Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen

why make this recipe

Elote Pasta Salad with Greek Yogurt is a fresh and flavorful dish perfect for any occasion. It combines the classic flavors of Mexican street corn with a creamy and healthy twist, thanks to the use of Greek yogurt. This salad is a great way to enjoy sweet corn, tender pasta, and savory chicken all in one bowl. Plus, it’s easy to make and can be served as a side dish or a light main course.

how to make Tasty Elote Pasta Salad with Greek Yogurt

Ingredients

• 1 cup Greek yogurt (I prefer Fage total 5% for the creamiest texture)
• 3 tbsp mayo
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1.5 limes (zested and juiced for maximum citrus punch)
• 6.7 oz rotini (I always use Barilla for a perfect al dente bite)
• 2.5 cups corn
• 2 tsp avocado oil
• 1/4 tsp chili powder
• 2.5 cups chicken (shredded into bite-sized 1-inch pieces)
• 1 cup cotija (crumbled into small chunks to distribute flavor)
• 1/2 cup cilantro
• Lime wedges

Directions

1. Cook the rotini pasta according to the package instructions. Drain and set aside to cool.
2. In a large bowl, mix together Greek yogurt, mayo, chili powder, garlic powder, salt, lime juice, and lime zest until smooth.
3. In a skillet, heat avocado oil over medium heat. Add the corn and cook until it begins to brown, about 5-7 minutes. Season with a pinch of chili powder and remove from heat.
4. In the bowl with the yogurt mixture, add the cooked rotini, corn, shredded chicken, cotija cheese, and cilantro. Gently stir until everything is well coated.
5. Taste and adjust seasoning if necessary, adding more salt or lime juice to your liking.
6. Serve the pasta salad with lime wedges on the side for extra flavor.

how to serve Tasty Elote Pasta Salad with Greek Yogurt

Serve this pasta salad chilled or at room temperature. It makes a great side dish for barbecues, picnics, or family dinners. You can also enjoy it on its own as a light lunch.

how to store Tasty Elote Pasta Salad with Greek Yogurt

Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 3 days. If the salad becomes too thick, you can add a splash of lime juice or a bit more Greek yogurt to loosen it up before serving again.

tips to make Tasty Elote Pasta Salad with Greek Yogurt

• Make sure to use fresh corn for the best flavor. If you can’t find fresh corn, frozen corn works well too.
• Allow the salad to chill in the fridge for at least 30 minutes before serving to let the flavors meld together.
• Adjust the amount of chili powder to suit your spice preference.

variation

You can add diced bell peppers or jalapeños for extra crunch and spice. For a vegetarian version, omit the chicken and add black beans instead.

FAQs

1. Can I make this pasta salad ahead of time?
Yes, you can make it a day in advance. Just store it in the fridge and mix it well before serving.

2. What can I substitute for the cotija cheese?
Feta cheese is a good alternative if you can’t find cotija. It adds a similar salty flavor.

3. Is it possible to use a different type of pasta?
Absolutely! You can use any pasta shape you like, such as fusilli or penne. Just make sure to cook it al dente.

Elote Pasta Salad with Greek Yogurt

Print Recipe

A fresh and flavorful dish combining the classic flavors of Mexican street corn with a creamy twist using Greek yogurt. Perfect as a side dish or light main course.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Chilling
• Cuisine: Mexican
• Diet: High Protein

Ingredients

Scale 1x2x3x

• 1 cup Greek yogurt
• 3 tbsp mayo
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1.5 limes (zested and juiced)
• 6.7 oz rotini pasta
• 2.5 cups corn
• 2 tsp avocado oil
• 1/4 tsp chili powder
• 2.5 cups shredded chicken
• 1 cup cotija cheese
• 1/2 cup cilantro
• Lime wedges for serving

Instructions

1. Cook the rotini pasta according to the package instructions. Drain and set aside to cool.
2. Mix together Greek yogurt, mayo, chili powder, garlic powder, salt, lime juice, and lime zest until smooth in a large bowl.
3. Heat avocado oil in a skillet over medium heat. Add the corn and cook until it begins to brown, about 5-7 minutes. Season with a pinch of chili powder and remove from heat.
4. Add the cooked rotini, corn, shredded chicken, cotija cheese, and cilantro to the bowl with the yogurt mixture. Gently stir until everything is well coated.
5. Taste and adjust seasoning if necessary, adding more salt or lime juice to your liking.
6. Serve the pasta salad with lime wedges on the side for extra flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes too thick, add a splash of lime juice or more Greek yogurt to loosen it up before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 55mg

Keywords: Elote Pasta Salad, Greek Yogurt, Mexican Street Corn, Healthy Salad, Pasta Salad