Elote Pasta Salad Recipe (Mexican Street Corn)
Experience the vibrant flavors of Mexico with this Elote Pasta Salad Recipe, a delightful twist on traditional Mexican street corn. Combining tender pasta with roasted corn, creamy dressing, and fresh herbs, this salad is perfect for summer picnics, potlucks, or quick weeknight dinners. In just 30 minutes, you can whip up a dish that’s not only delicious but also visually appealing. With a blend of crunchy textures and zesty flavors, your guests will be raving about this refreshing side. Enjoy it chilled or at room temperature—this versatile pasta salad is sure to become a favorite in your recipe collection.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- ½ cup cotija cheese, crumbled
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
- 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
- Cook pasta according to package directions; drain and toss with olive oil; let cool.
- Roast fresh corn or thaw frozen corn in a skillet until heated through.
- In a bowl, mix Greek yogurt, mayonnaise, lime juice and zest, spices; whisk until smooth.
- In a large bowl, combine cooled pasta, corn, cilantro, onion, jalapeno; pour dressing on top and toss gently.
- Serve immediately or chill for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 15mg
Keywords: Use fresh corn for the best flavor. Adjust jalapeno quantity based on heat preference. This salad can be made ahead; just add cheese and cilantro before serving for freshness.