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–+ servings
Elote pasta salad at a 45 degree angle.

Elote Pasta Salad Recipe (Mexican Street Corn)

Mallory
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!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner
Cuisine American, Mexican
Servings 10
Calories 175 kcal

Equipment

Ingredients
  

For the Salad

  • 8 oz pasta, dry (227g), I use one 8 oz box of Banza Rotini Chickpea 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 cheese
  • ½ a red onion, diced (215g)
  • ½ cup fresh cilantro, chopped (8g), or fresh parsley
  • 1 jalapeno pepper, pulp and seeds removed, chopped
  • olive oil mayonnaise

For Elote Dressing

Instructions
 

  • Cook pasta according to the package directions. If you prefer al dente pasta, cook it 1-2 minutes less than the box calls for. When the pasta is done cooking, drain and toss it in a drizzle of olive oil and let it cool. 
  • If using fresh ears of corn, cook using your preferred cooking method and remove corn kernels from the cob. I coat mine with olive oil, salt, and pepper, wrap in foil, and roast it in the oven at 425°F (220°C) for 25-30 minutes. If you have a grill, that's even better for the flavor of this dish.
    If using frozen corn, heat it in a skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes.
  • In a small bowl, make the Elote dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and spices. Mix well to combine with a whisk or spoon.
  • To assemble the salad, add the cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Pour the dressing on top and toss to combine.
  • Hint: If you are making this salad in advance wait and add the cotija cheese and cilantro right before serving.

Video

Notes

*Nutrition calculated using Banza Chickpea Rotini and will vary depending on type of pasta used.
Expert Tips
  • Don't forget to salt your pasta water!
  • Add a bit of olive oil to your pasta right when it finishes cooking in order prevent it from sticking together.
  • Find cotija cheese in the Hispanic food section of your grocery store.
  • Use a pasta cut that has a lot of grooves so you get some of the Elote dressing in every bite.
  • If you are one of those people who hates cilantro, replace it with parsley! 
  • You can substitute the spice blend with 2 teaspoon of Elote Seasoning or Tajin seasoning.
Storage
  • Refrigerator - store this easy Mexican street corn pasta salad in and airtight container in the fridge for up to 4-5 days. It's even better the next day!
Additional Nutrition Information
While healthy means something different to everyone, this is a nutrient-rich option. It contains dietary fiber from the corn and chickpea pasta, and probiotics from the Greek yogurt to support gut health. The chickpea pasta provides plant protein, and the Greek yogurt and cheese provide some calcium. This recipe also contains antioxidants from the corn and fresh cilantro. It is a vegetarian recipe and can easily be made vegan. 
Registered Dietitian Tip
Simple recipe swaps like replacing sour cream and mayo traditionally added to Mexican Street Corn dishes with a mixture of olive oil mayo and Greek yogurt cuts down the amount of calories and saturated fats. It also adds nutrients like probiotics for gut health, protein and calcium. You still get the Mexican Street Corn flavors. And the star of the show - the whole kernel corn - really shines through! 
For more recipes and nutrition tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1cupCalories: 175kcalCarbohydrates: 29gProtein: 10gFat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 180mgPotassium: 450mgFiber: 4gSugar: 6g
Keyword 30 minutes or less, gluten free, pasta, plant-based
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