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Elote Pasta Salad Recipe

Delicious Elote Pasta Salad Recipe for Ultimate Flavor Bliss

This Elote Pasta Salad recipe transforms beloved Mexican street corn into a delightful dish, perfect for summer gatherings. A quick and vibrant meal with smoky sweetness and zesty lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dishes
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces pasta Use a gluten-free variety if desired.
For the Corn
  • 2 cups corn Fresh or thawed frozen corn.
For the Dressing
  • 1 cup Greek Yogurt Provides creaminess and tang.
  • 1/2 cup Olive Oil Mayonnaise Feel free to swap in regular mayo.
  • 1 tablespoon Lime Zest Essential for brightening the flavors.
  • 2 tablespoons Lime Juice Essential for brightening the flavors.
Seasonings
  • 1 teaspoon Chili Powder Adjust to your liking.
  • 1 teaspoon Smoked Paprika Adds subtle smokiness.
  • 1 teaspoon Garlic Powder For extra flavor.
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 1/2 teaspoon Black Pepper Essential for seasoning.
For the Finish
  • 1 cup Cotija Cheese Don't substitute for authentic taste.
  • 1/4 cup Fresh Cilantro Add just before serving.
  • 1/2 cup Diced Red Onion For crunch.
  • 1 whole Jalapeno Optional for spice.

Equipment

  • large pot
  • Baking Sheet
  • Mixing Bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil, then cook the pasta according to package directions, draining when done. Toss with olive oil and cool.
  2. Prepare the Corn: Roast fresh corn at 425°F (220°C) for 25-30 minutes or heat frozen corn in a skillet for 4-5 minutes until warmed.
  3. Make the Dressing: Combine Greek yogurt, olive oil mayo, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper in a bowl.
  4. Combine the Salad: In a bowl, mix the cooled pasta, cooked corn, chopped cilantro, diced onion, cotija cheese, and jalapeno, then add the dressing and toss gently.
  5. Chill and Serve: Let the salad chill in the fridge for at least 30 minutes before serving, adding cotija cheese and cilantro just before serving.

Nutrition

Serving: 1cupCalories: 310kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 500mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Cool the pasta completely to prevent sogginess. Roast the corn properly for better flavor. Customize spice with jalapeno and chili powder. Add fresh cilantro just before serving. Toss the salad again after chilling for best flavor distribution.

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