Elote Pasta Salad

If you’ve ever had Mexican street corn, also known as elote, then you know it’s a flavor explosion in every bite. That juicy corn charred on the grill, slathered in creamy mayo, lime, cheese, and a sprinkle of chili powder? Pure magic.

Now imagine all that goodness turned into a pasta salad. Yep, this elote pasta salad takes everything you love about that street food classic and transforms it into a hearty, creamy, slightly spicy dish that’s perfect for cookouts, potlucks, or honestly, just dinner on a Tuesday night.

I made this for a small family get-together last weekend, and I kid you not, people were scraping the bowl. It’s one of those dishes that feels familiar but also a little unexpected. The sweetness of the corn balances out the tangy lime and creamy dressing, and the pasta brings it all together into a satisfying, comfort-filled meal. You can serve it warm or chilled, and it holds up really well in the fridge, so yes, it’s definitely meal prep–friendly.

What I really love is how customizable it is. Don’t have cotija cheese? Use feta. Want more heat? Add some jalapeños or a dash of hot sauce. Want to keep it vegetarian? Skip any add-ins like bacon or grilled chicken. You can truly make this dish your own without losing the core flavors that make elote so crave-worthy. And bonus: it’s a conversation starter. Everyone always asks, “Wait, what’s in this?!”

So if you’re looking for a side dish that steals the spotlight, or a main that doesn’t feel boring, this elote pasta salad is calling your name.

Why You’ll Love It

• Bold, Flavor-Packed Combo: The smoky charred corn, tangy lime, creamy mayo, and salty cheese blend perfectly, giving you that familiar elote taste with an added twist.
• Perfect for Any Occasion: Whether it’s a summer BBQ, a picnic, or just a casual weeknight dinner, this pasta salad is always a hit. It’s versatile and works as a side or even as a main dish.
• Customizable to Your Taste: You can add or skip ingredients like jalapeños for heat, chicken for protein, or cilantro for freshness, making this dish super adaptable to what you have on hand.
• Make-Ahead Friendly: This salad keeps well in the fridge, so it’s a great option for meal prep or leftovers. The flavors only get better as they marinate, making it perfect for busy days.
• Kid-Approved: With its creamy texture and mild spice, this dish is a great way to introduce new flavors to your little ones without overwhelming their taste buds.

Ingredient List

For the Salad:

• 12 oz (340g) pasta (penne or rotini works best)
• 2 cups corn kernels (fresh, frozen, or grilled)
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup cotija cheese, crumbled (or feta as a substitute)
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1 tablespoon lime juice (about 1 lime)
• 1 teaspoon chili powder
• Salt and pepper to taste

Optional Add-Ins:

• 1/2 cup crumbled bacon or grilled chicken (for extra protein)
• 1 small jalapeño, diced (for a spicy kick)

Ingredient Notes

• Pasta: I prefer using rotini or penne because the sauce clings to the grooves, but any short pasta will do!
• Corn: Grilled corn gives this dish that signature smoky flavor, but frozen or fresh corn works great if you’re short on time.
• Cotija Cheese: This cheese is essential for that authentic elote flavor. If you can’t find it, feta cheese is a close substitute.
• Mayonnaise & Sour Cream: This combination creates a creamy dressing with a slight tang. If you prefer a lighter version, you can swap the mayo with Greek yogurt.
• Lime Juice: Fresh lime juice adds the perfect acidity and brightness—don’t substitute with bottled lime juice, as it won’t have the same zing.
• Chili Powder: It adds just the right amount of warmth without being too spicy. Feel free to add more if you like extra heat!

Kitchen Equipment Needed

• Large Pot: For boiling the pasta, make sure it’s big enough to hold all the pasta without overcrowding.
• Colander: To drain the pasta and rinse it with cold water to stop the cooking process and keep it from getting mushy.
• Grill or Skillet: For charring the corn, giving it that smoky flavor. A grill pan works great if you don’t have access to an outdoor grill.
• Large Mixing Bowl: To combine the pasta, corn, and all the creamy ingredients. The bigger, the better!
• Sharp Knife: For chopping the red onion, cilantro, and any other fresh ingredients.
• Measuring Spoons: For accurately measuring out the lime juice, chili powder, and other spices.
• Cheese Grater (optional): If you’re grating your own cotija cheese instead of buying it crumbled.

I love using a cast iron grill pan for charring corn—it gives that perfect crispy edge while keeping the corn juicy inside.

Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil. This will help the pasta cook evenly and prevent it from sticking together.
• Add the pasta to the boiling water and cook according to the package directions until al dente. Usually, this is about 8–10 minutes.
• Drain the pasta using a colander and rinse it under cold water to stop the cooking process. This also helps the pasta stay firm in the salad.

Pro Tip: If you’re making this in advance, toss the drained pasta with a little olive oil to keep it from sticking together while it cools.

Step 2: Grill or Char the Corn

• Preheat your grill or grill pan to medium-high heat. If you’re using a grill pan, lightly grease it with a bit of oil.
• Place the corn directly on the grill (or in the pan) and cook for 5–7 minutes, turning occasionally, until it’s charred on all sides.
• Remove the corn from the heat and let it cool slightly. Once cool enough to handle, use a sharp knife to carefully cut the kernels off the cob.

Pro Tip: If you’re using frozen corn, sauté it in a skillet with a little oil until it’s browned and crispy, mimicking that grilled flavor.

Step 3: Mix the Salad Dressing

• In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, salt, and pepper.
• Whisk everything together until the dressing is smooth and creamy. Adjust the seasoning by adding more lime juice or chili powder if needed.

Pro Tip: Taste the dressing before mixing it with the pasta. The dressing should have a nice balance of creamy, tangy, and slightly spicy flavors—add more lime juice if it feels too heavy.

Step 4: Combine the Pasta and Corn

• Add the cooled pasta to the bowl with the dressing. Toss it gently until the pasta is well coated.
• Stir in the grilled corn, red onion, and cilantro. Mix everything together until evenly distributed.

Step 5: Add the Cheese and Optional Extras

• Sprinkle the cotija cheese over the pasta salad and gently fold it in to distribute it without breaking it up too much.
• If you’re adding protein (like grilled chicken or bacon) or extra heat (like diced jalapeños), fold those in now.

Step 6: Chill or Serve

• For the best flavor, cover the salad and let it chill in the fridge for at least 30 minutes. This allows the flavors to meld together.
• Serve chilled or at room temperature, and garnish with additional cilantro or lime wedges, if desired.

Pro Tip: If you’re serving this at a party, make sure to bring it out about 15 minutes before serving to take the chill off, so it’s not too cold to enjoy.

Tips and Tricks for Success

• Cook pasta al dente: Make sure you don’t overcook the pasta, as it will soften more when mixed with the dressing. Al dente pasta holds up better in a pasta salad.
• Char the corn well: Don’t be afraid to get a little black on the corn; those charred bits add so much flavor to the salad. Just be sure not to burn it completely!
• Taste and adjust: Always taste the dressing before mixing with the pasta and adjust the lime, chili powder, or salt to suit your preference.
• Chill before serving: Letting the pasta salad chill in the fridge for at least 30 minutes (or longer) helps all the flavors meld together and makes it even more delicious.
• Use fresh corn when possible: Fresh corn, especially when grilled, gives the salad that smoky, sweet flavor. But if you’re in a pinch, frozen corn works just fine.

Ingredient Substitutions and Variations

• Cotija Cheese: If you can’t find cotija, feta, or Parmesan, are great substitutes. Cotija is salty, so adjust the seasoning if you’re using a different cheese.
• Mayonnaise: If you’re looking for a lighter version, Greek yogurt or sour cream can replace some or all of the mayo. For a dairy-free option, use vegan mayo or tahini.
• Corn: Fresh corn is ideal for this recipe, but frozen corn works too. If you can’t grill it, sautéing it in a pan will give it a nice charred flavor.
• Chili Powder: For more heat, use cayenne pepper or swap in a smoked chili powder for an even deeper flavor.
• Protein: Add grilled chicken, shrimp, or bacon for a heartier dish. You can even toss in black beans for a vegetarian protein boost.
• Heat: If you like things spicy, throw in some diced jalapeños or a drizzle of hot sauce into the dressing.
• Fresh Herbs: If you’re not a fan of cilantro, try parsley or basil for a different flavor twist.

Serving Suggestions

• Perfect for BBQs and Cookouts: This pasta salad pairs wonderfully with grilled meats like steak, chicken, or even veggie burgers. It’s a crowd-pleaser at any summer gathering!
• Light Main Dish: Serve it as a light, refreshing main course with a side of grilled shrimp or roasted chicken for a complete meal.
• With Garlic Bread: I love serving this pasta salad with garlic bread and a crisp green salad—it balances the richness of the pasta and adds a nice, light crunch.
• As a Side to Tacos or Fajitas: If you’re serving tacos or fajitas, this elote pasta salad is a great side dish that complements the bold flavors of Mexican cuisine.
• For Meal Prep: It’s a great make-ahead dish for meal prepping! Serve it as part of a healthy lunch with some grilled chicken or tofu for a protein-packed, satisfying meal.

Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors get even better after sitting for a bit!
• Serve Cold: This dish is best served chilled. If it’s been sitting in the fridge, give it a quick stir before serving to redistribute the dressing.
• Add More Dressing if Needed: Pasta salads like this can absorb some of the dressing as they sit. If you find the pasta a little dry after storage, simply add a tablespoon or two of mayo or sour cream to freshen it up.
• Freezing: I don’t recommend freezing this pasta salad because the texture of the pasta and dressing may change once thawed. Stick to refrigerating for the best results!

Frequently Asked Questions

How can I make this pasta salad spicier?

If you like a bit of heat, you can add diced jalapeños to the mix or even drizzle some hot sauce into the dressing. Adjust to your desired spice level!

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works perfectly here. Just sauté it in a pan with a little oil until it gets some nice, crispy bits for that charred flavor.

Can I make this recipe ahead of time?

Yes, this pasta salad actually tastes even better after a few hours (or overnight) in the fridge. It allows the flavors to meld together beautifully.

What can I use if I can’t find cotija cheese?

Feta or Parmesan can easily replace cotija. Cotija has a salty, crumbly texture, so these cheeses will give a similar salty bite.

Can I serve this as a main dish?

Definitely! Add grilled chicken, shrimp, or even black beans for extra protein, and it makes a great light main course.

How long will this pasta salad last in the fridge?

It should last about 3-4 days in an airtight container in the fridge. Be sure to stir it before serving to keep the flavors fresh!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!