Name: Elote Pasta Salad Recipe (Mexican Street Corn)
Ingredients: 8 oz pasta, dry ((227g), I use an 8 oz box of Banza rotini chickpea pasta); 4 cups whole corn kernels ((454g), or 16 oz bag of frozen corn); ½ cup Cotija cheese, crumbled ((75g), or feta or parmesan cheese); ½ a red onion, diced ((215g)); ½ cup fresh cilantro, chopped ((8g), or fresh parsley); 1 jalapeno pepper, pulp and seeds removed, chopped; 1 cup plain Greek yogurt ((226g)); 2 Tbsp mayonnaise ((30g)); 1 lime, zest and juice ((about 2 Tbsp lime juice)); ½ tsp chili powder; ½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp kosher salt ((more to taste)); ¼ tsp black pepper

Elote Pasta Salad Recipe (Mexican Street Corn)

Print Recipe

Author: Dorothy Miler

Ingredients

Scale

8 oz pasta, dry ((227g), I use an 8 oz box of Banza rotini chickpea pasta)
4 cups whole corn kernels ((454g), or 16 oz bag of frozen corn)
½ cup Cotija cheese, crumbled ((75g), or feta or parmesan cheese)
½ a red onion, diced ((215g))
½ cup fresh cilantro, chopped ((8g), or fresh parsley)
1 jalapeno pepper, pulp and seeds removed, chopped
1 cup plain Greek yogurt ((226g))
2 Tbsp mayonnaise ((30g))
1 lime, zest and juice ((about 2 Tbsp lime juice))
½ tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp kosher salt ((more to taste))
¼ tsp black pepper

Instructions

Start by cooking your pasta in a large pot according to the package directions. Be sure to salt your pasta water! If you prefer al dente pasta, cook it 1-2 minutes less than the box calls for. When the pasta is done cooking, drain and toss it in a drizzle of olive oil to prevent it from sticking together and let it cool.
If using fresh ears of corn, cook using your preferred cooking method and remove corn kernels from the cob. I coat mine with olive oil, salt, and pepper, wrap in foil, and roast it in the oven at 425°F (220°C) for 25-30 minutes. If you have a grill, that's even better for the flavor of this dish.If using frozen corn, heat it in a skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes.
In a small bowl, make the Elote dressing by combining the Greek yogurt, mayonnaise, lime zest, lime juice and spices. Mix well to combine with a whisk or spoon.
To assemble the salad, add the cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Pour the dressing on top and toss to combine.
Hint: If you are making this salad in advance wait and add the Cotija cheese and cilantro right before serving.

Find it online: https://www.receipster.com/mexican-street-corn-pasta-salad-5/