Elote Pasta Salad Recipe

If you love Mexican street corn (elote) and a creamy, flavorful pasta salad, this recipe is going to be your new favorite. It takes the smoky, tangy, and slightly spicy flavors of classic elote and transforms them into a hearty, crowd-pleasing pasta dish.

Elote is a staple of Mexican street food—grilled corn slathered in creamy mayo, sprinkled with cotija cheese, and finished with chili powder and lime. It’s a dish packed with bold flavors, and when combined with pasta, it becomes a rich yet refreshing salad that’s perfect for barbecues, potlucks, or a summer dinner.

This recipe is easy to make, holds up well in the fridge, and is a great way to impress guests with minimal effort. Let’s dive into what makes this dish special.

Why I Love This Recipe

Elote pasta salad brings together the best of two worlds—comforting, creamy pasta and the smoky, zesty flavors of grilled corn. Here’s why you’ll love it:

• Bold flavors in every bite: Sweet grilled corn, creamy dressing, salty cotija cheese, and a kick of spice create a perfect balance.
• Great for meal prep: It tastes even better after a few hours in the fridge, making it perfect for making ahead.
• Versatile and customizable: You can add protein, swap cheeses, or adjust the spice level to fit your taste.
• Perfect for any occasion: Whether you’re hosting a backyard barbecue or just need a quick weekday meal, this pasta salad is always a hit.

Ingredients for Elote Pasta Salad

To make this recipe, you’ll need a mix of fresh ingredients and pantry staples.

For the Salad:

• Pasta – Medium-sized shapes like rotini, penne, or cavatappi work best for holding the creamy dressing.
• Corn – Fresh corn on the cob is ideal for grilling, but canned or frozen works in a pinch.
• Cotija Cheese – This crumbly, salty cheese is essential for that authentic elote flavor. Feta or Parmesan can work as substitutes.
• Red Onion – Adds a mild bite and crunch.
• Cilantro – For freshness and color. If you’re not a fan, substitute with parsley.
• Jalapeño – Optional, but it gives a nice heat to balance the creamy dressing.

For the Dressing:

• Mayonnaise – The base of traditional elote.
• Sour Cream or Mexican Crema – Adds tanginess and creaminess.
• Lime Juice – Freshly squeezed for brightness.
• Chili Powder – Essential for that smoky, slightly spicy kick.
• Garlic Powder – Adds depth of flavor.
• Paprika – A mild smokiness complements the grilled corn.
• Hot Sauce – Optional, for an extra kick.

How Much Time Will You Need?

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

This salad comes together quickly, especially if you use pre-cooked or canned corn. However, grilling fresh corn will add an extra layer of flavor.

How to Make This Elote Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Prepare the Corn

If using fresh corn, remove the husks and silk. Grill over medium-high heat for about 8-10 minutes, turning occasionally, until charred and tender. Let it cool, then slice the kernels off the cob.

If using frozen corn, sauté it in a dry pan over medium-high heat until slightly charred. Canned corn should be drained and patted dry before charring in a skillet.

Step 3: Make the Dressing

In a large bowl, whisk together mayonnaise, sour cream (or crema), lime juice, chili powder, garlic powder, paprika, and hot sauce (if using). Taste and adjust seasoning if needed.

Step 4: Assemble the Salad

Add the cooked pasta, grilled corn, red onion, jalapeño, and cilantro to the dressing. Toss until everything is evenly coated.

Step 5: Add the Cheese

Crumble cotija cheese over the salad and gently fold it in. This keeps the cheese from getting lost in the dressing.

Step 6: Chill and Serve

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a final toss and adjust seasoning if needed.

Substitutions

• Pasta Alternatives: Swap regular pasta for whole wheat or gluten-free pasta for a healthier option.
• Dairy-Free Version: Use dairy-free mayo and a plant-based sour cream alternative. Omit the cheese or use a dairy-free substitute.
• Cheese Substitutes: Feta cheese works well if you can’t find cotija. Parmesan or queso fresco can also be used.
• Corn Variations: While grilled corn gives the best flavor, canned or frozen corn can save time. Just be sure to char it for that smoky taste.
• Milder Version: Skip the jalapeño and use sweet paprika instead of chili powder for a less spicy dish.

Best Side Dishes for Elote Pasta Salad

This pasta salad pairs well with a variety of main dishes or other sides. Here are three great options:

1. Grilled Chicken or Steak: The smoky, creamy flavors of the salad complement grilled meats beautifully.
2. Black Bean and Avocado Salad: A fresh and protein-packed side that balances the richness of the pasta.
3. Crispy Tortilla Chips with Guacamole: A classic pairing that makes for a perfect summer meal.

Serving and Presentation Tips

Presentation plays a huge role in making this elote pasta salad even more enticing. Here’s how to make it look as good as it tastes:

• Serve in a Wide, Shallow Bowl: A large, shallow serving bowl allows the vibrant colors of the corn, jalapeños, and cotija cheese to stand out.
• Garnish Strategically: Just before serving, sprinkle extra cotija cheese, a handful of fresh cilantro, and a light dusting of chili powder on top for a pop of color.
• Lime Wedges on the Side: Serve with extra lime wedges so guests can squeeze fresh juice over their portion for added brightness.
• Use a Decorative Spoon: A wooden or brightly colored serving spoon adds a rustic, inviting touch to your presentation.

Tips and Tricks to Make This Recipe Even Better

Want to take your elote pasta salad to the next level? These tips will make all the difference:

• Char Your Corn Well: The key to getting that signature elote flavor is properly charring the corn. If you’re using fresh corn, grill it until you see dark char marks. If you’re using canned or frozen corn, cook it in a dry pan until slightly blackened.
• Let It Chill: While you can eat this pasta salad right away, it tastes even better after 1-2 hours in the fridge. The flavors meld beautifully, and the dressing thickens slightly, coating the pasta perfectly.
• Don’t Overcook the Pasta: Slightly undercook the pasta by about 30 seconds less than the package instructions, as it will continue to absorb dressing.
• Adjust the Spice Level: If you love heat, add extra jalapeños or a pinch of cayenne pepper. For a milder version, use sweet paprika instead of chili powder.
• Use Freshly Squeezed Lime Juice: Bottled lime juice lacks the bright, zesty flavor that fresh lime provides. Always opt for fresh!

Common Mistakes to Avoid

Even simple recipes can go wrong if you overlook key details. Avoid these common mistakes:

• Skipping the Rinse on Pasta: Rinsing pasta under cold water after cooking stops the cooking process and prevents it from becoming mushy.
• Using Too Much Dressing at Once: Start with half the dressing, toss, and then add more as needed. Pasta absorbs liquid over time, and you don’t want it to become too heavy.
• Forgetting to Char the Corn: The smoky flavor is crucial for an authentic elote taste. Simply boiling corn won’t give you the same depth of flavor.
• Adding Cheese Too Early: If mixed in too soon, cotija cheese can dissolve into the dressing rather than staying in delicious crumbles. Add it last for the best texture.
• Not Tasting and Adjusting Seasonings: Always taste before serving! You might need more lime juice, salt, or chili powder to get the flavors just right.

How to Store It

This elote pasta salad keeps well and even tastes better the next day. Here’s how to store it properly:

• In the Fridge: Store in an airtight container for up to 3 days. The flavors will continue to develop, but the pasta may absorb some of the dressing. If it seems dry, mix in a little extra sour cream or lime juice before serving.
• In the Freezer: Freezing is not recommended, as dairy-based dressings can separate, and pasta tends to become mushy when thawed.
• Make-Ahead Tip: If preparing in advance, store the pasta and dressing separately. Mix them together an hour before serving to keep the texture fresh.

FAQ

1. Can I make this elote pasta salad ahead of time?

Yes! It actually tastes better after sitting for a few hours in the fridge. If making more than a day ahead, keep the dressing separate and mix it in before serving.

2. What’s the best pasta shape for this salad?

Short pasta with ridges, like rotini, fusilli, or cavatappi, works best. They hold onto the creamy dressing better than smooth pasta shapes.

3. Can I make this recipe dairy-free?

Absolutely! Swap out the mayonnaise and sour cream for dairy-free versions, and use nutritional yeast or a plant-based cheese alternative instead of cotija.

4. How do I make this spicier?

Add extra jalapeños, use chipotle powder instead of regular chili powder, or drizzle in some hot sauce for an extra kick.

5. What protein can I add to this pasta salad?

Grilled chicken, shrimp, or even crispy bacon make great protein additions. You can also toss in black beans for a vegetarian protein boost.

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