Mexican Elote Pasta Salad Recipe

protein elote pasta salad in a white bowl with lime wedges.

5 from 1 vote

Mexican Elote Pasta Salad Recipe

This high-protein elote pasta salad packs 29g of protein and 12g of fiber per serving, combining sweet corn, feta cheese, and a zesty chili-lime dressing. Inspired by Mexican street corn, it's an easy yet impressive side dish perfect for BBQs, potlucks, or meal prep.

Prep Time20

Chill Time30

Total Time50

Course: Main Course, Salad

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Servings:

Calories: 473kcal

Author: Olivia Parsons

Ingredients

For The Pasta Salad

340 g short protein pasta I use Catelli Protein+ elbows, chickpea pasta would also be great
3 cups corn kernels fresh, frozen, or canned
2 tablespoon avocado oil
2 roma tomatoes, diced
½ red onion, diced
1 jalapeño, diced
¼ cup chopped cilantro
1 cup feta or cotija cheese 100g

For The Dressing

½ cup greek yogurt
2 tablespoon light mayo
Zest and juice of 2 limes
1 clove minced garlic
2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt and pepper

Instructions

Pre-heat a large 12" cast iron skillet over medium-high heat for 10 minutes. Wash and pre-chop the vegetables.
Add the corn to the hot dry skillet. Allow excess water to evaporate, especially if using frozen corn. Once the steam has slowed, pour the avocado oil and stir to coat the corn. Let the corn sit untouched for about 5 minutes to develop a golden charred colour. Stir and let sit for another 5 minutes. Remove to a bowl to let the corn cool.
Fill a medium-size pot with water and place on the stove over high heat. Once the water is boiling, add a generous pinch of salt, then add in the pasta. Reduce the heat slightly, then cook until al dente, about 1-2 minutes less than the package states. Stir often so the pasta doesn't stick. Drain and rinse the pasta under cold water to stop the cooking process.
While the pasta cooks, stir together the dressing ingredients in a large measuring cup.
Transfer the pasta to a large bowl. Add the charred corn, diced vegetables, chopped cilantro, and crumbled feta cheese. Pour the dressing on top and gently mix everything together.
Cover the bowl and let the pasta salad sit in the fridge for at least 30 minutes. Stir before serving and garnish with more cilantro, feta, and lime wedges. Serve as a high protein vegetarian lunch or with some grilled meat or shrimp. Enjoy!

Notes

If you're not concerned about the protein content, you can use any type of short pasta in this recipe.
This pasta salad is best on the day it's made since chickpea pasta tends to soak up the dressing. It will still be delicious on following days, just less saucy.
Use up any vegetables you have leftover in the fridge and add them to this pasta salad.
Enjoy with a piece of grilled meat on the side like chicken, pork, steak, shrimp. Serve among side salads at a summer BBQ. Make for meal prepped lunches.
Keep pasta salad in an airtight container in the fridge for up to 4 days. Remove from the fridge 15 minutes before serving and toss gently.

Nutrition facts are an estimate.

Nutrition