Elote Pasta Salad: A Fresh and Flavorful Twist on Mexican Street Corn

This Elote Pasta Salad brings the delicious flavors of Mexican street corn into a fun and easy-to-make pasta dish. Roasted sweet corn is paired with al dente pasta, fresh cilantro, red onion, spicy jalapeño, and crumbled cotija cheese for a dish that’s both creamy and crunchy. The tangy, creamy dressing with Greek yogurt and lime zest ties everything together, making it the perfect side dish for summer cookouts or a great addition to any Mexican-inspired meal. You can even turn this into a main dish by adding protein like rotisserie chicken or shrimp.

Ingredients

For the Salad:

• 8 oz pasta (227g), Banza Rotini Chickpea Pasta or your favorite pasta
  
  

• 4 cups whole corn kernels (454g), or 16 oz bag of frozen corn
  
  

• ½ cup cotija cheese, crumbled (75g), or queso fresco, feta, or parmesan
  
  

• ½ red onion, diced (215g)
  
  

• ½ cup fresh cilantro, chopped (8g), or fresh parsley
  
  

• 1 jalapeño pepper, pulp and seeds removed, chopped
  
  

• Olive oil mayonnaise
  
  

For the Elote Dressing:

• 1 cup nonfat plain Greek yogurt (226g)
  
  

• 2 tablespoons olive oil mayonnaise (30g) or avocado oil mayo or plant-based mayo
  
  

• 2 limes, zest of 1 and juice of both
  
  

• 1½ teaspoons chili powder
  
  

• 1 teaspoon smoked paprika
  
  

• 1 teaspoon garlic powder
  
  

Directions

1. Cook pasta according to package directions. For al dente pasta, cook it 1-2 minutes less than the package suggests. Drain and toss it in a drizzle of olive oil to prevent sticking. Let it cool.
   
   

2. If using fresh corn, cook it using your preferred method (roast, grill, or boil) and remove the kernels from the cob. If using frozen corn, heat it in a skillet on medium-high for 4-5 minutes until thawed and warm.
   
   

3. In a small bowl, prepare the Elote dressing by combining Greek yogurt, olive oil mayonnaise, lime zest, lime juice, chili powder, smoked paprika, and garlic powder. Mix well.
   
   

4. In a large bowl, combine the cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeño. Pour the dressing over the top and toss to combine.
   
   

5. If making in advance, wait to add the cotija cheese and cilantro until just before serving.
   
   

Nutritional Value (per serving)

• Calories: 175 kcal
  
  

• Carbohydrates: 29g
  
  

• Protein: 10g
  
  

• Fat: 4g
  
  

• Polyunsaturated Fat: 1g
  
  

• Monounsaturated Fat: 1g
  
  

• Cholesterol: 3mg
  
  

• Sodium: 180mg
  
  

• Potassium: 450mg
  
  

• Fiber: 4g
  
  

• Sugar: 6g