Description
Elevate your summer gatherings with this vibrant Elote Pasta Salad Recipe, inspired by the beloved flavors of Mexican street corn. This creamy pasta salad features roasted corn mixed with a zesty dressing, fresh herbs, and a delightful blend of spices. Perfect for potlucks, barbecues, or as a hearty side dish for taco night, it’s a refreshing addition to any meal. Enjoy the crunch of fresh vegetables and the creaminess of yogurt-based dressing in every bite. Customize it with your favorite proteins or additional veggies for a unique twist that will have everyone asking for seconds!
Ingredients
Scale
- 8 oz dry pasta
- 4 cups corn kernels (fresh or frozen)
- ½ cup crumbled cotija cheese (or alternatives)
- ½ red onion, diced
- ½ cup chopped cilantro
- 1 jalapeño, chopped
- 1 cup plain Greek yogurt
- 2 Tbsp mayonnaise
- Juice and zest from 1 lime
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking; let cool.
- If using fresh corn, roast until tender and remove kernels. For frozen corn, heat in a skillet until warmed through.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime zest and juice, and all spices until smooth.
- In a large bowl, combine cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeño; pour dressing over and mix gently until combined.
- Serve immediately or refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg