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A large wooden serving bowl loaded with colorful Elote pasta salad, garnished with avocado, chopped cilantro and sliced green onion. A small bowl holding one serving in the top corner.

Elote Pasta Salad - Mexican Street Corn Inspired

Layla @ Poppy Trail Table
Elote pasta salad transforms the flavors of Mexican street corn into a crowd-pleasing dish that's perfect as a hearty side or satisfying meal. Char-grilled sweet corn and crumbled cotija cheese combine with tender pasta in a creamy, tangy dressing that captures all the smoky, zesty magic of traditional elote in every forkful.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Mexican
Servings 8 servings
Calories 238 kcal

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.

Nutrition

Calories: 238kcalCarbohydrates: 23gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 693mgPotassium: 250mgFiber: 3gSugar: 5g
Nutrition Facts
Elote Pasta Salad - Mexican Street Corn Inspired
Amount per Serving
Calories
238
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
3
g
Cholesterol
 
15
mg
5
%
Sodium
 
693
mg
30
%
Potassium
 
250
mg
7
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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