This Elote Pasta Salad brings together the bold, zesty flavors of Mexican street corn with roasted corn, tender pasta, cotija cheese, fresh herbs, and a creamy dressing. It might just be your new favorite pasta salad recipe!
Yield
10 Servings
Ingredients
8 oz pasta (~1/2 of a box)
4 C whole corn kernels (or a 16 oz bag of Frozen Corn, or 3 cans of corn)
1 red onion, diced small
1 jalapeno (pulp and seeds removed if desired, chopped)
1/2 C fresh cilantro (chopped)
1/2 C Cotija cheese (crumbled (substitute for queso fresco, feta, or parmesan cheese))
1 C plain Greek yogurt
2 Tbsp mayonnaise
1 lime (zest and juice (about 2 tablespoons lime juice))
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
Instructions
- Cook the pasta according to package directions, then drain, toss with a drizzle of olive oil, and let it cool.
- Cook the corn until tender
- If using fresh corn, boil or grill it, then cut the kernels off the cob.
- If using frozen or canned corn, sauté in a pan for 4-5 minutes until heated through.
- In a small bowl, mix the Greek yogurt, mayonnaise, lime zest, lime juice, and spices to make the dressing.
- In a large bowl, combine the pasta, corn, red onion, jalapeno, cilantro, and cotija cheese.
- Pour the dressing over the salad and toss until well coated. Chill before serving and enjoy!
Notes
- Use certified gluten-free pasta to make this recipe gluten-free.
- If making ahead, add cotija cheese and cilantro just before serving.
- For the best flavor, char the corn and adjust the jalapeno to your spice preference.
Nutrition Info per 1 Cup serving: Calories 208, Saturated Fat 2.2g, Cholesterol 107.mg, Sodium 195.5mg, Added Sugar 6.5g, Fiber 2.5g, Protein 9g.
Source
Recipe adapted from, and picture courtesy of Mallory the Dietitan.