Easy Elote Pasta Salad Recipe (Mexican Street Corn)
This Elote Pasta Salad puts a bold spin on classic street corn, with charred sweet corn, crisp red peppers and tender pasta all tossed in a creamy and zesty dressing. A sprinkle of cotija cheese adds the perfect salty finish.
Ingredients
- 1 tablespoon olive oil
- 4 cups corn fresh or frozen
- 2 cloves garlic
- 1 red pepper diced
- ½ red onion diced
- 1 cup cilantro chopped
- 4 cups cooked pasta
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 3 tablespoons fresh lime juice
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cotija cheese plus more for serving
Instructions
- Heat olive oil in a large pan. Add corn and garlic and sauté for 10 minutes, until fully cooked and slightly charred.
- Add corn, red pepper, red onion, cilantro, and pasta to a large mixing bowl.
- In a small bowl, combine Greek yogurt, mayonnaise, lime juice, paprika, cumin, chili powder, salt, and black pepper. Mix well, then add to the corn. Mix well.
- Top with Cotija cheese and serve.
Notes
Storage:
- Refrigerator Storage: Store the salad in an airtight container in the fridge for up to 2-3 days for the best freshness.
- Freezer Storage: Freezing is not recommended for this salad, as the texture of the pasta and vegetables may change once thawed.
Tips and Tricks:
- Char the corn: For that authentic "elote" taste, be sure to cook the corn until it’s slightly charred. This brings out a smoky sweetness that makes the salad stand out.
- Make ahead of time: If you want to save time, you can make this salad a few hours ahead or even the night before. The flavors will meld together, making it even more delicious.
- Adjust the heat level: Adjust the amount of chili powder or add in some chopped jalapeños if you prefer more heat. It’s easy to customize this recipe to your taste!
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
