This Elote Pasta Salad is a bold, protein-packed, flavorul upgrade on classic elote, combining smoky fire-roasted corn, chickpea pasta, and a creamy Greek yogurt dressing for an easy salad that tastes indulgent but feels fresh and light.
I've spent years developing gluten-free pasta salads that are genuinely healthy and still taste great the next day, and this Mexican street corn pasta salad is one I make on repeat. It's one of my go-to recipes for meal prep and entertaining because it stays creamy, vibrant, and full of flavor for days.
A Quick Look At The Recipe
- Total Time: 20 minutes
- Recipe Difficulty: Easy
- Cooking Method: Stovetop, chopping
- Main Ingredients: Chickpea pasta, fire-roasted corn, Greek yogurt, feta cheese, taco seasoning
- Dietary Info: Gluten-free, high-protein, vegetarian, low-calorie
- Serves: 3
- Calories: 156 per serving
Summarize & Save This Content On
Love a high-protein salad! I added more veggies. The flavor was so good-I'll be making this again!
- kay
This isn't your typical heavy pasta salad. Chickpea pasta delivers 14 grams of plant-based protein per serving, the Greek yogurt dressing keeps it creamy without mayo, & fire-roasted corn adds the smoky, charred flavor that makes elote irresistible.
If you love healthy Mexican salads, you have to try my Mexican Chickpea Salsa Salad or Easy Mexican Chicken Salad!
Why You'll Love This Recipe
- High-Protein & Filling: 14+ grams of protein per serving from chickpea pasta and Greek yogurt.
- Meal Prep Friendly: Tastes even better after a day or two as the flavors meld.
- Quick & Easy: Ready in about 20 minutes with simple, pantry-style ingredients.
- Budget-Friendly & Crowd-Pleasing: Affordable to make and packed with bold elote flavors perfect for potlucks, BBQs, or weeknight dinners.
Key Ingredients
- Chickpea Pasta (Banza): The high-protein base of this Mexican street corn pasta salad, with 3x the protein and 2x the fiber of regular pasta. I like to use the pasta elbows, but feel free to use whatever type you prefer!
- Fire-Roasted Corn: Essential for that smoky elote flavor. Frozen fire-roasted corn (like Trader Joe's) is easy, or grill fresh corn until lightly charred.
- Greek Yogurt: Creates a creamy, balanced dressing without heavy mayo.
- Taco Seasoning: A shortcut for bold Mexican-inspired flavor, bringing cumin, chili, and garlic in one step.
- Feta Cheese: A salty, tangy stand-in for cotija that's easy to find and works beautifully in this salad.
Substitutions & Variations
- Pasta: Swap chickpea pasta for lentil or regular pasta (if not gluten-free).
- Corn: I use frozen fire-roasted corn to make this recipe easy, but you can substitute it with grilled fresh corn, or canned corn (drained).
- Greek Yogurt: Creates a creamy dressing without mayo; swap with blended cottage cheese or avocado mayo for a vegan option.
- Cheese: Swap feta cheese with cotija cheese, or dairy-free feta for a vegan version.
- Taco Seasoning: Store-bought blends work, or make your own with cumin, smoked paprika, garlic, onion, and chipotle powder.
- Herbs & Aromatics: Fresh cilantro is classic, but omit if you're sensitive to cilantro; red onion can be swapped with green onions or shallots.
- Flavor Variations: Spice it up with jalapeños, cayenne, or serrano peppers for a Spicy Mexican street corn pasta salad. Boost the protein with grilled chicken, blackened shrimp, or black beans.
How To Make Elote Pasta Salad
- Step 1: Bring a large pot of water with 1 teaspoon of salt to a boil. Cook the chickpea pasta for 7-9 minutes for al dente. Don't overcook, as it will soften slightly in the dressing. Drain and rinse under cold water to stop cooking.
- Step 2: In a large bowl, whisk 1 cup Greek yogurt with 2 tablespoons taco seasoning until smooth and evenly combined.
- Step 3: Add the cooled pasta, 1 cup fire-roasted corn, cilantro, diced red onion, and crumbled feta to the dressing. Fold gently with a spatula until every piece of pasta is coated and the corn is evenly distributed.
- Step 4: Enjoy immediately, or cover and refrigerate to let flavors meld; the salad tastes even better the next day. Serve chilled with extra cilantro, crumbled feta, pickled onions, and a sprinkle of chipotle powder if desired.
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Expert Tips
- Salt Your Pasta Water: Don't forget to season your water; under-salted pasta makes a bland salad.
- Use Fire-Roasted Corn: Charred corn brings authentic elote flavor.
- Add A Lime Refresh: A squeeze of lime can refresh the salad if it tastes flat after a few days.
- Double for Crowds: This salad disappears fast, double the recipe for 4+ servings.
Pairing Ideas
This Eolte Pasta Salad pairs wonderfully with grilled proteins. Try it with my Grilled Boneless Chicken Thighs seasoned with Simple Chicken Taco Seasoning! If you love pasta salads, try my Lentil Pasta Salad with Basil Sauce as well.
Elote Pasta Salad Frequently Asked Questions
There's essentially no difference; they're two names for the same dish. Both are inspired by traditional Mexican street corn (elote) and feature smoky, fire-roasted corn, creamy dressing, cheese, and fresh herbs tossed with pasta.
Yes! Swap Greek yogurt for avocado mayo, a plant-based yogurt or cashew cream, use dairy-free feta or cotija alternatives, and ensure your taco seasoning contains no dairy. You'll still get all the smoky, tangy, and creamy flavors that make this salad so delicious.
More Mexican-Inspired Recipes I Love!
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
Elote Pasta Salad (Mexican Street Corn)
Ingredients
- 1 Package Chickpea Pasta I use Banza
- 1 Cup Frozen Fire Roasted Corn I use Trader Joe's
- ½ Cup Cilantro chopped
- ½ Red Onion chopped
- ½ Cup Feta Cheese
- 1 Cup Greek Yogurt
- 2 Tablespoon Taco Seasoning
Toppings
- Pickled Red Onions
- Lime juice
Instructions
- Bring a large pot of water with 1 teaspoon of salt to a boil. Cook the chickpea pasta for 7-9 minutes for al dente. Don't overcook As it will soften slightly in the dressing. Drain and rinse under cold water to stop cooking.
- In a large bowl, whisk 1 cup Greek yogurt with 2 tablespoons taco seasoning until smooth and evenly combined.
- Add the cooled pasta, 1 cup fire-roasted corn, cilantro, diced red onion, and crumbled feta to the dressing. Fold gently with a spatula until every piece of pasta is coated and the corn is evenly distributed.
- Enjoy immediately, or cover and refrigerate to let flavors meld; the salad tastes even better the next day. Serve chilled with extra cilantro, crumbled feta, pickled onions, and a sprinkle of chipotle powder if desired.
Notes
- Salt Your Pasta Water: Don't forget to season your water; under-salted pasta makes a bland salad.
- Use Fire-Roasted Corn: Charred corn brings authentic elote flavor.
- Add A Lime Refresh: A squeeze of lime can refresh the salad if it tastes flat after a few days.
- Double for Crowds: This salad disappears fast; double the recipe for 4+ servings.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Kay says
Love a high protein salad! I added more veggies. The flavor was so good—I’ll be making this again!