Description
Discover the vibrant flavors of Mexican street corn with this Elote Pasta Salad Recipe! Perfect for any occasion, this dish combines tender pasta with roasted corn, creamy dressing, and fresh herbs for a refreshing twist. In just 30 minutes, you can whip up a crowd-pleasing salad that pairs beautifully with grilled meats or stands alone as a satisfying vegetarian option. With its colorful presentation and rich flavors from cotija cheese, lime, and jalapeno, this salad is sure to impress at potlucks, barbecues, or family dinners. Enjoy the delightful taste of summer with each bite.
Ingredients
Scale
- 8 oz dry pasta (penne or fusilli)
- 4 cups whole corn kernels (or 16 oz frozen corn)
- ½ cup crumbled cotija cheese
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped (seeds removed)
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil mayonnaise
- Juice and zest of 1 lime
- chili powder
- smoked paprika
- garlic powder
- salt
- black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and drizzle with olive oil; let cool.
- Roast fresh corn in foil at 425°F for 25-30 minutes or sauté frozen corn in a skillet until warm.
- Whisk together Greek yogurt, mayonnaise, lime juice and zest, chili powder, smoked paprika, garlic powder, salt, and pepper.
- In a large bowl, combine cooled pasta with corn, cilantro, red onion, cotija cheese, and jalapeno. Pour dressing over salad and toss to coat evenly.
- For best flavor retention when preparing ahead of time, wait to add cheese and cilantro until just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg