Name: Elote (Street Corn) Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American, Mexican
Ingredients: ½ tsp chipotle chili powder ($0.06*); ½ tsp ground cumin ($0.04); ½ tsp smoked paprika ($0.08); ½ tsp salt ($0.02); ¼ tsp black pepper (freshly cracked, $0.04); 1 Tbsp cooking oil ($0.04); 2 cups frozen corn (250g, $0.82**); 1 cup red onion (diced, (136g) $0.94); ½ cup poblano peppers (diced, (65g) $0.75); ½ tsp garlic cloves (minced, $0.08); 8 oz. ditalini pasta (uncooked, (225g) $0.83***); ¼ cup mayonnaise ($0.23); ¼ cup Greek yogurt ($0.22); 1 Tbsp lime juice ($0.04); ¼ cup reserved pasta water ($0.00); ½ cup green onion (sliced, (35g) $0.61); ½ cups queso fresco (crumbled, (60g) $0.73)

Elote (Street Corn) Pasta Salad

This easy Elote (Street Corn) Pasta Salad is made with smoky corn, zesty lime, and creamy queso fresco for a fresh BBQ, potluck, or weeknight side dish!

1 hr 25 min total 10 min prep 15 min cook 8 249 cal

Instructions

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1 Gather and prep all ingredients.
2 In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.
3 In a large skillet over medium-high heat, add oil, corn, red onion, poblano, garlic, and half the spice blend. Cook for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.
4 Meanwhile, cook pasta according to the box instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.
5 In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.
6 In a large bowl, toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing. Stir until well combined.
7 Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.