Elote Pasta Salad with Corn (Print Version)
# Ingredients:
→ Salad
01 -
8 oz dry pasta (227g), such as Banza Rotini Chickpea Pasta
02 -
4 cups whole corn kernels (454g), or 16 oz frozen corn
03 -
½ cup cotija cheese, crumbled (75g), or queso fresco, feta, or parmesan cheese
04 -
½ red onion, diced (215g)
05 -
½ cup fresh cilantro, chopped (8g), or fresh parsley
06 -
1 jalapeno pepper, seeds and pulp removed, chopped
07 -
olive oil mayonnaise, as needed
→ Elote Dressing
08 -
1 cup nonfat plain Greek yogurt (226g)
09 -
2 tablespoons olive oil mayonnaise (30g), or avocado oil mayo or plant-based mayo
10 -
Zest of 1 lime and juice of 2 limes
11 -
1½ teaspoons chili powder
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon garlic powder
# Instructions:
01 -
Cook pasta according to the package directions. For al dente pasta, reduce the cooking time by 1-2 minutes. Drain the pasta, toss it with a drizzle of olive oil, and let it cool.
02 -
If using fresh ears of corn, coat them in olive oil, salt, and pepper, wrap in foil, and roast in the oven at 425°F (220°C) for 25-30 minutes. Alternatively, grill the corn for enhanced flavor. Remove kernels from the cob. If using frozen corn, heat in a skillet on medium-high heat until warmed through, about 4-5 minutes.
03 -
In a small bowl, whisk together Greek yogurt, olive oil mayonnaise, lime zest, lime juice, chili powder, smoked paprika, and garlic powder until well combined.
04 -
In a large bowl, combine cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeno. Pour the dressing over the mixture and toss to combine.
05 -
For best results, add cotija cheese and cilantro just before serving if preparing in advance.
# Notes:
01 -
Salt the pasta water for enhanced flavor.
02 -
Add olive oil to the pasta immediately after cooking to prevent sticking.
03 -
Use a pasta cut with grooves to hold the dressing better.
04 -
Substitute cilantro with parsley if desired.
05 -
Elote or Tajin seasoning can replace the spice blend.