Elote Pasta Salad – A Creamy, Spicy Mexican-Inspired Side!

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This Elote Pasta Salad takes inspiration from Mexican street corn (elote) and transforms it into a creamy, zesty, and slightly spicy pasta dish! With roasted corn, tangy lime, smoky spices, and a creamy dressing, this salad is perfect for BBQs, potlucks, or as a side for tacos, grilled chicken, or burgers.

If you love elote (Mexican street corn) and pasta salad, this quick and easy dish is a must-try!

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Ingredients for Elote Pasta Salad

For the Pasta Salad:

  • 12 oz (340g) pasta (rotini, bowtie, or elbow)
  • 2 cups corn (fresh, frozen, or canned, roasted or grilled)
  • ½ cup Cotija cheese (or feta cheese), crumbled
  • ¼ cup red onion, finely chopped
  • 1 jalapeño, finely diced (seeds removed for less heat)
  • ¼ cup fresh cilantro, chopped

For the Creamy Dressing:

  • ½ cup mayonnaise
  • ½ cup sour cream (or Greek yogurt for a lighter option)
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Kitchen Equipment Needed

  • Large pot for boiling pasta
  • Skillet or grill for roasting corn
  • Mixing bowls
  • Whisk
  • Wooden spoon or spatula

Step-by-Step Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions until al dente.
  3. Drain and rinse under cold water to stop cooking. Set aside.

2. Roast the Corn

  1. Skillet method: Heat a dry skillet over medium-high heat and add corn. Cook for 3-5 minutes, stirring occasionally, until slightly charred.
  2. Grill method: Brush corn with olive oil and grill over medium-high heat, turning occasionally, until charred. Cut kernels off the cob.

3. Make the Creamy Dressing

  1. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper.

4. Assemble the Pasta Salad

  1. In a large bowl, combine pasta, roasted corn, Cotija cheese, red onion, jalapeño, and cilantro.
  2. Pour the creamy dressing over the pasta mixture and toss until evenly coated.
  3. Chill for 15-30 minutes before serving for the best flavor.

5. Serve & Enjoy!

  1. Garnish with extra Cotija cheese, cilantro, and a sprinkle of chili powder.
  2. Serve cold or at room temperature as a side dish for grilled meats, tacos, or burgers!
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Expert Tips for the Best Elote Pasta Salad

Use fresh lime juice – It enhances the flavor and adds brightness.
Let it chill before serving – This allows the flavors to blend together.
Add extra heat – Use chipotle powder or hot sauce for a spicier kick.

Common Mistakes to Avoid

Skipping the charring step – Roasting the corn enhances its sweetness and gives the salad its signature smoky flavor.
Overcooking the pasta – Slightly firm pasta holds up better in the salad.
Using pre-shredded cheese – Freshly crumbled Cotija melts into the dressing better.

Serving and Presentation Ideas

  • Serve in a large bowl with extra lime wedges on the side.
  • Sprinkle with Tajin seasoning for a bold, citrusy flavor.
  • Pair with grilled chicken, steak, or shrimp for a complete meal.

How to Store & Reheat Leftovers

Storage:

  • Store in an airtight container in the refrigerator for up to 3 days.

Reheating:

  • Best enjoyed cold or at room temperature.
  • If dry, mix in a little extra mayo or lime juice before serving.

Freezing:

  • Not recommended, as the dairy-based dressing may separate when thawed.

Variations and Substitutions

  • Make it vegan – Use vegan mayo, dairy-free yogurt, and plant-based cheese.
  • Try different pasta – Swap rotini for orzo, penne, or fusilli.
  • Add protein – Mix in grilled chicken, shrimp, or black beans for a heartier dish.

What to Serve with Elote Pasta Salad

  • Grilled carne asada or BBQ chicken
  • Tacos or quesadillas
  • Chips and guacamole on the side

Frequently Asked Questions (FAQ)

Can I make this pasta salad ahead of time?

Yes! Prepare up to 24 hours in advance, but stir before serving to redistribute the dressing.

Can I use canned corn instead of fresh?

Yes! Drain and roast it in a skillet for extra flavor.

What’s the best cheese substitute for Cotija?

Feta cheese works well for a similar salty, crumbly texture.

Conclusion

This Elote Pasta Salad is creamy, zesty, and bursting with bold flavors, making it the perfect side dish for summer gatherings, BBQs, or weeknight dinners!

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more flavorful pasta salad recipes!

Calories Per Serving

Approximate Calories: 350 kcal per serving (based on 6 servings).

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serves: 6

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Elote Pasta Salad – A Creamy, Spicy Mexican-Inspired Side!

  • Author: Elisa
  • Total Time: 15 minutes
Print Recipe

Description

This Elote Pasta Salad is creamy, zesty, and packed with roasted corn, Cotija cheese, and a smoky lime dressing! Perfect for BBQs and potlucks.

Ingredients

Scale

For the Pasta Salad:

  • 12 oz (340g) pasta (rotini, bowtie, or elbow)
  • 2 cups corn (fresh, frozen, or canned, roasted or grilled)
  • ½ cup Cotija cheese (or feta cheese), crumbled
  • ¼ cup red onion, finely chopped
  • 1 jalapeño, finely diced (seeds removed for less heat)
  • ¼ cup fresh cilantro, chopped

For the Creamy Dressing:

  • ½ cup mayonnaise
  • ½ cup sour cream (or Greek yogurt for a lighter option)
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions until al dente.
  3. Drain and rinse under cold water to stop cooking. Set aside.

2. Roast the Corn

  1. Skillet method: Heat a dry skillet over medium-high heat and add corn. Cook for 3-5 minutes, stirring occasionally, until slightly charred.
  2. Grill method: Brush corn with olive oil and grill over medium-high heat, turning occasionally, until charred. Cut kernels off the cob.

3. Make the Creamy Dressing

  1. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper.

4. Assemble the Pasta Salad

  1. In a large bowl, combine pasta, roasted corn, Cotija cheese, red onion, jalapeño, and cilantro.
  2. Pour the creamy dressing over the pasta mixture and toss until evenly coated.
  3. Chill for 15-30 minutes before serving for the best flavor.

5. Serve & Enjoy!

  1. Garnish with extra Cotija cheese, cilantro, and a sprinkle of chili powder.
  2. Serve cold or at room temperature as a side dish for grilled meats, tacos, or burgers!

Notes

✔ Use fresh lime juice – It enhances the flavor and adds brightness.
✔ Let it chill before serving – This allows the flavors to blend together.
✔ Add extra heat – Use chipotle powder or hot sauce for a spicier kick.

  • Prep Time: 10
  • Cook Time: 5

Nutrition

  • Serving Size: 6
  • Calories: 350

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