Introduction
Imagine the vibrant, creamy, and tangy flavors of Mexican street corn, but transformed into a satisfying and protein-packed pasta salad. This Elote Pasta Salad recipe delivers that iconic combination in an easy-to-make dish perfect for potlucks, BBQs, or a hearty lunch. You’ll love how the charred corn, creamy dressing, and fresh toppings come together.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 5
Ingredients
- 340 g short protein pasta (such as Catelli Protein+ elbows, chickpea pasta would also be great)
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 tbsp avocado oil
- 2 roma tomatoes, diced
- 1/2 red onion, diced
- 1 jalapeño, diced
- 1/4 cup chopped cilantro
- 1 cup feta or cotija cheese (100g)
- 1/2 cup greek yogurt
- 2 tbsp light mayo
- Zest and juice of 2 limes
- 1 clove minced garlic
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt and pepper
Instructions
- Cook the pasta according to package directions in salted water. Drain, rinse with cold water to stop cooking, and set aside to cool completely.
- While the pasta cooks, char the corn. Heat the avocado oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are browned and slightly charred in spots, about 8-10 minutes. Remove from heat and let cool.
- In a large serving bowl, whisk together the greek yogurt, light mayo, lime zest, lime juice, minced garlic, chili powder, cumin, paprika, salt, and pepper until smooth.
- Add the completely cooled pasta and charred corn to the bowl with the dressing. Add the diced roma tomatoes, red onion, jalapeño, and chopped cilantro. Stir gently to combine.
- Gently fold in the feta or cotija cheese until everything is evenly coated in the dressing. Taste and adjust seasoning with additional salt or lime juice if needed.
- For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Variations
- Make it a Dip: Turn this into a cold elote dip by chopping the cooked pasta more finely after cooling, or pulse it a few times in a food processor. Serve with tortilla chips.
- Grill It: For deeper smoky flavor, grill whole ears of corn until charred, then slice off the kernels instead of pan-frying.
- Warm Salad: Serve immediately after mixing while the pasta and corn are still slightly warm for a comforting side dish.
- Pasta Swap: Try other short, sturdy pasta shapes like fusilli, shells, or cavatappi to hold the flavorful dressing.
Tips for Success
- Cool Pasta is Key: Ensure your pasta is rinsed and thoroughly cooled before mixing with the dressing and fresh ingredients to prevent a gummy texture and wilting the vegetables.
- Control the Heat: For a milder salad, remove the seeds and white membranes from the jalapeño before dicing. For more heat, leave them in or add a dash of hot sauce to the dressing.
- Boost the Char: Avoid stirring the corn too often in the pan; letting it sit undisturbed for a minute or two encourages better browning and charring.
- Cheese Choice: Cotija cheese is the traditional elote cheese for its salty, crumbly texture, but feta is a delicious and more widely available substitute.
Storage & Reheating
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold; reheating is not recommended as it can cause the yogurt-based dressing to separate and the fresh ingredients to soften.
FAQ
Can I make this ahead of time?
Yes, this salad is an excellent make-ahead dish. Prepare it up to one day in advance and store it in the refrigerator; the flavors will actually improve as they meld together.
What kind of pasta can I use besides “protein” pasta?
Any short pasta shape will work, like regular elbow macaroni, rotini, or penne. The protein pasta or chickpea pasta simply adds a nutritional boost.
Is there a substitute for Greek yogurt?
Full-fat sour cream can be used as a 1:1 substitute for the Greek yogurt for a richer, more traditional elote flavor.
My pasta salad seems dry after chilling. What should I do?
The pasta can absorb some of the dressing. Simply stir in an extra tablespoon or two of Greek yogurt or a squeeze of fresh lime juice to refresh it before serving.
Can I use canned corn without charring it?
You can, but charring the corn (even if from a can) is highly recommended as it adds a crucial smoky, sweet flavor that defines this salad. Drain canned corn well before pan-frying.
Is this salad spicy?
It has a mild kick from the chili powder and jalapeño. The level of spice is easily adjustable by how much of the jalapeño seeds you include, as noted in the tips.
