Description
This Elote Pasta Salad is a vibrant and flavorful twist on the classic Mexican street corn, combining tender pasta with smoky grilled corn, creamy cotija cheese, and a zesty, tangy dressing made from Greek yogurt and spices. Perfect as a side dish for barbecues, picnics, or a refreshing summer salad.
Ingredients
Scale
Pasta
- 8 oz dry pasta
Corn
- 4 cups whole corn kernels (fresh or frozen)
Cheese and Vegetables
- ½ cup crumbled cotija cheese (or feta/parmesan)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
Dressing
- Olive oil mayonnaise (amount not specified, use about ¼ cup)
- 1 cup plain Greek yogurt
- Zest and juice of 1 lime
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Drain well and toss immediately with a drizzle of olive oil to prevent sticking. Set aside and allow to cool completely.
- Prepare Corn: For fresh corn, grill or roast the kernels until they develop a tender texture and slightly charred flavor. For frozen corn, heat thoroughly by either sautéing or microwaving until warm.
- Make Dressing: In a bowl, combine plain Greek yogurt with olive oil mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Mix well until smooth and flavorful.
- Combine Salad: In a large mixing bowl, combine the cooled pasta, prepared corn, chopped cilantro, diced red onion, crumbled cotija cheese, and chopped jalapeno pepper. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature for best taste.
Notes
- Grilling fresh corn enhances the smoky flavor, but roasting or pan sautéing can be good alternatives.
- Adjust the heat by varying the amount of jalapeno or substituting with a milder pepper.
- If cotija cheese is unavailable, feta or parmesan can be used as a substitute.
- The salad can be made a few hours ahead and refrigerated to deepen the flavor.
- This salad is best served chilled or at room temperature but should be consumed within 2 days for optimal freshness.
