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–+ servings

Elote Pasta Salad {Mexican Street Corn Pasta Salad}

Casey Rooney
This elote pasta salad (or Mexican street corn pasta salad) is the ultimate healthy and flavorful cold pasta salad for your next gathering! This vibrant Mexican-style dish combines tender corn, pasta, and tomatoes, all tossed in a flavorful, creamy dressing. This dish pairs perfectly with grilled meats and is the ultimate side dish for a backyard BBQ!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch, Side Dish
Cuisine American, tex mex
Servings 6

Ingredients
  

Dressing Ingredients

  • 1/2 cup Greek yogurt or sub 1/4 cup mayo + 1/4 cup sour cream
  • 3 tbsp lime juice
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/8 tsp red pepper flakes optional, for a little heat
  • 1/8 tsp EACH coarse salt and black pepper

For the salad

  • 2 cups frozen corn, defrosted
  • 8 oz. pasta, your favorite shape 2 1/2 cups dry pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cotija cheese, crumbled
  • 1/8 cup cilantro, finely chopped
  • 3 green onions, finely chopped
  • 1-2 jalapeno, seeded and chopped optional, for a little heat

Instructions
 

  • Prep: Cook pasta according to package directions. Drain and set aside to cool.
  • Make the dressing: To a small bowl, add the dressing ingredients. Whis together until well combined. Set aside. 
  • Assemble: To a large bowl, add the cooled pasta and the remainder of the salad ingredients. Toss until everything is well coated with the dressing. I like serving this salad right after tossing it in the dressing OR if you make it ahead, toss it with the dressing right before you're ready to serve.