Description
Experience the vibrant flavors of Mexican street corn in this delightful Elote Pasta Salad. With creamy dressing and a medley of fresh ingredients, this dish is perfect for potlucks, barbecues, or family dinners. Featuring roasted corn, cotija cheese, and zesty spices, this crowd-pleaser brings a unique twist to traditional pasta salads. In just 30 minutes, you can create a refreshing and satisfying dish that will impress your guests and elevate any gathering.
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped (or parsley)
- 1 jalapeno pepper, chopped
- ½ cup cotija cheese, crumbled
- 1 cup plain Greek yogurt
- 2 Tbsp mayonnaise
- Juice and zest of 1 lime
- Spices: chili powder, smoked paprika, garlic powder, kosher salt, black pepper
Instructions
- Cook the pasta according to package directions in a large pot of boiling water. Drain and cool with a drizzle of olive oil.
- For fresh corn: Roast it at 425°F for 25-30 minutes after seasoning with olive oil, salt, and pepper. For frozen corn: Sauté in a skillet until warmed through.
- Mix Greek yogurt, mayonnaise, lime juice/zest, and spices in a bowl to create the dressing.
- In a large bowl, combine cooled pasta with corn, red onion, cilantro, cotija cheese, and jalapeno. Pour dressing over salad and toss gently.
- Chill before serving for best flavor; add cilantro and cotija just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg