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Tasty Elote Pasta Salad with Greek Yogurt

A vibrant and refreshing pasta salad that combines the savory essence of elote with Greek yogurt for a creamy, healthy twist. Perfect for summer gatherings or a nutritious weekday meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 6.7 oz rotini Preferably Barilla for al dente texture
  • 2.5 cups corn Fresh off the cob or frozen
  • 2.5 cups chicken Shredded into bite-sized pieces
  • 1 cup cotija Crumbled into small chunks
  • 1/2 cup cilantro Chopped
  • Lime wedges Lime wedges for garnish
For the Dressing
  • 1 cup Greek yogurt
  • 3 tbsp mayo
  • 1.5 tsp chili powder Plus extra for finishing
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1.5 units limes Zested and juiced
  • 2 tsp avocado oil For sautéing corn

Method
 

Preparation
  1. Begin by boiling water in a large pot. Once boiling, add the rotini and cook according to package instructions until al dente. Drain and rinse under cold water.
  2. In a pan over medium heat, add the avocado oil and sauté the corn for about 5-7 minutes until it starts to brown slightly.
  3. In a mixing bowl, whisk together Greek yogurt, mayo, chili powder (1.5 tsp), garlic powder, salt, and the zest and juice of 1.5 limes.
  4. In a large mixing bowl, combine the cooled rotini, sautéed corn, shredded chicken, cotija, and chopped cilantro.
Finishing Touches
  1. Pour the creamy dressing over the salad mix and toss well until everything is coated.
  2. Taste the salad and adjust seasoning with additional salt or lime juice as needed.
  3. Let your salad chill in the fridge for at least 30 minutes before serving.

Notes

For customization, consider swapping the chicken for black beans or chickpeas for a vegetarian option. Test for spice level and add jalapeños or hot sauce as desired. Avoid overcooking pasta and allowing the salad to chill enhances the flavors.