Description
Elevate your gatherings with this vibrant Elote Pasta Salad, inspired by the beloved flavors of Mexican street corn. Featuring sweet roasted corn, creamy Greek yogurt dressing, and fresh herbs, this dish is perfect for summer picnics, potlucks, or as a delightful side at dinner. Its combination of zesty lime and smoky spices creates a refreshing experience that everyone will love. Easy to prepare and full of nutrition, this salad is sure to become a favorite in your culinary repertoire.
Ingredients
Scale
- 8 oz dry pasta
- 4 cups corn kernels (fresh or frozen)
- ½ cup cotija cheese (or queso fresco/feta)
- ½ red onion, diced
- ½ cup fresh cilantro (or parsley)
- 1 jalapeno pepper, chopped
- 1 cup plain Greek yogurt
- Olive oil mayonnaise
- Juice and zest from 1 lime
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and toss with olive oil; let cool.
- If using fresh corn, roast in the oven at 425°F for 25-30 minutes or grill until charred. If using frozen corn, heat in a skillet until warmed through.
- In a bowl, combine Greek yogurt, olive oil mayonnaise, lime zest/juice, and spices. Mix well.
- In a large bowl, combine cooled pasta with corn, cilantro, onion, cotija cheese, and jalapeno. Pour dressing over and toss gently.
- For best flavor, add cotija cheese and cilantro right before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 280
- Sugar: 4g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg