Elote Pasta Salad Recipe (Easy Mexican Street Corn)
Elote Pasta Salad is a creamy, flavor-packed side dish made with fire-roasted corn, gluten-free pasta, a zesty chili-lime dressing, and crumbled feta cheese, inspired by the bold flavors of Mexican street corn. It's a make-ahead friendly recipe that works perfectly for summer BBQs, potlucks, and easy weeknight dinners. Unlike most versions, this recipe uses a combination of avocado oil mayo and full-fat Greek yogurt for a lighter but still incredibly creamy dressing, made entirely from real, minimally processed ingredients.
Servings: 6
Calories: 377kcal
Ingredients
- 12 oz Pasta short to medium cut
- ½ cup Mayonnaise
- ½ cup Greek Yogurt
- 1 clove Garlic grated
- ¼ cup Lime Juice fresh
- ½ teaspoon Smoked Paprika
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
- ½ teaspoon Sea Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Cayenne Pepper
- 16 oz Frozen Fire Roasted Corn thawed
- ¼ cup Cilantro chopped
- ¼ cup Red Onion minced
- ⅓ cup Feta Cheese crumbled
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, add a large pinch of salt to the water along with the pasta, and cook according to package directions.12 oz Pasta
- While the pasta is cooking, prepare the dressing by adding the mayonnaise, Greek yogurt, garlic, lime juice, smoked paprika, chili powder, cumin, sea salt, pepper, and cayenne to a small bowl and whisk to combine. Taste and adjust seasonings as needed.½ cup Mayonnaise, ½ cup Greek Yogurt, 1 clove Garlic, ¼ cup Lime Juice, ½ teaspoon Smoked Paprika, ½ teaspoon Chili Powder, ½ teaspoon Cumin, ½ teaspoon Sea Salt, ¼ teaspoon Pepper, ¼ teaspoon Cayenne Pepper
- Once the pasta is cooked to al dente, drain it well and add the cooked pasta to a large bowl along with the corn, cilantro, red onion, and feta cheese. Drizzle ¾ of the creamy sauce over the top and toss everything together to combine.16 oz Frozen Fire Roasted Corn, ¼ cup Cilantro, ¼ cup Red Onion, ⅓ cup Feta Cheese
- Top with additional cilantro, and crumbled cheese if desired. Allow the salad to chill in the fridge for 1 hour to overnight. Before serving drizzle the rest of the dressing on top and toss to combine.
Notes
Expert Tips And Notes
- Don’t Overcook The Pasta: Make sure the pasta is al dente, so it holds up well in the salad. If you overcook your pasta, it can break down and not hold its shape.
- Make Ahead For Best Flavor: Allow the salad to chill for at least one hour as it lets all the flavors meld together, making it even tastier.
- Reserve Some Dressing: Save about a quarter of the dressing, as the salad will dry out a little once it cools. Add the remaining dressing right before serving.
- Char Your Corn for More Flavor: If you want to take the flavor up a notch, toss your thawed fire-roasted corn in a hot cast-iron skillet for 3-4 minutes without stirring. That little bit of char adds a smoky depth that makes this salad taste as if it came off the grill.
- Make It High Protein: The Greek yogurt in this dressing already adds a protein boost over a traditional mayo-only dressing. To make this a full high-protein meal, stir in shredded rotisserie chicken or serve it alongside Traeger Grilled Salmon.
Nutrition
Calories: 377kcal | Carbohydrates: 45g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 518mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg
