Description
This Elote Pasta Salad has all the flavors of traditional Mexican street corn with roasted corn, tender pasta, cotija cheese, fresh herbs, and a creamy dressing. It might just be your new favorite pasta salad recipe!
Ingredients
- 8 oz pasta, dry (227g), such as Banza Rotini Chickpea Pasta
- 4 cups whole corn kernels (454g), or one 16 oz bag of frozen corn
- 1/2 cup cotija cheese, crumbled (75g), or queso fresco, feta, or parmesan cheese
- 1/2 red onion, diced (215g)
- 1/2 cup fresh cilantro, chopped (8g), or fresh parsley
- 1 jalapeno pepper, pulp and seeds removed, chopped
- Olive oil mayonnaise
- For Elote Dressing:
- 1 cup plain Greek yogurt (226g)
- 2 tablespoons mayonnaise (30g)
- 1 lime, zest and juice (about 2 tablespoons lime juice)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
1. Cook pasta according to the package directions. If you prefer al dente pasta, cook it 1–2 minutes less than the box calls for. Drain, toss with olive oil, and let it cool.
2. If using fresh corn, coat ears with olive oil, salt, and pepper, wrap in foil, and roast at 425°F (220°C) for 25–30 minutes. Remove kernels from cob.
3. If using frozen corn, heat in a skillet over medium-high heat until thawed and warmed, about 4–5 minutes.
4. In a small bowl, combine Greek yogurt, olive oil mayonnaise, lime zest and juice, and spices to make the Elote dressing. Mix well.
5. Add cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeno to a large bowl.
6. Pour dressing over the pasta salad and toss to combine.
7. If making in advance, wait to add cotija cheese and cilantro until just before serving.
Notes
Don’t forget to salt your pasta water.
Add a bit of olive oil to freshly cooked pasta to prevent sticking.
Cotija cheese can be found in the Hispanic section of most grocery stores.
Use pasta with grooves to hold more dressing in every bite.
If you dislike cilantro, swap it for parsley.
You can use 2 teaspoons of Elote seasoning or Tajin instead of the individual spices.
Store in an airtight container in the fridge for up to 4–5 days.
Tastes even better the next day!