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Elote Pasta Salad

A delightful, comforting pasta salad blending sweet corn, creamy Greek yogurt, and vibrant spices for a refreshing dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 8 ounces pasta (favorite shape) Shells are fun!
Corn Preparation
  • 2 cups corn (fresh, frozen, or canned) Fire-roasted corn adds a smoky flavor.
Dressing Ingredients
  • 1 cup Greek yogurt Feel free to use a dairy-free alternative.
  • 2 tablespoons lime juice Freshly squeezed for better flavor.
  • 1 teaspoon chili powder Adjust according to your taste.
  • to taste salt
  • to taste pepper
Finishing Touches
  • 1/4 cup cilantro (freshly chopped) Adds brightness to the dish.
  • 1/2 cup cotija cheese (crumbled) For authentic elote taste.

Method
 

Cooking the Pasta
  1. In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside to cool.
Preparing the Corn
  1. If using fresh corn, sauté it in a skillet over medium heat until it’s lightly charred. For frozen or canned corn, just drain and rinse.
Making the Dressing
  1. In a large bowl, mix the Greek yogurt, lime juice, chili powder, salt, and pepper until well combined.
Combining Ingredients
  1. Add the cooked pasta and corn to the bowl, and gently fold in the cilantro and cotija cheese, ensuring everything is coated in the yogurt dressing.
Chilling the Salad
  1. Allow the salad to chill in the refrigerator for at least 20 minutes to let the flavors meld together beautifully.

Notes

Feel free to add bell peppers for crunch or avocado for creaminess. This salad is best enjoyed cold; simply stir in more yogurt or lime juice if it seems dry after a day in the fridge.