Elote Pasta Salad Mexican Corn (Printable Version)

Pasta salad with roasted corn, cotija, cilantro, jalapeno, and creamy lime dressing for bold flavors.

# What You'll Need:

→ Salad

01 - 227 g dry chickpea rotini pasta
02 - 454 g whole corn kernels, fresh or frozen
03 - 75 g cotija cheese, crumbled, or substitute queso fresco, feta, or parmesan
04 - 215 g red onion, diced
05 - 8 g fresh cilantro, chopped, or fresh parsley
06 - 1 jalapeno pepper, pulp and seeds removed, chopped
07 - Olive oil, for drizzling

→ Elote Dressing

08 - 226 g plain Greek yogurt
09 - 30 g olive oil mayonnaise
10 - 1 lime, zest and juice (approximately 30 ml lime juice)
11 - 0.5 teaspoon chili powder
12 - 0.5 teaspoon smoked paprika
13 - 0.5 teaspoon garlic powder
14 - 0.5 teaspoon kosher salt
15 - 0.25 teaspoon ground black pepper

# Step-by-Step Guide:

01 - Boil the pasta in a large saucepan with salted water according to the package instructions, or 1–2 minutes less for al dente texture. Drain, drizzle lightly with olive oil, and allow to cool.
02 - If using fresh corn, coat the ears with olive oil, season with salt and pepper, wrap in foil, and roast at 220°C for 25–30 minutes. Slice kernels from cob after roasting. If using frozen corn, sauté in a skillet over medium-high heat until thawed and warmed through, about 4–5 minutes.
03 - In a mixing bowl, whisk together Greek yogurt, mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper until smooth.
04 - In a large mixing bowl, add cooled pasta, cooked corn kernels, chopped cilantro, diced red onion, crumbled cotija cheese, and chopped jalapeno. Pour the dressing over the ingredients and toss gently to combine.
05 - Transfer the salad to a serving dish. Garnish with extra cotija cheese and fresh herbs if desired. For best flavor, add cheese and herbs immediately before serving, especially if making in advance.

# Additional Notes:

01 - Salt pasta water generously to enhance flavor.
02 - Choose pasta shapes with grooves to capture more dressing in each bite.
03 - For a vegan adaptation, use plant-based yogurt and cheese.
04 - Cilantro can be substituted with fresh parsley according to preference.
05 - Salad can be made ahead and stored refrigerated in an airtight container for up to 5 days; add cheese and herbs before serving.
06 - Substitute the listed spices with 2 teaspoons of Elote or Tajín seasoning if desired.
07 - Find cotija cheese in the Hispanic foods section of most supermarkets.

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