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Elote Pasta Salad Recipe (Mexican Street Corn)

Elote Pasta Salad Recipe (Mexican Street Corn)
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Elevate your next gathering with this delightful Elote Pasta Salad Recipe (Mexican Street Corn). Combining the classic flavors of Mexican street corn with pasta, this vibrant dish is a feast for the senses. Roasted corn kernels bring sweetness, while fresh herbs and a creamy dressing infuse it with zest. Quick to prepare in under 30 minutes, this salad is not only a crowd-pleaser but also incredibly versatile—perfect as a side dish or light main course. Whether you’re hosting a picnic or enjoying dinner at home, this colorful salad will have everyone asking for seconds!

Ingredients

Scale
  • 8 oz dry pasta
  • 4 cups whole corn kernels (or 16 oz frozen corn)
  • ½ cup crumbled cotija cheese (or queso fresco, feta)
  • ½ red onion, diced
  • ½ cup fresh cilantro, chopped (or parsley)
  • 1 jalapeno pepper, chopped
  • olive oil mayonnaise
  • 1 cup plain Greek yogurt
  • 2 Tbsp mayonnaise
  • 1 lime, zest and juice (about 2 Tbsp lime juice)
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and toss with olive oil.
  2. If using fresh corn, roast it until sweet; if using frozen corn, sauté until warmed through.
  3. In a bowl, combine Greek yogurt, olive oil mayonnaise, lime juice and zest, chili powder, smoked paprika, garlic powder, salt, and pepper to make the dressing.
  4. In a large bowl, mix cooled pasta with corn, onions, cilantro (or parsley), cheese choice, and jalapeno. Pour dressing over and toss gently to coat.
  5. Serve chilled or at room temperature; add fresh cilantro and cheese just before serving.

Nutrition

Find it online: https://quickwithemma.com/elote-pasta-salad-recipe-mexican-street-corn/