Elote Pasta Salad: A Delicious High-Protein, Low-Calorie Recipe

George

Elote is the Spanish word for “corn on the cob” and is often associated with Mexican street food. Traditionally, it’s grilled or boiled corn topped with mayo, cheese, chili powder, and lime, creating a smoky, tangy, and creamy flavor combination. This recipe draws inspiration from the bold flavors of elote to create a delicious, high-protein pasta salad.

Eating healthy doesn’t have to be bland or time-consuming. With this Elote Pasta Salad recipe, you’ll enjoy a low-calorie meal that’s perfect for home or a trip. Let’s dive in!

Why This Recipe Works

This recipe combines nutritious ingredients like lean chicken, roasted corn, and fresh herbs with a creamy, chipotle-infused dressing. It’s inspired by Mexican street corn (elote), offering a smoky, tangy flavor that elevates the dish while keeping it light and wholesome.

Elote Pasta Salad
Images are for illustrative use; credits belong to the original Canva.

How to Make Elote Pasta Salad

Follow these simple steps to create your pasta salad:

Step 1: Season and Cook the Chicken

For perfectly juicy chicken, season your chicken breast with salt, pepper, and your favorite spices, like paprika or cumin. Drizzle with olive oil, then cook in a preheated pan over medium-high heat. Let each side cook for 5–6 minutes, ensuring a golden brown crust. Once cooked, let the chicken rest for a few minutes—this locks in the juices and ensures tender slices.

Step 2: Roast the Corn for a Smoky Flavor

Roast the Corn for a Smoky Flavor
Images are for illustrative use; credits belong to the original Canva.

The secret to the best-tasting corn is to cook it in the same pan as the chicken. The corn will absorb all the leftover flavors from the pan, adding a smoky depth to the dish. Roast the corn until lightly charred for the perfect balance of sweetness and smokiness.

Step 3: Blend the Creamy Chipotle Sauce

A creamy, zesty sauce ties the dish together. Blend these ingredients until smooth:

  • 2 tablespoons light mayonnaise
  • 2 tablespoons sour cream
  • 1 chipotle pepper in adobo
  • Juice of 1 lime
  • 1 teaspoon tahini
  • 1 teaspoon honey
  • A pinch of salt and pepper to taste

This sauce is a healthier alternative to traditional heavy dressings while still packing plenty of flavor.

Step 4: Assemble Your Elote Pasta Salad

In a large mixing bowl, combine the following:

  • 2 cups cooked pasta (elbow or OTE pasta works best)
  • ½ cup diced red onion
  • A handful of chopped fresh cilantro
  • Roasted corn
  • Chopped chicken

Pour the creamy chipotle sauce over the ingredients and toss until everything is evenly coated. For a final touch, sprinkle crumbled cotija cheese and an extra drizzle of tahini.

Why This Recipe is Perfect for Home or Trips

This dish is not only easy to make but also versatile. It can be served warm or cold, making it ideal for meal prep, road trips, or picnics. Plus, its nutrient-dense ingredients provide the energy you need while keeping calories in check.

Mistakes to Avoid

  1. Overcooking pasta or skipping corn roasting—both ruin texture and flavor.
Overcooked pasta and unroasted corn
Images are for illustrative use; credits belong to the original creators.
  1. Adding sauce to hot pasta—wait for it to cool for a creamy consistency.
  2. Skipping fresh herbs or overdressing—balance is key for vibrant flavor.

Pro Tips for Success:

  1. Use Fresh Ingredients: Fresh corn and cilantro will elevate the flavor significantly.
  2. Customize Your Pasta: Swap OTE pasta with gluten-free or whole wheat options for dietary needs.
  3. Make it Spicier: Add an extra chipotle pepper for a bolder kick.

Final Thoughts

With this Elote Pasta Salad, you’re not just preparing a meal—you’re crafting a flavorful, balanced dish that everyone will enjoy. It’s quick to make, easy to pack, and perfect for any occasion. Try this recipe today and discover how eating healthy can be both delicious and effortless!

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FAQ’s

Q. What is an elote?
Elote is a Mexican street food made of grilled or boiled corn on the cob, typically topped with mayonnaise, cheese, chili powder, and lime.

Q. What are the five mistakes to avoid in pasta salad?

  1. Overcooking or undercooking the pasta.
  2. Not seasoning the pasta water.
  3. Adding the dressing too early or too late.
  4. Skipping fresh herbs or vegetables.
  5. Using too much or too little dressing.

Q. What do you serve with elote?
Elote pairs well with tacos, grilled meats, quesadillas, or a fresh salad.

Q. What is the difference between street corn and elote?
There’s no difference—”elote” is simply the Spanish word for “corn on the cob,” and it’s commonly referred to as Mexican street corn when served with toppings like mayo, cheese, chili, and lime.

 

Elote pasta salad

Elote pasta salad

Elote Pasta Salad combines the smoky flavors of roasted corn with creamy chipotle sauce, tender pasta, and fresh herbs. It’s a vibrant, high-protein dish perfect for meals at home or on the go.
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 23 minutes
Course Main Course, Side Dish
Cuisine Mexican
Servings 10 servings
Calories 1070 kcal

Equipment

  • Cutting Board and Knife – For chopping chicken, corn, red onion, and cilantro.
  • Large Skillet or Pan – For cooking chicken and roasting corn.
  • Blender or Food Processor – To blend the creamy chipotle sauce.
  • Large Pot – For boiling the pasta.
  • Mixing Bowl – To assemble and toss the salad.
  • Tongs or Spatula – For flipping chicken and handling corn in the skillet.

Ingredients
  

  • 1 chicken breast (seasoned with salt, pepper, and your favorite spices)
  • 1 tablespoon olive oil
  • 2 ears of corn (or 1 cup of frozen corn)
  • 2 cups cooked pasta (OTE pasta or your choice)
  • ½ cup diced red onion
  • A handful of chopped cilantro
  • 2 tablespoons light mayonnaise
  • 2 tablespoons sour cream
  • 1 chipotle pepper in adobo
  • Juice of 1 lime
  • 1 tablespoon tahini

Instructions
 

Prepare the Chicken:

  • Season the chicken breast with salt, pepper, and spices like paprika or cumin.
  • Drizzle with olive oil and cook in a skillet over medium-high heat for 5–6 minutes on each side until golden brown.
  • Remove the chicken from the pan and let it rest for a few minutes before chopping into bite-sized pieces.

Roast the Corn:

  • In the same skillet, add corn (on the cob or kernels).
  • Roast until it’s slightly charred, soaking up the chicken’s leftover flavors for a smoky touch.

Cook the Pasta:

  • Boil pasta in salted water until al dente, according to package instructions.
  • Drain and let it cool slightly.

Blend the Creamy Sauce:

  • In a large mixing bowl, combine cooked pasta, diced red onion, chopped cilantro, roasted corn, and chopped chicken.
  • Pour the creamy chipotle sauce over the mixture and toss everything until well-coated.

Add the Final Touch:

  • Sprinkle crumbled cotija cheese on top.
  • Drizzle a bit more tahini for added flavor if desired.
  • Serve immediately or refrigerate for a chilled pasta salad experience.

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Elote pasta salad Elote pasta salad Elote Pasta Salad combines the smoky flavors of roasted corn with creamy chipotle sauce, tender pasta, and fresh herbs. It’s a vibrant, high-protein dish perfect for meals at home or on the go. Course: Main Course, Side Dish Cuisine: Mexican Prep Time: 5m Cook Time: 15m Total Time: 23m Resting Time: 3m Servings: 10 servings – Cutting Board and Knife – Large Skillet or Pan – Blender or Food Processor – Large Pot – Mixing Bowl – Tongs or Spatula – 1 chicken breast (seasoned with salt, pepper, and your favorite spices) – 1 tablespoon olive oil – 2 ears of corn (or 1 cup of frozen corn) – 2 cups cooked pasta (OTE pasta or your choice) – ½ cup diced red onion – A handful of chopped cilantro – 2 tablespoons light mayonnaise – 2 tablespoons sour cream – 1 chipotle pepper in adobo – Juice of 1 lime – 1 tablespoon tahini Prepare the Chicken: 1) Season the chicken breast with salt, pepper, and spices like paprika or cumin. 2) Drizzle with olive oil and cook in a skillet over medium-high heat for 5–6 minutes on each side until golden brown. 3) Remove the chicken from the pan and let it rest for a few minutes before chopping into bite-sized pieces. Roast the Corn: 1) In the same skillet, add corn (on the cob or kernels). 2) Roast until it’s slightly charred, soaking up the chicken’s leftover flavors for a smoky touch. Cook the Pasta: 1) Boil pasta in salted water until al dente, according to package instructions. 2) Drain and let it cool slightly. Blend the Creamy Sauce: 1) In a large mixing bowl, combine cooked pasta, diced red onion, chopped cilantro, roasted corn, and chopped chicken. 2) Pour the creamy chipotle sauce over the mixture and toss everything until well-coated. Add the Final Touch: 1) Sprinkle crumbled cotija cheese on top. 2) Drizzle a bit more tahini for added flavor if desired. 3) Serve immediately or refrigerate for a chilled pasta salad experience. calories 1070  

George

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