Street Corn Inspired Pasta Salad with Elote Dressing and Cotija Cheese
Serves 10
Directions
- 1Cook pasta according to the package instructions, reducing cooking time by 1-2 minutes for al dente; drain and toss in a drizzle of olive oil, then let cool.
- 2Cook corn: If using fresh, cook using your preferred method, remove kernels, and roast in the oven at 425°F (220°C) for 30 minutes after coating with olive oil and seasoning, or use a grill; if using frozen corn, heat in a skillet on medium-high for 4-5 minutes until thawed and warm.
- 3Make dressing by combining Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper; whisk until creamy.
- 4Assemble by adding cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeno to a large bowl.
- 5Pour dressing on top and toss to combine.
- 6Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Ingredients
- 8 oz pasta, dry
- 4 cups cooked corn
- 0.5 c cotija cheese, crumbled (or feta)
- 0.5 a red onion, diced
- 0.5 c fresh cilantro, chopped
- 1 jalapeno pepper, pulp & seeds removed, chopped
- 1 c plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 lime, zest and juice
- 0.5 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt, more to taste
- dash black pepper
- drizzle olive oil
Equipment
large bowlskilletfoilovengrillairtight container
Tips
- If you prefer al dente pasta, cook it 1-2 minutes less than the package calls for.
- Toss cooked pasta in a drizzle of olive oil to prevent sticking.
- For fresh corn, coat with olive oil, salt, and pepper, wrap in foil, and roast in the oven at 425°F (220°C) for 30 minutes.
- If using frozen corn, heat in a skillet on medium-high until thawed and warm, about 4-5 minutes.
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