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!
1. Cook the pasta according to package directions, then drain, toss with a drizzle of olive oil, and let it cool.
2. Cook the corn until tender. (If using fresh corn, boil or grill it, then cut the kernels off the cob. If using frozen corn, sauté in a pan for 4–5 minutes until heated through.)
3. In a small bowl, mix the Greek yogurt, mayo, lime zest, lime juice, and spices to make the dressing.
4. In a large bowl, combine the pasta, corn, red onion, jalapeño, cilantro, and cotija cheese. Pour the dressing over the salad and toss until well coated. Chill before serving.
Chef's Notes:
Use certified gluten-free pasta to make this recipe gluten-free.
If making ahead, add cotija cheese and cilantro just before serving.
For best flavor, char the corn and adjust the jalapeño to your spice preference.
Per serving: Calories: 208 Saturated Fat: 2.2 g, Sodium: 195.5 mg, Added Sugars: 6.5g, Fiber: 2.5g, Protein: 9g
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