Description
Elevate your summer gatherings with this Elote Pasta Salad Recipe, a vibrant fusion of Mexican street corn and pasta that delights the senses. Infused with the smoky sweetness of roasted corn, creamy cotija cheese, and zesty lime, this dish is perfect for potlucks, family dinners, or casual lunch outings. Its colorful presentation and refreshing flavors make it a crowd-pleaser that can be served warm or chilled. With minimal prep time and quick cooking, you can whip up this delicious salad in no time. Impress your guests and satisfy your taste buds with this easy-to-make elote-inspired pasta delight!
Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- ½ cup crumbled cotija cheese
- ½ red onion, diced
- ½ cup chopped fresh cilantro
- 1 jalapeno pepper, chopped
- Greek yogurt
- olive oil mayonnaise
- lime juice & zest
- chili powder
- smoked paprika
- garlic powder
- salt & pepper
Instructions
- Cook pasta according to package directions until al dente; drain and cool.
- If using fresh corn, roast in the oven or skillet; if using frozen corn, heat until warmed through.
- In a bowl, whisk together Greek yogurt, mayonnaise, lime juice & zest, chili powder, smoked paprika, garlic powder, salt & pepper.
- In a large bowl, combine cooled pasta with corn, red onion, cilantro, jalapeno, and cotija cheese; toss with dressing.
- Serve immediately or refrigerate. Add herbs right before serving for freshness.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg