Print

Elote Pasta Salad Recipe

Elote Pasta Salad Recipe
Print Recipe

★★★★★

5 from 9 reviews

This Elote Pasta Salad combines the traditional flavors of Mexican street corn with pasta for a creamy, tangy, and slightly spicy side dish. Packed with roasted or grilled corn, cotija cheese, fresh herbs, and a zesty yogurt-lime dressing, it’s perfect for potlucks, BBQs, or as a refreshing summer salad.

Ingredients

Scale

Pasta and Corn

  • 8 oz dry pasta
  • 4 cups whole corn kernels (454g) or 16 oz bag of frozen corn

Produce

  • ½ a red onion, diced (about 215g)
  • ½ cup fresh cilantro, chopped (about 8g) or fresh parsley
  • 1 jalapeno pepper, pulp and seeds removed, chopped
  • 1 lime, zested and juiced (about 2 Tbsp lime juice)

Dressing and Cheese

  • ½ cup cotija cheese, crumbled (75g) or queso fresco, feta, or parmesan cheese
  • 1 cup plain Greek yogurt (226g)
  • 2 Tbsp olive oil mayonnaise (30g)
  • 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: Cook pasta according to package directions, aiming for al dente by cooking 1-2 minutes less than recommended. Drain and toss with a drizzle of olive oil, then allow to cool.
  2. Prepare the Corn: If using fresh corn, roast it by coating with olive oil, salt, and pepper, wrapping in foil, and baking at 425°F (220°C) for 25-30 minutes, or grill for enhanced flavor. If using frozen corn, heat in a skillet over medium-high heat for 4-5 minutes until thawed and warmed.
  3. Make the Dressing: In a small bowl, whisk together Greek yogurt, olive oil mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper to create the Elote dressing.
  4. Assemble the Salad: In a large bowl, combine the cooled pasta, cooked corn, chopped cilantro, diced red onion, cotija cheese, and jalapeno. Pour the dressing over the mixture and toss to evenly coat.
  5. Finishing Touches: For best texture and flavor, if preparing in advance, add cotija cheese and cilantro just before serving to keep them fresh.

Notes

  • Use frozen corn if fresh is unavailable; skillet warming mimics fresh corn taste.
  • Adjust spice level by varying jalapeno quantity or keeping seeds for more heat.
  • May substitute cotija with feta, queso fresco, or parmesan for different flavor profiles.
  • For a vegan version, replace Greek yogurt and mayonnaise with plant-based alternatives and use vegan cheese.
  • Best served chilled or at room temperature.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Elote pasta salad, Mexican street corn pasta salad, creamy corn salad, cotija pasta salad, summer side dish, BBQ salad

Find it online: https://dailysimplerecipe.com/elote-pasta-salad-recipe/