Elote (Street Corn) Pasta Salad
This easy Elote (Street Corn) Pasta Salad is made with smoky corn, zesty lime, and creamy queso fresco for a fresh BBQ, potluck, or weeknight side dish!
Cost: $5.53
Ingredients
- ½ tsp chipotle chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper freshly cracked
- 1 Tbsp cooking oil
- 2 cups frozen corn (250g)
- 1 cup red onion (diced, (136g))
- ½ cup poblano peppers (diced, (65g))
- ½ tsp garlic cloves (minced)
- 8 oz. ditalini pasta (uncooked, (225g))
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 Tbsp lime juice
- ¼ cup reserved pasta water
- ½ cup green onion (sliced, (35g))
- ½ cup queso fresco (crumbled, (60g))
Instructions
- In a small bowl stir together chipotle chili powder, ground cumin, smoked paprika, salt, and black pepper, then set aside so the spices can blend and you’ll use it soon.
- Heat a large skillet over medium-high and add oil, then corn, red onion, poblano, garlic, and half the seasoning blend. Cook about 5 minutes, stirring occasionally, until veggies soften and corn gets light char, adding a toasty aroma.
- Meanwhile bring a pot of water to boil, cook ditalini according to package instructions, and reserve ¼ cup pasta water. Drain and rinse under cold water until cool to keep the pasta firm.
- In a small bowl whisk together mayonnaise, Greek yogurt, lime juice, the remaining spice blend, and reserved pasta water until the mixture is creamy and thin enough to coat the salad.
- Toss the cooled pasta, corn mixture, half the green onion, half the queso fresco, and the dressing in a large bowl until everything is evenly coated so you’ll have a cohesive salad.
- Cover and refrigerate for at least 1 hour so the dressing firms up slightly and the flavors settle into the pasta.
- Scatter the remaining green onion and queso fresco over the chilled salad before serving for a pop of color and contrast in texture.
Notes
- If you want milder heat, use regular chili powder instead of chipotle chili powder when mixing spices.
- If queso fresco is unavailable, substitute cotija, or ½ cup feta or Parmesan to maintain the cheese component.
- If you prefer fresh corn, char 2 cups fresh corn with poblanos, red onion, garlic, and half the spice blend for 5 minutes before assembling.
- If preparing the salad early, chill it at least 1 hour, then top with the remaining green onions and queso fresco just before serving.
- If the salad feels thick, stir in a splash of lime juice or a spoonful of Greek yogurt to loosen the dressing after chilling.