh cilantro
- 1 jalapeño pepper, chopped
- 1 cup plain Greek yogurt
- 2 tbsp olive oil mayonnaise
- Juice and zest of 1 lime
- Spices: chili powder, smoked paprika, garlic powder, salt, black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and toss with olive oil; let cool.
- Prepare corn by roasting or heating frozen kernels until warmed through.
- Combine Greek yogurt, mayonnaise, lime juice/zest, and spices in a bowl to make the dressing.
- In a large mixing bowl, combine cooled pasta, corn, onion, cilantro, jalapeño, and cheese. Pour dressing over and mix gently.
- Chill before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg