Inspired by traditional Mexican street corn (elote), this pasta salad is bursting with fresh flavor and bold, zesty goodness. Fresh char-grilled sweet corn tossed with a tangy creamy sauce, and crumbled cotija cheese—all folded into pasta for the ultimate creamy and zesty pasta salad with a kick of heat from Mexican seasonings. Whether you’re making it for dinner tonight or a summer BBQ, this Mexican elote corn pasta salad is guaranteed to wow your crowd with fresh flavor and fiesta-worthy vibes.
Elote, also known as Mexican street corn, is an addictively delicious street food made of grilled corn on the cob with its signature coating of creamy mayonnaise, tangy lime juice, smoky chili powder, and crumbled cotija cheese. The flavors of elote are bold, tangy, and utterly irresistible, combining smoky fire-roasted corn with creamy, spicy, and tangy elements that make me do what my husband refers to as my "happy food dance".
Pasta salad was my first successful crowd-pleaser back when I was still finding my confidence in the kitchen. Armed with a trusty recipe from The Joy of Cooking, I made various versions of a basic veggie pasta salad over and over for a few years, tweaking it with whatever vegetables I had on hand. (Here is a similar recipe from Jo Cooks.) Since those early days in the kitchen, I have yet to feel disappointed with a pasta salad. I love the tender bite of a beautifully cooked al dente pasta, and the endless possibilities for ingredients and dressings mean there's a version for every taste and occasion.
This elote pasta salad takes all the incredible flavors of Mexican elote and puts them into a portable, easy-to-serve dish. Instead of eating corn off the cob, I mix tender corn kernels with perfectly cooked short pasta and coat everything in a creamy dressing that mirrors the traditional elote sauce. The result delivers every bit of elote's magic—smoky, creamy, tangy, and satisfying—but now you can enjoy it with a fork.
Looking for more salads and crowd pleasing recipes? Try these! Fresh Spring Roll Salad with Creamy Peanut Ginger Dressing, Potato Salad with Crispy Smashed Potatoes, One Pot Creamy Boursin Tomato Pasta with Chicken.
Why You'll Love This Colorful Salad
- Bold flavor: A crave-worthy combo of tangy lime, smoky spice, and sweet corn.
- Make-ahead friendly: The flavors actually improve as they meld together, making it an ideal make-ahead option for busy weekends and entertaining.
- Kids eat more vegetables when you mix them with pasta!
- Customizable: Swap in feta cheese, queso fresco, or even parmesan cheese! Add black beans, avocado, or roasted peppers to amp up the veggie content.
- The beauty of this recipe lies in its versatility and convenience. You can serve it as a perfect side dish alongside grilled meats, or transform it into a main dish by adding rotisserie chicken or black beans.
- Serve it anywhere: Perfect as a side dish for grilled meats, tacos, or a BB dinner at home. It's also a hit at potlucks, cookouts, and picnics all summer long.
Jump to:
- Why You'll Love This Colorful Salad
- Ingredient Highlights for Elote Pasta Salad
- Step-by-Step Instructions for Mexican Street Corn Pasta Salad
- Variations of Elote Pasta Salad
- Tips for Success
- Equipment Needed for Salad
- Storage Instructions for Elote Pasta Salad
- Diet Variations
- FAQs - Elote Pasta Salad
- Recent Recipes:
- Recipe
- Reviews
Ingredient Highlights for Elote Pasta Salad
- Short pasta: Cook a short pasta like bowtie, penne, rotini, or elbow noodles to al dente in a pot of salted water. The shapes hold onto the creamy sauce and corn kernels perfectly
- Fresh sweet corn (or fire-roasted corn, canned corn, or frozen): Grill the corn for the best smoky flavor.
- Cotija cheese: Authentic cotija cheese provides that perfect salty, crumbly texture, though queso fresco or even feta cheese can serve as excellent substitutions
- Sour cream (or Greek yogurt): Makes the creamy dressing light and luscious.
- Fresh lime juice and lime zest: The rich base of the dressing is brightened with fresh lime juice and garlic.
- Chili powder, cumin, cayenne pepper, and garlic powder: Bring depth and kick of heat.
- Onion: Use any onion to add a sweet-sharp bite. My favorite in this recipe is red onion. But white or yellow are also great!
- Fresh cilantro & jalapeño pepper (or bell pepper): For color and bright, herbaceous flavors.
- Tomatoes: Cherry or grape tomatoes add bursts of juicy sweetness and vibrant color that complement the smoky, creamy elements. Their bright acidity helps balance the rich dressing and gives fresh contrast to the corn's earthiness.
- Garnishes: Green onions provide a mild onion bite and fresh color, while cilantro adds herbaceous brightness. Avocado brings creamy richness and a green contrast that makes this dish as pretty as it is delicious.
See the recipe card below for quantities.
Step-by-Step Instructions for Mexican Street Corn Pasta Salad
- Step 1: Cook the pasta: Start by bringing a large pot of salted water to a boil over medium-high heat. Add your pasta and cook according to package directions until al dente – this ensures the pasta maintains its structure when mixed with the other ingredients. Once cooked, drain the pasta and rinse with cold water to stop the cooking process and cool it down for the salad. Set aside in a large bowl.
- Step 2: Prepare the corn: Pre-heat charcoal or gas grill, coat corn on the cob in a light layer of olive or avocado oil and a sprinkle of salt. Grill on all sides until charred. Cut corn from the cob and allow to cool. Alternatively, cut fresh corn from the cob and saute in a bit of olive or avocado oil over medium high heat in a cast-iron skillet until charred. If using frozen or canned corn, thaw and drain well.
- Step 3: Make the creamy dressing:
In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), fresh lime juice, lime zest, chili powder, garlic powder, cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste. This creamy sauce should be tangy, slightly spicy.
- Step 4: Assemble: In a large bowl, combine the cooled pasta, corn kernels, tomatoes, diced onion & jalapeno pepper, and chopped fresh cilantro. Pour the creamy dressing over the mixture and give it a good toss to ensure everything is evenly coated. Gently fold in the crumbled cotija cheese, saving some for garnish.
- Step 5: Chill and serve: For the best flavor, refrigerate at least 30 minutes before serving. Garnish with extra cotija, cilantro, sliced green onion, a sprinkle of chili powder, and more lime wedges.
Variations of Elote Pasta Salad
- Cheese swaps: Try feta cheese, queso fresco, or parmesan cheese.
- Protein add-ins: Toss in rotisserie chicken or grilled shrimp for protein.
- Low spice: Skip the cayenne pepper and go light on the jalapeño pepper.
- No fresh corn? Use frozen or canned corn—just drain well before cooking.
- More vegetables: consider incorporating diced bell peppers for crunch and color, or fold in some black beans for extra protein and fiber.
Tips for Success
- Don’t skip salting your pasta water—this is the only way to properly season the pasta.
- Let the pasta cool completely before adding the dressing to avoid it soaking in too much.
- This salad gets better over time—plan for leftovers! If you're planning to serve this the next day, reserve some of the creamy dressing to refresh the salad, as pasta tends to absorb moisture over time.
- Want more heat? Add more jalapeño or a dash more cayenne pepper.
- If adding jalapeño pepper for extra heat, remove the seeds and membranes unless you want serious spice.
- Always taste as you go and adjust the lime juice, salt, and spices to your preference.
Equipment Needed for Salad
- Large bowl – for tossing everything together
- Small bowl – for mixing the dressing
- Sharp knife – for cutting corn off the cob and dicing veggies
- Cutting board
- Large pot – for boiling pasta
- Colander – for draining pasta
- Skillet or Grill – for cooking corn
Storage Instructions for Elote Pasta Salad
Store your leftover elote pasta salad in an airtight container in the refrigerator for up to 3 days.
The flavors will continue to develop and intensify. Before serving leftovers, give the salad a good stir and add a splash of fresh lime juice or a dollop of sour cream if it seems dry.
This pasta salad is best enjoyed cold or at room temperature, making it perfect for meal prep and outdoor gatherings where refrigeration might be limited.
Diet Variations
- Vegetarian: This recipe is naturally vegetarian!
- Gluten-free: Use gluten-free pasta and check all labels.
- Vegan: Replace mayonnaise and sour cream with vegan alternatives, and substitute the cotija cheese with nutritional yeast or a vegan cheese alternative.
- Protein-Packed: Transform this side dish into a main dish by adding diced rotisserie chicken, grilled shrimp, or black beans.
FAQs - Elote Pasta Salad
Absolutely! This pasta salad actually improves with time as the flavors meld together. Make it up to a day ahead and store it covered in the refrigerator.
Feta cheese, queso fresco, or even parmesan cheese make excellent substitutes. Each will give a slightly different flavor profile, but all work beautifully in this recipe.
Yes, frozen corn works well. Thaw it completely and pat dry before using. For extra flavor, sauté it briefly in a pan with a little olive oil.
The heat level is mild to moderate. You can adjust the spice by increasing or decreasing the cayenne pepper and chili powder, or by adding fresh jalapeño pepper for more heat.
Definitely! This recipe doubles or triples easily, making it perfect for large gatherings. Just ensure you have a large enough bowl for mixing.
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Recipe
Elote Pasta Salad - Mexican Street Corn Inspired
Equipment
- Large bowl – for tossing everything together
- Small bowl – for mixing the dressing
- Sharp knife – for cutting corn off the cob and dicing veggies
- Cutting board
- Large pot – for boiling pasta
- Colander – for draining pasta
- Skillet or Grill – for cooking corn
Ingredients
Elote Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 fresh lime, juiced & zested roughly ¼ cup juice and 2 teaspoons zest
- ⅛ teaspoon cayenne pepper *optional
- ½ teaspoon kosher salt to taste
- ¼ teaspoon black pepper to taste
Pasta Salad
- 12 ounces short pasta
- 2 cups corn 16 ounces or 4 ears of corn
- 1 jalapeno pepper, ribs and seeds removed to preference, finally diced or small bell pepper
- ½ cup onion, finely diced red or white
- 1 cup cherry tomatoes, quartered
- ½ cup cotija cheese
- ¼ cup cilantro, chopped
- 1 teaspoon kosher salt
- optional garnishes: green onion, avocado, cilantro, lime wedges & extra cotija cheese
Instructions
- Step 1: Cook the pasta: Start by bringing a large pot of salted water to a boil over medium-high heat. Add your pasta and cook according to package directions until al dente – this ensures the pasta maintains its structure when mixed with the other ingredients. Once cooked, drain the pasta and rinse with cold water to stop the cooking process and cool it down for the salad. Set aside in a large bowl.
- Step 2: Prepare the corn: Pre-heat charcoal or gas grill, coat corn on the cob in a light layer of olive or avocado oil and a sprinkle of salt. Grill on all sides until charred. Cut corn from the cob and allow to cool. Alternatively, cut fresh corn from the cob and saute in a bit of olive or avocado oil over medium high heat in a cast-iron skillet until charred. If using frozen or canned corn, thaw and drain well.
- Step 3: Make the creamy dressing: In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), fresh lime juice, lime zest, chili powder, garlic powder, cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste. This creamy sauce should be tangy, slightly spicy.
- Step 4: Assemble: In a large bowl, combine the cooled pasta, corn kernels, tomatoes, diced onion & jalapeno pepper, and chopped fresh cilantro. Pour the creamy dressing over the mixture and give it a good toss to ensure everything is evenly coated. Gently fold in the crumbled cotija cheese, saving some for garnish.
- Step 5: Chill and serve: For the best flavor, refrigerate at least 30 minutes before serving. Garnish with extra cotija, cilantro, sliced green onion, a sprinkle of chili powder, and more lime wedges.
Notes
Storage Instructions
Store your leftover elote pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and intensify. Before serving leftovers, give the salad a good stir and add a splash of fresh lime juice or a dollop of sour cream if it seems dry. This pasta salad is best enjoyed cold or at room temperature, making it perfect for meal prep and outdoor gatherings where refrigeration might be limited.Tips for Success
- Don’t skip salting your pasta water—this is the only way to properly season the pasta.
- Let the pasta cool completely before adding the dressing to avoid it soaking in too much.
- This salad gets better over time—plan for leftovers! If you're planning to serve this the next day, reserve some of the creamy dressing to refresh the salad, as pasta tends to absorb moisture over time.
- Want more heat? Add more jalapeño or a dash more cayenne pepper.
- If adding jalapeño pepper for extra heat, remove the seeds and membranes unless you want serious spice.
- Always taste as you go and adjust the lime juice, salt, and spices to your preference.
Anonymous says
Love it