Elote Pasta Salad
A refreshing twist on classic ingredients, this Tasty Elote Pasta Salad features Greek Yogurt, capturing the essence of traditional Mexican street corn flavors - perfect for summer gatherings!
Ingredients
For the Dressing
- 1 cup Greek yogurt (preferably Fage total 5%) For the creamiest texture
- 3 tbsp mayo For added creaminess
- 1.5 tsp chili powder For flavor
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 1.5 limes (zested and juiced) For maximum citrus punch
Main Ingredients
- 6.7 oz rotini (Barilla recommended) For perfect al dente bite
- 2.5 cups corn Fresh corn recommended
- 2 tsp avocado oil For sautéing corn
- 2.5 cups chicken (shredded) Use bite-sized 1-inch pieces
- 1 cup cotija Crumble into small chunks
- 0.5 cup cilantro Chopped for garnish
- to taste lime wedges For serving
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add rotini and cook until al dente per package instructions. Drain and rinse under cold water.
Sautéing the Corn
- In a skillet, heat avocado oil over medium-high heat, add corn and 1/4 tsp chili powder, stirring for about 5-7 minutes until caramelized.
Mixing the Dressing
- In a bowl, whisk together Greek yogurt, mayo, remaining chili powder, garlic powder, salt, lime zest, and lime juice until smooth.
Combining Ingredients
- In a large bowl, combine cooked rotini, sautéed corn, shredded chicken, and cotija cheese. Pour dressing over and mix thoroughly.
Garnishing and Serving
- Fold in chopped cilantro, adjust seasoning to taste, and serve with lime wedges.
Notes
For a lighter version, swap some mayo for more Greek yogurt. For a vegetarian style, replace chicken with black beans or chickpeas. Gluten-free rotini is also available.