Elote Pasta Salad Recipe (Mexican Street Corn)
If you’re seeking a dish that embodies the vibrant essence of summer, this Elote Pasta Salad Recipe (Mexican Street Corn) is a must-try! This delightful salad transforms traditional Mexican street corn into a creamy pasta dish that’s perfect for busy weeknights or family gatherings. Featuring roasted corn, tender pasta, fresh herbs, and a zesty dressing, it’s as visually appealing as it is delicious. Whether you’re hosting a barbecue or enjoying a quick dinner at home, this recipe will surely become a favorite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- 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 feta/parmesan)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped (or parsley)
- 1 jalapeno pepper, chopped
- Olive oil mayonnaise
- 1 cup plain Greek yogurt
- Juice and zest of 1 lime
- 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. Roast fresh corn or heat frozen corn in a skillet over medium-high heat until warmed.
- 3. In a bowl, whisk together Greek yogurt, olive oil mayonnaise, lime zest and juice, and spices until smooth.
- 4. In a large bowl, combine cooled pasta with corn, cilantro (or parsley), onion, cheese, and jalapeno. Add dressing and toss gently.
- 5. Serve immediately or refrigerate for at least 30 minutes to meld flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 20mg