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Elote Pasta Salad (Mexican Street Corn) Recipe

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4.2 from 12 reviews

This Elote Pasta Salad combines all the flavors of Mexican street corn into a refreshing and creamy pasta salad. Featuring roasted corn, tender chickpea pasta, tangy cotija cheese, fresh herbs, and a zesty lime dressing, it's a perfect side or light dinner with vibrant flavors and a satisfying texture.

  • Total Time: 30 minutes
  • Yield: 10 servings

Ingredients

For the Salad

  • 8 oz dry pasta (227g), preferably Banza Rotini Chickpea Pasta
  • 4 cups whole corn kernels (454g), fresh or frozen
  • ½ cup cotija cheese, crumbled (75g)
  • ½ red onion, diced (about 215g)
  • ½ cup fresh cilantro, chopped (8g)
  • 1 jalapeno pepper, pulp and seeds removed, chopped
  • Olive oil
  • Mayonnaise (for dressing)

For the Elote Dressing

  • 1 cup plain Greek yogurt (226g)
  • 2 tablespoons mayonnaise (30g)
  • Zest and juice of 1 lime (about 2 tablespoons lime juice)
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  1. Cook the Pasta: Cook pasta according to package directions, reducing cooking time by 1-2 minutes if you prefer al dente. Drain pasta, drizzle with olive oil to prevent sticking, and set aside to cool.
  2. Prepare the Corn: For fresh corn, coat ears with olive oil, salt, and pepper, wrap in foil, then roast at 425°F (220°C) for 25-30 minutes or grill for enhanced flavor. Remove kernels from the cob once cooked. If using frozen corn, heat it in a skillet over medium-high heat until thawed and warmed through, about 4-5 minutes.
  3. Make the Elote Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper until well combined.
  4. Assemble the Salad: In a large bowl, combine cooled pasta, cooked corn, chopped cilantro, diced red onion, crumbled cotija cheese, and chopped jalapeno. Pour the Elote dressing over the mixture and toss gently to combine all ingredients evenly.
  5. Serve or Store: The salad is ready to enjoy immediately. For best freshness when making ahead, add cotija cheese and cilantro just before serving to maintain texture and flavor.

Notes

  • Roasting corn on the grill adds smoky flavor but oven roasting is a convenient alternative.
  • If making ahead, store dressing separately and combine before serving for best texture.
  • Use frozen corn if fresh corn is unavailable, warming briefly to avoid sogginess.
  • Adjust jalapeno amounts to moderate or increase heat to your preference.
  • Substitute cotija cheese with feta or parmesan for a different but complementary flavor.
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American, Mexican
  • Diet: Vegetarian

Find it online: https://avascooking.com/elote-pasta-salad-mexican-street-corn-recipe/