Description
This Elote Pasta Salad brings together the iconic flavors of Mexican street corn with the comforting heartiness of pasta. Roasted corn, creamy Greek yogurt, and fresh cilantro deliver vibrant, zesty bites that are balanced with a bit of heat from jalapeño. Cotija cheese adds a salty richness, elevating this dish into a crowd-pleasing favorite. Perfect for potlucks, BBQs, or as a side dish for taco night, this Elote Pasta Salad is versatile and customizable. You can easily swap ingredients to suit dietary preferences, making it vegan, gluten-free, or adding your favorite protein to transform it into a hearty main course.
Ingredients
Units
Scale
- 8 oz chickpea pasta (or your preferred pasta)
- 4 cups roasted corn kernels
- 1/2 cup Cotija cheese, crumbled
- 1/2 red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and diced
- 1 cup plain Greek yogurt
- 2 tbsp olive oil mayonnaise
- Zest of 1 lime and juice of 2 limes
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and toss with olive oil to prevent sticking. Let it cool.
- If using fresh corn, roast or grill until slightly charred, then remove kernels. If using frozen corn, heat in a skillet until warmed through.
- In a small bowl, whisk together Greek yogurt, olive oil mayo, lime zest, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper to make the dressing.
- In a large bowl, combine the cooked pasta, corn, cilantro, red onion, Cotija cheese, and jalapeño. Pour the dressing over and toss to coat.
- Serve immediately, or chill for later. Add cheese and cilantro right before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes