Elote Pasta Salad (Print Version)
# Ingredients:
→ Salad
01 -
8 oz (227 g) dry pasta (e.g., Banza Rotini Chickpea Pasta)
02 -
4 cups (454 g) whole corn kernels (fresh or frozen)
03 -
½ cup (75 g) cotija cheese, crumbled (or queso fresco, feta, or Parmesan)
04 -
½ red onion, diced (215 g)
05 -
½ cup (8 g) fresh cilantro, chopped (or parsley)
06 -
1 jalapeño pepper, seeds removed, chopped
→ Elote Dressing
07 -
1 cup (226 g) nonfat plain Greek yogurt
08 -
2 tablespoons (30 g) olive oil mayonnaise (or avocado oil mayo)
09 -
2 limes (zest of 1, juice of both)
10 -
1½ teaspoons chili powder
11 -
1 teaspoon smoked paprika
12 -
1 teaspoon garlic powder
# Instructions:
01 -
Cook the pasta according to package directions. For al dente pasta, cook 1–2 minutes less than recommended. Drain, toss with olive oil, and let cool.
02 -
If using fresh corn, roast it in the oven at 425°F (220°C) for 25–30 minutes (coat with olive oil, salt, and pepper, wrap in foil). Remove kernels from the cob. If using frozen corn, heat in a skillet over medium-high heat until thawed and warmed, about 4–5 minutes.
03 -
In a small bowl, combine Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, and garlic powder. Mix well.
04 -
In a large bowl, combine cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeño. Pour the dressing over the salad and toss to combine.
05 -
If making ahead, add cotija cheese and cilantro just before serving. Enjoy!
# Notes:
01 -
Salt the pasta water for extra flavor.
02 -
Use grooved pasta shapes to hold more dressing.
03 -
Store in an airtight container in the fridge for up to 4–5 days.