Description
Elote Pasta Salad Recipe (Mexican Street Corn) is a vibrant and flavorful dish that brings the classic tastes of Mexican street corn into a refreshing pasta salad. This delightful combination features roasted corn, tender pasta, creamy dressing, and a sprinkle of cotija cheese to produce an explosion of flavors. Perfect for potlucks, barbecues, or as a delightful side dish at dinner, this recipe is easy to prepare and will quickly become your favorite summer staple. The blend of fresh herbs and spices makes it both nutritious and appealing to all ages.
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (fresh or frozen)
- ½ cup crumbled cotija cheese
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
- For the dressing: Greek yogurt
- olive oil mayonnaise
- lime juice
- chili powder
- smoked paprika
- garlic powder
- salt
- black pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and toss with olive oil; let cool.
- If using fresh corn, roast or grill until cooked and remove kernels from cob. For frozen corn, heat in a skillet until warmed through.
- In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, and spices for the dressing.
- In a large bowl, combine cooled pasta with corn kernels, red onion, cilantro, jalapeno, and dressing; toss gently until well mixed.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Use fresh ingredients for the best taste. Adjust spice levels by modifying the amount of jalapeno or chili powder. Consider adding grilled chicken or black beans for extra protein.