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.
Ingredients
- 8 oz pasta, dry (Banza Rotini Chickpea Pasta recommended)
- 4 cups whole corn kernels, fresh or frozen
- ½ cup cotija cheese, crumbled (or queso fresco, feta, or parmesan)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped (or parsley)
- 1 jalapeno pepper, seeds and pulp removed, chopped
- 1 cup plain Greek yogurt
- 2 tablespoon mayonnaise (olive oil mayonnaise recommended)
- 1 lime, zest and juice (about 2 tablespoon lime juice)
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Olive oil (for roasting corn and tossing pasta)
Instructions
1. Cook pasta according to package directions. For al dente, cook 1–2 minutes less. Drain, toss with a drizzle of olive oil, and let cool.
2. If using fresh corn, roast it at 425°F (220°C) for 25–30 minutes after coating with olive oil, salt, and pepper. Alternatively, grill it.
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, whisk together Greek yogurt, mayonnaise, lime zest and juice, and all spices to make the dressing.
5. In a large bowl, combine cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeno.
6. Pour the dressing over the salad and toss well to combine.
7. If making ahead, add the cotija cheese and cilantro just before serving.
Notes
* Don’t forget to salt your pasta water!
* Add olive oil to pasta after cooking to prevent sticking.
* Cotija cheese can be found in the Hispanic foods section of most grocery stores.
* Use a pasta shape with grooves to hold the dressing well.
* Parsley can replace cilantro for those who dislike it.
* Substitute spices with 2 tsp Elote Seasoning or Tajin if desired.
* Store in an airtight container in the refrigerator for 4–5 days. Flavors develop even more by the next day.
* This vegetarian recipe is high in fiber, plant-based protein, and contains probiotics. It can be made vegan by using plant-based yogurt and cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 3mg