ELOTE PASTA SALAD (MEXICAN STREET CORN PASTA SALAD)

bowl of elote pasta salad with cotija cheese, corn, cilantro, green onions

ELOTE PASTA SALAD (MEXICAN STREET CORN PASTA SALAD)

Elote Pasta Salad is the mashup you didn’t know you needed—creamy, smoky, and loaded with all the best Mexican street corn flavours. It’s the perfect side for BBQs, potlucks, or anytime you want a little fiesta on your plate!

Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

Servings Servings

Ingredients

8 oz. (~2 cups dry) Short Pasta (such as rotini or elbow macaroni)
2 cups Corn grilled, roasted, or charred in a pan
½ cup Plain Greek Yogurt or Sour Cream
¼ cup Mayonnaise
2 tbsp Fresh Lime Juice
1 tsp Lime Zest
½ tsp Smoked Paprika
½ tsp Chili Powder
½ tsp Garlic Powder
¼ tsp Salt
¼ tsp Cayenne optional (adjust to spice preference)
¼ cup Cotija Cheese (or feta)
¼ cup Fresh Cilantro chopped
1 Jalapeño finely diced
½ small Red Onion finely diced
½ cup Green Onion thinly sliced

Instructions

Cook the pasta according to package instructions. Drain and rinse under cold water.
Char the corn by grilling or cooking it in a dry pan until lightly blackened in spots. If using frozen corn, thaw first, then pan-roast it.
Make the dressing by whisking together Greek yogurt, mayo, lime juice, lime zest, smoked paprika, chili powder, garlic powder, salt, and cayenne (if using).
Assemble the salad in a large bowl by adding the pasta, charred corn, cotija cheese, cilantro, jalapeño, red onion, and green onion. Top with the creamy dressing.
Toss everything until well coated. Chill for at least 30 minutes before serving.
Garnish with extra cotija, green onion, cilantro, and a final squeeze of lime.

Nutrition