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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 is inspired by the flavors of traditional Mexican street corn with roasted corn, tender pasta, Cotija cheese, fresh herbs, and a creamy dressing. It's one of my favorite appetizers to bring to parties in the summer because it's easy to make and impossible to stop eating! It's always one of the first dishes devoured and the recipe people ask me for.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Course appetizers and side dishes
Cuisine Mexican
Servings 10 cups
Calories 175 kcal

Equipment

Ingredients
  

For the Salad

  • 8 oz pasta, dry (227g), I use an 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 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

For Elote Dressing

Instructions
 

  • Start by cooking your pasta in a large pot according to the package directions. Be sure to salt your pasta water! 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 to prevent it from sticking together 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, 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.
  •  
  • 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 in and airtight container in the fridge for up to 4-5 days. 
Dietitian Tip
I'm all about traditional Street Corn when the occasion calls! But If you want to lighten things up, make the simple recipe swap of replacing sour cream and mayo traditionally added to Mexican Street Corn dishes with a Greek yogurt based dressing. It adds nutrients like protein and calcium and you still get the creamy consistency. 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, pasta salad, plant-based
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