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!
Instructions
1
Gather and prep all ingredients.
2
Make the seasoning
3
In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.
4
Sauté the veggies
5
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.
6
Cook the pasta
7
Meanwhile, cook pasta according to the box instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.
8
Make the dressing
9
In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.
10
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.
11
Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.
