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Elote Pasta Salad Recipe (Mexican Street Corn)

Elote Pasta Salad Recipe (Mexican Street Corn)
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This Elote Pasta Salad Recipe (Mexican Street Corn) is a vibrant and flavorful dish that fuses the beloved tastes of Mexican street corn with hearty pasta. Ideal for potlucks, barbecues, or as a refreshing side at dinner, this salad features roasted corn, creamy Greek yogurt dressing, and zesty herbs for an irresistible combination that everyone will love. With its quick preparation time and crowd-pleasing appeal, this pasta salad is perfect for summer gatherings or any meal occasion. Elevate your next gathering with this delightful dish that brings a burst of flavor to your table!

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
  • 1 jalapeño pepper, chopped
  • Greek yogurt
  • mayonnaise
  • lime juice & zest
  • chili powder
  • smoked paprika
  • garlic powder
  • kosher salt
  • black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and toss with olive oil; set aside to cool.
  2. For fresh corn: Cook until tender and remove kernels from the cob; optionally roast seasoned in foil at 425°F for 25–30 minutes. For frozen corn: Heat in a skillet until warmed through.
  3. In a bowl, whisk together Greek yogurt, mayonnaise, lime juice & zest, chili powder, smoked paprika, garlic powder, salt & pepper.
  4. In a large bowl, combine cooled pasta with corn, cilantro, red onion, cotija cheese, and jalapeño. Add dressing and toss well.
  5. Serve chilled or at room temperature; add cotija cheese and cilantro right before serving for freshness.

Nutrition

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