Elote pasta salad combines the flavors of Mexican street corn with a classic pasta salad. This dish features tender pasta, grilled corn, a creamy dressing, and a sprinkle of chili powder and Cotija cheese. It’s a perfect blend of sweet, tangy, and savory – great for potlucks and BBQs.
This elote pasta salad channels the vibrant flavors of Mexican street corn in a refreshing pasta dish.
This twist on the classic combines sweet corn, tangy lime, creamy mayo, and zesty chili powder with tender pasta for a crowd-pleasing side.
It takes me back to wondering the streets of Merida and Valladolid in Yucatan, Mexico. Night after night I’d end up in the town square, taking in the scene.
Some nights I’d have a cold drink and other nights I’d indulge in elote or esquites, marquesitas, a bag of spiced chicharrons, or churros.
But the sweet corn was one of my favorites. Lime soaked corn coated in mayo and salty cheese with spicy chili on top – a winning combo!
Perfect for summer gatherings, this creamy elote pasta salad with grilled corn balances rich, spicy, and fresh elements in every bite. The charred corn adds a smoky depth, while crumbled cotija cheese provides a salty punch.
Read the step by step instructions below, with photos, and learn how to make elote pasta salad at home.
Ingredients
See the recipe card for exact amounts.
- Pasta: Choose a short, sturdy shape like the ditali I used, to help hold onto the dressing.
- Corn: Fresh or frozen corn, grilled for a smoky flavor.
- Cotija cheese: This is a crumbly, salty cheese that’s traditional in elote, and I buy it when I can find it.
- Mayonnaise: Provides creaminess and helps bind the salad.
- Greek yogurt: Adds tanginess and balances the richness of the mayo.
- Lime juice: Brightens the flavors and adds acidity.
- Chili powder: Gives a smoky, spicy kick.
- Cilantro: Adds freshness and a pop of color.
- Tajin: A chili lime salt that adds another layer of flavor.
Substitutions
- Pasta: Any short pasta works, like ditali or ditalini, orecchiette. Shorter shapes hold the dressing well.
- Cotija cheese: I use feta cheese as a substitute when I can’t find cotija in my small Canadian cities.
Want to make this elote pasta salad spicy?
Add diced jalapeños or serrano peppers to the salad, or add cayenne powder or hot sauce to the dressing.
Instructions
Prep Tips
This salad comes together really quickly once the pasta and corn are cooked. You can do these at the same time for a total of 15 minutes or so of cooking time.
Start by boiling the pasta to al dente according to the package instructions. Once it’s done, drain it and then rinse it well with cold water to stop the cooking process and cool the pasta.
- Make the dressing by mixing all of the dressing ingredients together. Set aside.
- Heat a cast iron skillet over medium-high heat. Add the corn. Cook the corn for about 8-10 minutes, until it gets nicely charred and browned. Stir only occasionally, to let the corn brown.
- Once the corn is browned, add the garlic and lime juice and cook for about a minute. Remove from heat and cool briefly.
- Transfer the cooled pasta to a large mixing bowl.
- Add the cooled charred corn.
- Add lime zest and the cheese.
- Next add the dressing.
- Mix well and add the cilantro.
Serve the pasta salad right away or refrigerate for later. I like to add extra cilantro, a sprinkle of Tajin, and a lime wedge for serving.
Tips for making elote pasta salad
- Don’t overcook the pasta: Cook it al dente as it will continue to absorb dressing.
- Grill the corn: This adds a smoky flavor that elevates the dish.
- Adjust the seasoning: Taste and adjust salt, lime juice, and chili powder before serving.
- Reserve some cheese and cilantro for garnishing just before serving.
What to serve with pasta salad
If you’re hosting or attending a BBQ this pasta salad goes well with grilled chicken or burgers. Try it with a jalapeño cheddar burger or a chipotle black bean burger.
For a dinner party pair this pasta salad with grilled fish or buffalo shrimp tacos.
For a quick weeknight dinner air fryer cumin chicken or air fried salmon along with a light fennel and carrot side salad.
Try grilled elote, elote fries, or Mexican street corn flatbread pizza next.
More Pasta Salad Recipes
Storage
Store elote pasta salad in an airtight container in the refrigerator for up to 3-4 days.
FAQs
Yes, you can make elote pasta salad ahead of time. In fact, making it a few hours or even a day in advance can enhance the flavors.
Elote Pasta Salad
Ingredients
For the Salad
- 8 oz Ditali pasta cooked to al dente
- 4 cups corn
- 3.5 oz Cotija cheese or feta cheese
For the Dressing
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- lime zest from one lime
- ½ teaspoon chili powder
- salt + black pepper to taste
- Tajin optional, for garnish
- cilantro optional, for garnish
Instructions
For the Dressing
- Combine the yogurt, mayonnaise, 1 teaspoon of lime juice, half of the lime zest, chili powder, and salt and pepper. Set aside.
For the Salad
- Cook the pasta to al dente. Drain and rinse with cold water.
- Meanwhile, char the corn. Heat a few teaspoons of oil in a skillet over medium to medium-high heat. When it’s hot, add the corn. Cook, stirring minimally, for about 8-10 minutes. Once it’s browned and the pan is drying out, add the garlic and 2 tablespoons of lime juice. Stir over heat for about a minute. Remove from heat.
- To assemble the salad: add the pasta, corn, cheese, and dressing to a large bowl. Stir until well combined. Garnish with cilantro and Tajin if using, and serve.
Video
Notes
- Don’t overcook the pasta: Cook it al dente as it will continue to absorb the dressing.
- Store elote pasta salad in an airtight container in the refrigerator for up to 3-4 days.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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Let me know if you have questions about this recipe! It’s one of my favorite summer recipes.