Elote Pasta Salad combines the essence of street corn with creamy, summer-filled pasta salad, blending the flavors of sweet roasted corn, creamy dressing, salty crumbled Mexican cotija cheese and other vibrant seasonings into one delightful dish.
As summer unfolds, the bounty of sweet corn awaits, ripe and ready to infuse its sweetness into every bite of this tasty Elote Pasta Salad. This Mexican street corn pasta salad is the ultimate crowd-pleaser for parties and barbecues, offering a delightful twist on traditional pasta salad that will have guests coming back for seconds.
Looking for more recipes that highlight the deliciousness of fresh, sweet summer corn, then try Roasted Chili Corn Salsa, Arugula Steak Salad with Cornbread Croutons, and Seafood Boil In A Bag.
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Why You'll Love This Mexican Street Corn Salad
- Flavor explosion- This recipe combines the vibrant flavors of elote (Mexican street corn) with the comfort of pasta salad, creating a burst of deliciousness in every bite.
- Versatility- It's a versatile dish that can be served as a side dish or a main course, perfect for picnics, barbecues, potlucks, or as a quick weeknight dinner.
- Texture- The combination of creamy dressing, tender pasta, crunch corn kernels, and savory cheese creates a delightful texture contrast.
- Make ahead- This pasta salad can be made ahead of time, allowing the flavors to meld together, making it a convenient option for busy schedules or entertaining guests.
- Perfect summer recipe- With its refreshing flavors and easy preparation, this sweet corn pasta salad is a must-have for summer gatherings and outdoor dining.
What Is Elote?
Elote is a popular Mexican street food dish consisting of grilled corn on the cob that is typically slathered with mayonnaise or crema, sprinkled with chili powder, and coated with crumbled cotija cheese.
It's often served with a wedge of lime for squeezing over the top, to help cut back some of the richness. It's creamy, spicy, savory, and tangy, making it a favorite snack or side dish in Mexican cuisine.
Ingredient Notes
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Pasta- Use your favorite pasta shape for this salad. Rotini, fusilli, or macaroni work well, but feel free to choose whatever you have on hand or prefer.
- Corn- Grilled or roasted corn adds a smoky flavor to the salad. You can use fresh corn on the cob (preferred), canned corn, or frozen corn kernels that have been thawed.
- Mayonnaise- Traditional elote uses mayonnaise to create a creamy base. You can use regular or light mayo.
- Mexican crema- Similar to sour cream, but more thicker and richer. You can find it in most Latin markets or grocery stores.
- Cotija cheese- This salty crumbly cheese is a key ingredient in elote.
- Cheddar cheese- I use sharp cheddar cheese and cut it into small cubes.
- Lime- Fresh lime juice adds brightness and acidity to the salad. You can adjust the amount to suit your taste preferences.
- Chili powder- Use mild or spicy chili powder, depending on your heat preference.
- Cilantro- Fresh cilantro adds a burst of freshness to the salad.
- Garlic- Minced garlic adds a depth of flavor to the dressing. Make sure to use fresh garlic for the best flavor and skip the stuff from the jar.
- Red onion- Diced red onion adds a pop of color and a mild onion flavor to the salad.
- Jalapeño- Finely diced jalapeños adds a spicy kick to the salad. Remove the seeds and membrane for milder heat, or leave them in for extra spice.
Ingredient Note Substitutions
- Cilantro- If you're not a fan of cilantro, you use parsley, chives or chopped basil for a different herbaceous flavor.
- Cotija cheese- Feta cheese or parmesan are great alternatives to cotija cheese, offering a similar salty and tangy flavor.
- Mexican crema- Full-fat sour cream or light sour cream can be substituted.
- Mayonnaise- Greek yogurt can be substitute for the mayonnaise for a lighter dressing option.
- Chili powder- Substitute with smoked paprika, ancho chili powder or Tajín.
Step By Step Instructions
To create the most amazing tasting street corn pasta salad, follow these simple steps.
STEP 1: Cook the pasta. Boil pasta in salted water until it's cooked al dente, about 8 minutes. Drain and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl and mix with olive oil to prevent the pasta from sticking together.
STEP 2: Make the dressing- In a separate bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, garlic, cotija cheese, salt and pepper. Refrigerate.
STEP 3: Prepare the corn. Grill or roast fresh corn on the cob until charred and tender. Allow it to cool slightly, then carefully slice off the kernels and add to the bowl with the pasta.
STEP 4: Chop veggies- Finely chop red onion, jalapeño pepper, and cilantro. Add the veggies, cilantro, and cotija cheese to the bowl with the pasta and corn.
STEP 5: Combine. Pour the dressing over the pasta and veggies, reserving about â…“ cup to drizzle on top. Gently toss until everything is evenly coated, then mix in diced cheddar cheese.
STEP 6: Chill and serve. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. When ready to serve, give it a final toss and garnish with additional cotija cheese, chili powder, cilantro leaves and fresh lime wedges.
Expert Tips
Grilled Corn: Use freshly grilled corn for the best flavor. Grilling adds a smoky dimension that complements the other ingredients.
Pasta choice: Opt for a pasta shape that can hold the dressing well, such as rotini or penne. Cook the pasta al dente so it retains its texture in the salad.
Made in advance: This pasta salad is an excellent make-ahead dish for picnics, potlucks or family gatherings. Prepare it a few hours before to allow the flavors to develop. Just give it a quick toss before serving to redistribute the dressing.
Extras: Provide extra lime wedges alongside the salad when serving. This allows individuals to adjust the acidity to their taste preferences and adds a burst of freshness to each bite. Also, leave a small bowl of cotija cheese so guests can sprinkle as much or as little cheese as they like on top of their pasta salad.
FAQ
Yes, you can use frozen corn as a convenient alternative to fresh corn. Just thaw the corn before using it in the salad. While it may not have the same charred flavor as grilled corn, it will still add sweetness and texture to the dish.
Use gluten-free pasta instead of traditional wheat-based pasta. There are many gluten-free options available, such as those made from rice, quinoa, chickpeas, or corn. Just be sure to cook the gluten-free pasta according to the package instructions and adjust the cooking time as needed.
To make this pasta salad more colorful, consider adding vibrant ingredients such as red bell peppers, cherry tomatoes or fresh avocado. These colorful additions will not only enhance the visual appeal of the salad but also add extra flavor and texture.
Yes, you can make a lower-fat version of the creamy dressing by using low-fat or fat-free mayonnaise and light sour cream in place of the Mexican crema. Alternatively, you can use Greek yogurt as a base for the dressing, which adds creaminess and tanginess while reducing the overall fat content.
You can adjust the spiciness level by controlling the amount of spicy ingredients you add. For example, if you prefer a milder flavor, reduce the amount of chili powder and jalapeños. Alternatively, you can omit the spicy ingredients altogether and offer hot sauce on the side for those who prefer more heat.
Storing
Store the Elote Pasta Salad in an airtight container in the refrigerator to keep it fresh. Make sure the container is tightly sealed to prevent air from getting in, which can cause the salad to dry out.
Refrigerate for up to 3-4 days for the best taste and texture. Over time, the dressing may cause the pasta to become softer and the flavors to intensify. If the salad seems dry after refrigerating, you can refresh by adding a splash of lime juice or a drizzle of olive oil and tossing to coat.
Helpful Tools and Equipment
- Grill- A grill is essential for grilling the corn, adding that smoky flavor to the salad. You can use a gas grill, charcoal grill, or even a grill pan indoors.
- Large pot- You'll need a large pot to cook the pasta. Choose a pot with enough capacity to accommodate the pasta and water without overcrowding.
- Colander- Handy for draining the cooked pasta and rinsing it under cold water to stop the cooking process and cool down quickly.
- Citrus juicer- If you're using fresh lime juice (preferred) in the dressing, a citrus juicer can make the task easier and more efficient.
- Mixing bowls- Have a few mixing bowls on hand to mix the dressing and tossing the pasta salad.
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📖 Recipe
Elote Pasta Salad
Ingredients
For The Salad
- 1 lb Rotini pasta
- 1 tablespoon Olive oil
- 6 ears Roasted corn
- ½ Red onion diced
- 1 Jalapeno seeded and diced
- ½ cup Cheddar cheese cut into small cubes
- ½ cup Cotija cheese plus more for garnish
- â…“ cup Fresh cilantro chopped, plus more for garnish
- Lime wedges for garnish
Dressing
- ¾ cup Mayonnaise
- ¾ cup Sour cream
- 1 tablespoon Olive oil
- 3 tablespoon Lime juice
- 2 cloves Garlic grated
- 2 teaspoon Chili powder
- ½ cup Cotija cheese
- Salt and black pepper
Instructions
- Boil pasta in salted water until it's cooked al dente, about 8 minutes. Drain and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl and mix with olive oil to prevent the pasta from sticking together.
- In a separate bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, garlic, cotija cheese, salt and pepper. Refrigerate.
- Grill or roast fresh corn on the cob until charred and tender. Allow it to cool slightly, then carefully slice off the kernels and add to the bowl with the pasta.
- Finely chop red onion, jalapeño pepper, and cilantro. Add the veggies, cilantro, and cotija cheese to the bowl with the pasta and corn.
- Pour the dressing over the pasta and veggies, reserving about â…“ cup to drizzle on top. Gently toss until everything is evenly coated, then mix in diced cheddar cheese.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. When ready to serve, give it a final toss and garnish with additional cotija cheese, chili powder, cilantro leaves and fresh lime wedges.
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