Elote Pasta Salad Recipe (Mexican Street Corn)
Introduction
Elote Pasta Salad brings you the flavors of Mexican street corn in a delightful and satisfying pasta dish. It’s lively, colorful, and perfect for any gathering. This dish combines fresh ingredients and a creamy dressing to create a delicious salad that you can enjoy at barbecues, picnics, or even as a light meal on its own.
Why Make This Recipe
You should make this Elote Pasta Salad because it is a fun twist on traditional pasta salad. It’s filled with fresh corn, tangy cotija cheese, and zesty lime, making it bursting with flavor. Plus, it’s quick to prepare and can be a fantastic side dish or a main course for warm summer days.
How to Make Elote Pasta Salad
Ingredients:
- 8 oz pasta, dry
- 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
- 1 cup plain Greek yogurt (226g)
- 2 Tbsp mayonnaise (30g)
- 1 lime, zest and juice (about 2 Tbsp lime juice)
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Directions:
Cook pasta according to the package directions. If you prefer al dente pasta, cook it 1-2 minutes less than the package suggests. When done, drain the pasta and toss it with a drizzle of olive oil. Let it cool.
If using fresh corn, cook it using your favorite method and remove the kernels from the cob. A great option is to coat them with olive oil, salt, and pepper, wrap in foil, and roast in the oven at 425°F (220°C) for 25-30 minutes. Grilling the corn adds even more flavor! If using frozen corn, heat it in a skillet over medium-high until thawed, about 4-5 minutes.
In a small bowl, make the Elote dressing by combining Greek yogurt, olive oil mayonnaise, lime zest, lime juice, and spices. Mix well using 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 everything together.
Hint: If making this salad in advance, add the cotija cheese and cilantro right before serving to keep everything fresh.
How to Serve Elote Pasta Salad
You can serve Elote Pasta Salad in a large bowl or individual portions. It makes a lovely side dish alongside grilled meats or can be enjoyed as a light main dish. For added flair, sprinkle extra cotija cheese and cilantro on top before serving.
How to Store Elote Pasta Salad
Store any leftover Elote Pasta Salad in an airtight container in the fridge. It will stay fresh for about 3-4 days. If making it in advance, consider adding the cheese and cilantro right before serving to maintain the dish’s best texture and flavor.
Tips to Make Elote Pasta Salad
- For a bit more crunch, add diced bell peppers or crumbled tortilla chips.
- Adjust the spice level by including more or less jalapeno based on your preference.
- If you want a creamier dressing, use more olive oil mayonnaise or Greek yogurt.
Variation
You can swap the pasta for quinoa or couscous for a gluten-free option. Additionally, try adding black beans or avocado for extra texture and flavor in the salad.
FAQs
1. Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn! Just rinse and drain it before adding it to the salad.
2. How long can I keep Elote Pasta Salad in the fridge?
It’s best to consume it within 3-4 days. Make sure to keep it in an airtight container.
3. What other cheeses can I use if I can’t find cotija?
Queso fresco, feta, or parmesan cheese can work well as substitutes for cotija cheese in this recipe.
Enjoy making this creamy and flavorful Elote Pasta Salad! It’s perfect for any occasion and sure to impress your guests.
