Why You’ll Love Easy Elote Pasta Salad Recipe
This pasta salad is a fusion of comfort and zest, combining the richness of a creamy pasta salad with the irresistible flavor of elote. It’s simple to prepare, easily made ahead of time, and a guaranteed crowd-pleaser. The smoky, tangy, and slightly spicy notes make it stand out from traditional pasta salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Short pasta (rotini, penne, or bowties)
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Corn kernels (grilled, roasted, or canned)
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Mayonnaise
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Sour cream or Mexican crema
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Fresh lime juice
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Garlic powder
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Chili powder
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Cotija cheese, crumbled (or feta as a substitute)
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Fresh cilantro, chopped
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Salt and black pepper
Directions
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Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
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In a skillet or grill pan, lightly char the corn until golden brown for extra flavor. If using canned corn, drain well before charring.
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In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper to form the dressing.
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Add cooked pasta, corn, and cilantro to the bowl and toss until evenly coated.
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Sprinkle crumbled cotija cheese on top and adjust seasoning as needed.
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Chill for at least 30 minutes before serving to let the flavors develop.
Servings and timing
Serves 6–8.
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 30 minutes
Total time: 1 hour
Variations
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Spicy Kick: Add diced jalapeños or a dash of hot sauce.
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Protein-Packed: Stir in grilled chicken, shrimp, or black beans.
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Cheese Swap: Use feta or queso fresco if cotija isn’t available.
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Extra Veggies: Mix in red onion, bell peppers, or cherry tomatoes.
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Lighter Version: Use Greek yogurt in place of sour cream.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing. This pasta salad is best served cold and does not need reheating.
FAQs
Can I make this pasta salad ahead of time?
Yes, it’s best when chilled for a few hours so the flavors meld together.
Can I use frozen corn?
Yes, thaw it first and roast or grill it for best flavor.
Do I have to char the corn?
It’s not required, but it adds a smoky, authentic elote flavor.
Can I make it without mayonnaise?
Yes, replace mayo with more sour cream or Greek yogurt.
Is cotija cheese necessary?
Cotija adds authentic flavor, but feta works as a good substitute.
Can I serve this warm?
It’s traditionally served chilled, but it can also be enjoyed at room temperature.
What type of pasta works best?
Short pasta shapes like rotini, penne, or bowties hold the creamy dressing well.
Can I make it spicier?
Yes, add cayenne pepper, jalapeños, or chili flakes.
How long does it keep in the fridge?
Up to 4 days in a sealed container.
What can I serve with elote pasta salad?
It pairs perfectly with grilled meats, tacos, or as part of a summer barbecue spread.
Conclusion
Easy elote pasta salad is a creamy, zesty, and flavorful twist on classic pasta salad that brings the essence of Mexican street corn to your table. Simple to make and guaranteed to impress, it’s the perfect side dish for summer gatherings, family dinners, or anytime you want a taste of bold, refreshing flavors.
Easy Elote Pasta Salad
A creamy, zesty pasta salad inspired by Mexican street corn (elote), made with tender pasta, sweet corn, cotija cheese, and a chili-lime dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 12 oz pasta (rotini, penne, or shells work well)
- 2 cups corn kernels (grilled, roasted, or frozen & thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup fresh cilantro, chopped
- Optional: extra lime wedges for serving
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, zest, chili powder, paprika, cayenne, salt, and pepper.
- Add cooled pasta, corn, cotija cheese, and cilantro. Toss until everything is evenly coated in the dressing.
- Chill in the refrigerator for 30 minutes before serving for best flavor.
- Garnish with extra cheese, cilantro, and lime wedges if desired.
Notes
- For extra flavor, char the corn on a grill or skillet before adding.
- Can be made ahead — just stir and add a squeeze of lime before serving.
- Adjust chili powder and cayenne for your preferred spice level.
