Elote Pasta Salad Recipe (Mexican Street Corn)
Elote Pasta Salad Recipe (Mexican Street Corn) is a vibrant twist on traditional Mexican street corn, bringing together the delightful flavors of roasted corn, cotija cheese, and fresh herbs in a creamy dressing. This easy-to-make salad is perfect for summer gatherings, potlucks, or a quick weeknight dinner. With its colorful appearance and satisfying taste, it’s sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (fresh or frozen)
- ½ cup crumbled cotija cheese
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeño pepper, chopped
- Dressing: Greek yogurt, mayonnaise, lime juice & zest, chili powder, smoked paprika, garlic powder, salt & pepper
Instructions
- Cook pasta according to package directions; drain and cool with olive oil.
- For fresh corn: Grill or roast until tender; remove kernels. For frozen corn: Heat in a skillet until warmed.
- In a bowl, whisk together Greek yogurt, mayonnaise, lime zest & juice, chili powder, smoked paprika, garlic powder, salt & pepper to make the dressing.
- In a large bowl, combine cooled pasta with corn kernels, cilantro, red onion, cotija cheese, and jalapeño.
- Pour the dressing over the salad and toss gently to combine.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg