Can I use canned corn?

Charring or grilling corn on the cob adds additional flavor, but you certainly can use canned corn! It's readily available year round, convenient and cost-effective.

Can I make this elote pasta salad vegan?

Yes, you can also use a vegan Greek yogurt and vegan feta cheese or omit the cheese completely.

Can I make it gluten-free?

Yes, you can replace with your favorite gluten-free pasta. You can also replace the pasta with greens, such as kale, spinach or arugula.

What can I serve with this Mexican Street Corn Salad?

This corn salad goes great with grilled chicken, steak, carnitas, grilled or sauteed shrimp, burgers, sandwiches and so much more.

Elote Pasta Salad | Short Stack Kitchen

Description

This Elote Pasta Salad is inspired by Mexican street corn, a popular street food in Mexico. It’s filled with sweet corn, cotija cheese, scallions, cilantro, jalepeño and tossed in a tangy creamy dressing. It's the perfect summer side dish for your next cookout or BBQ!

Ingredients

Elote Pasta Salad

8 Ounces Dry Short-Cut Pasta (fusilli, macaroni, bowtie & penne all work)
3 to 4 Corn on the Cob (or 3 to 3 1/2 cups frozen corn)
Cooking Oil
3/4 Cup Crumbled Cotija Cheese, plus more for garnish
1/2 Cup Chopped Green Onions (2 to 3 stems), plus more for garnish
1/2 Cup Chopped Fresh Cilantro, plus more for garnish
1 Jalapeño, finely diced

Dressing

1/2 Cup Full-Fat Greek Yogurt
1/4 Cup Olive Oil
2 Tablespoons Fresh Lime Juice
2 Cloves Garlic (don't worry, it won't be overpowering), grated or finely minced
1 1/4 Teaspoon Chili Powder
1 Teaspoon Smoked Paprika
1 Teaspoon Chile Lime Seasoning (optional)
1/2 Teaspoon Salt, or to taste
1/4 Teaspoon Black Pepper, or to taste

Cook Mode Press to prevent your screen from going dark!

Instructions

Coil Water - Bring a pot of salted water to a boil.
Cook Corn - Brush your corn with oil and cook in a pan (or grill) over medium/high heat for 10 to 12 minutes. Rotate every few minutes the ensure even cooking. Once the corn cools, remove the kernels.
Cook Pasta - Cook the pasta 1 minute less than what is written on the package instructions. Drain pasta in a colander and run cold water over it until cooled.
Make Dressing - In a small bowl, combine Greek Yogurt, olive oil, lime juice, grated garlic, smoked paprika, chili powder, chile lime seasoning (if using), salt and pepper to taste. Whisk well, taste and adjust seasoning if needed.
Assemble Salad - In a large bowl, combine pasta, corn kernels, crumbled cheese, green onions, cilantro and jalapeños. Pour in most of the dressing and toss to combine all the ingredients. Taste and add more dressing, and season with salt and pepper if needed. Garnish with more green onions, cilantro and cheese if desired. Serve and enjoy!

Notes

Storage - Leftovers can be stored in an airtight container, in the fridge for up to 4 days. As it sits, the pasta soaks up the dressing and can make it a bit dry. If you'd like, toss with more some Greek yogurt with additional seasoning or make a bit more dressing.

Prep Time: 15 Minutes
Cook Time: 15 Mins