Elote Pasta Salad (Mexican Street Corn)
This Elote Pasta Salad is a bold, and a 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.
Servings: 3 Servings
Calories: 156kcal
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
Calories: 156kcal | Carbohydrates: 18g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 385mg | Potassium: 247mg | Fiber: 2g | Sugar: 7g | Vitamin A: 474IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 1mg
