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This hearty Elote Pasta Salad transforms the beloved Mexican street corn into a satisfying meal that balances fresh, smoky, creamy, and tangy flavors in every forkful. The combination of sweet roasted corn, al dente pasta, salty cotija cheese, and zesty lime dressing creates a colorful dish perfect for gatherings or meal prep.
I first created this recipe for a neighborhood potluck where I wanted something more interesting than traditional pasta salad. It was such a hit that three neighbors asked for the recipe before the evening ended.
Ingredients
- 8 oz pasta: I use Banza Chickpea Rotini for extra protein and fiber
- 4 cups corn kernels: roasting brings out natural sweetness
- ½ cup cotija cheese: adds authentic Mexican flavor and salty balance
- ½ red onion: brings necessary sharp bite to cut through creamy elements
- ½ cup fresh cilantro: brightens the entire dish with herbal notes
- 1 jalapeño pepper: provides gentle heat without overwhelming
- Greek yogurt: creates a protein-rich creamy base with less fat
- Olive oil mayonnaise: just enough for richness without heaviness
- Lime juice and zest: essential for authentic elote tang
- Chili powder, smoked paprika, and garlic powder: recreate street corn seasoning
Step-by-Step Instructions
- Cook the Pasta:
- Boil pasta according to package directions but subtract 1-2 minutes for perfect al dente texture. After draining, toss with a light coating of olive oil to prevent sticking and set aside to cool completely. This prevents the pasta from absorbing too much dressing later.
- Prepare the Corn:
- For frozen corn, heat in a skillet over medium-high heat until thawed and slightly charred around the edges, about 4-5 minutes. For fresh corn, brush with olive oil, season with salt and pepper, then either grill or roast at 425°F for 25-30 minutes until kernels develop golden brown edges. The caramelization creates that authentic street corn flavor profile.
- Make the Elote Dressing:
- Combine Greek yogurt, olive oil mayonnaise, lime zest and juice, chili powder, smoked paprika, and garlic powder in a bowl. Whisk thoroughly until smooth and well incorporated. Taste and adjust seasonings if needed. The dressing should be tangy, slightly smoky, and have a subtle kick.
- Assemble the Salad:
- In a large mixing bowl, combine cooled pasta, corn, diced red onion, chopped jalapeño, fresh cilantro, and crumbled cotija cheese. Pour the prepared dressing over everything and gently fold until all ingredients are evenly coated. For best flavor, let the salad chill for at least 30 minutes before serving.
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The smoked paprika is truly the secret ingredient here. I discovered its importance when I ran out once and made the recipe without it. The difference was remarkable—that subtle smokiness really mimics the traditional charred flavor of authentic street corn that's been roasted over an open flame.
Make It Your Own
This recipe welcomes creative adjustments based on your preferences or dietary needs. For a vegan version, substitute plant-based Greek yogurt and vegan cheese. The result maintains the creamy texture and tangy flavor profile while accommodating dairy-free diets. You could also add black beans for extra protein and texture.
Storage Tips
This Elote Pasta Salad actually improves with time as the flavors meld together. Store in an airtight container in the refrigerator for up to 5 days. If making more than a day ahead, consider reserving some of the cotija cheese and cilantro to add fresh just before serving for the best presentation. The salad might absorb some of the dressing overnight, so have extra lime juice on hand to brighten it up when serving leftovers.
Serving Suggestions
Serve this vibrant salad alongside grilled proteins like chicken or shrimp for a complete meal. It also makes an excellent standalone lunch or potluck contribution. For a beautiful presentation, serve in a wide, shallow bowl and garnish with additional cotija cheese, cilantro, a sprinkle of chili powder, and lime wedges. During summer months, I love serving this with sliced watermelon dusted with Tajin seasoning for a complementary side.
Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, you can substitute cotija cheese with queso fresco, feta, or parmesan for similar flavors.
- → Can I make this salad in advance?
Yes, you can prepare the salad ahead of time, but add the cotija cheese and cilantro just before serving for the best taste and texture.
- → What type of pasta works best?
Use pasta with grooves, like rotini, to help hold more of the creamy Elote dressing in every bite.
- → How do I make this vegan?
Replace Greek yogurt and cotija cheese with plant-based yogurt and vegan cheese alternatives. Use vegan mayonnaise for the dressing.
- → Can I use fresh corn instead of frozen?
Absolutely! Fresh corn can be grilled, roasted, or boiled before removing kernels for added flavor and texture.