Elote Pasta Salad

Elote Pasta Salad

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Elote or Mexican Street Corn is so popular now and definitely a favorite of mine! Its a fun twist on regular corn. The sweet corn is balanced out by the salty cheese and the smoky spices! It’s great. I thought, why not try making it into a pasta salad? With Memorial Day right around the corner and summer BBQs coming up, this is the perfect dish to take along! Plus, summer corn is soooo good!

I used frozen corn here and just added it in at the last minute or two of cooking my pasta. These fun shapes are just regular pasta, but if you want to increase the protein, feel free to use a chickpea or red lentil pasta. Both Banza and Barilla make them, but I have even found them in store brands. I also was able to find Queso Fresco that was made with skim milk, but use whatever you can find. You can even substitute feta if you can’t find it. Queso Fresco is a crumbly cheese, just like feta.

I lightened up a traditional pasta salad recipe by using Greek yogurt, which gives this some tangy flavor. I also added a bit of light mayo. You could use light sour cream too.

A crucial tip for this one is to not toss the pasta with the dressing until you are ready to serve it. The pasta will soak up the dressing and your dish will be dry. Keep them separate until you are ready to serve. I actually made that mistake the first time and made an extra batch of dressing for the leftovers, haha.

This recipe is vegetarian, but if you wanted to get crazy you could add some crumbled bacon when you are ready to serve it! The smokiness would go great here! I topped it with some avocado, which was perfect!

Ingredients
Elote Pasta Salad

Elote Pasta Salad

Course: Sides, SaladsCuisine: MexicanDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

195

kcal
Protein

8.3

g
Fat

4.3

g
Carbohydrates

31.5

g

Ingredients

  • 1 lb uncooked pasta, prepared and cool

  • 2 cups corn kernels (fresh or frozen, thawed)

  • 3 scallions, whites and greens sliced

  • 1 large jalapeno, seeded and diced

  • 1/4 cup cilantro, minced

  • 1/3 cup reduced fat queso fresco (or feta)

  • Avocado, if desired

  • Dressing
  • 1 cup nonfat Greek yogurt

  • 1/4 cup light mayo

  • 1.5 tsp ancho chili powder

  • 3 tsp lime juice

  • 3 tbsp water (or more to thin)

  • 1/4 tsp cumin

  • 1/2 tsp paprika

  • 1 tsp salt

  • Freshly cracked pepper

Directions

  • Combine dressing ingredients and chill until ready to serve.
  • Combine cooked pasta, corn, cilantro, scallions, jalapeno, and queso fresco.
  • Once ready to serve, toss pasta mixture with dressing.
  • Top with avocado if desired.

Notes

  • Do not add dressing until ready to serve. Pasta will be too dry.

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