Why You’ll Love Elote Pasta Salad Recipe Recipe
This Mexican Street Corn Pasta Salad combines creamy, tangy, spicy, salty, and slightly sweet flavors in every bite. The combination of mayo and sour cream creates a rich dressing without overwhelming the pasta, while fresh lime juice and zest brighten everything up.
It’s also an excellent make-ahead recipe. Giving the salad time to chill allows the dressing and seasonings to blend with the pasta, corn, and vegetables. You can easily adjust the heat by changing the amount of jalapeño, and the recipe works with different small pasta shapes if ditalini isn’t available.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mayo
- Sour cream
- Fresh lime juice
- Tajín seasoning
- Fresh lime zest
- Ditalini pasta, or another small pasta shape
- Corn on the cob, cooked, cooled, and removed from the cob
- Unsalted butter
- Garlic cloves, crushed
- Jalapeño peppers, deseeded and minced
- Red onion, diced
- Cotija cheese, crumbled
- Scallions, thinly sliced
- Fresh cilantro leaves
- Jalapeño, thinly sliced for garnish
- Lime wedges for serving
Directions
- Start by preparing the creamy dressing. Add the mayo, sour cream, fresh lime juice, Tajín seasoning, and lime zest to a medium bowl. Whisk until smooth and thoroughly combined. Cover the bowl and refrigerate the dressing while preparing the remaining ingredients.
- Cook the ditalini pasta according to the package directions until tender. Drain well and set it aside to cool. If the pasta begins sticking together as it cools, briefly rinse it under cold water and drain again.
- Cook the corn using your preferred method. Grilling, boiling, roasting, or steaming all work well. Allow the corn to cool enough to handle, then carefully cut the kernels from the cobs.
- Melt the unsalted butter in a small skillet over medium heat. Add the crushed garlic and minced jalapeños. Cook for about 1 minute, stirring constantly so the garlic becomes fragrant without burning. Remove the skillet from the heat and allow the mixture to cool for a few minutes.
- Place the cooled pasta and corn kernels in a large mixing bowl. Add the garlic and jalapeño butter, diced red onion, two-thirds of the crumbled cotija cheese, half of the sliced scallions, and the prepared creamy dressing.
- Gently toss everything together until the pasta and vegetables are evenly coated with dressing. For the most developed flavor, cover and refrigerate the salad for about 2 hours before serving.
- Just before serving, transfer the pasta salad to a serving bowl or platter. Sprinkle the remaining cotija cheese and scallions over the top, then garnish with fresh cilantro leaves and thinly sliced jalapeño.
- Serve with fresh lime wedges on the side so everyone can squeeze additional lime juice over their portion.
Servings and timing
This Elote Pasta Salad makes approximately 8 servings and takes about 30 minutes to prepare and cook. If you choose to chill it for the recommended 2 hours before serving, plan for additional resting time.
The recipe works especially well as a side dish for cookouts, picnics, potlucks, barbecues, and casual family meals. It can also be prepared earlier in the day and refrigerated until you’re ready to serve.
Variations
For a milder pasta salad, use only one jalapeño in the salad mixture and leave off the sliced jalapeño garnish. Removing the seeds and membranes will also reduce the heat.
For a smokier flavor, grill or char the corn before removing the kernels from the cob. The caramelized spots complement the creamy lime dressing particularly well.
If fresh corn isn’t available, you can use thawed frozen corn. For additional flavor, sauté it briefly in a hot skillet until some of the kernels develop golden-brown edges.
Ditalini is ideal because its small size distributes evenly throughout the salad, but elbow macaroni, small shells, rotini, or another short pasta can be substituted.
If cotija cheese is unavailable, crumbled queso fresco or feta can work as alternatives. Feta has a sharper, saltier flavor, so you may want to adjust the seasoning accordingly.
For extra vegetables, try adding diced red bell pepper, avocado, chopped tomatoes, or additional scallions. Add avocado shortly before serving to keep it fresh.
Storage/Reheating
Store leftover Elote Pasta Salad in an airtight container in the refrigerator. For the best texture and freshness, enjoy it within 3 to 4 days.
Because this salad contains a creamy mayo and sour cream dressing, keep it refrigerated until close to serving time. When serving it outdoors or at a gathering, avoid leaving it sitting at room temperature for extended periods.
The pasta may absorb some of the dressing while refrigerated, making leftovers slightly less creamy. Before serving again, stir the salad thoroughly. If necessary, you can refresh it with a small spoonful of mayo or sour cream and an extra squeeze of fresh lime juice.
This salad is intended to be served chilled or cool, so reheating isn’t necessary. Freezing is not recommended because the creamy dressing can separate and the pasta and vegetables may lose their preferred texture after thawing.
FAQs
What is Elote Pasta Salad?
Elote Pasta Salad is a pasta-based dish inspired by Mexican street corn, or elote. It combines pasta and corn with ingredients commonly associated with elote flavors, including creamy dressing, lime, chile seasoning, cotija cheese, and fresh cilantro.
Can I make Elote Pasta Salad ahead of time?
Yes. In fact, chilling the finished salad for around 2 hours gives the ingredients time to blend. You can prepare it earlier in the day, refrigerate it, and add the final cheese, scallions, cilantro, jalapeño, and lime just before serving.
What pasta is best for Mexican Street Corn Pasta Salad?
Ditalini works particularly well because the small pieces mix easily with the corn kernels and other chopped ingredients. Small shells, macaroni, rotini, and similar short pasta shapes are also suitable.
Can I use frozen corn instead of corn on the cob?
Yes. Thaw and drain frozen corn before adding it to the recipe. For extra flavor, sauté the kernels in a skillet until lightly browned before cooling and adding them to the pasta salad.
How can I make this pasta salad less spicy?
Use one jalapeño instead of two in the main salad and omit the sliced jalapeño garnish. Be sure to remove the jalapeño seeds and membranes as well. You can also reduce the amount of Tajín according to your preferred spice level.
What can I substitute for Tajín seasoning?
If you don’t have Tajín, you can create a simple alternative using chili powder with a little salt and additional lime zest or lime juice. The exact flavor will differ, but you’ll still get the combination of chile, citrus, and salt that complements the corn.
What can I use instead of cotija cheese?
Queso fresco is a good option if you want a mild, crumbly cheese. Feta can also work because of its crumbly texture and salty flavor, although its taste is more pronounced than cotija.
Can I grill the corn for this recipe?
Absolutely. Grilling is an excellent way to prepare the corn because the lightly charred kernels add smoky flavor and complement the creamy, tangy dressing. Let the grilled corn cool before slicing the kernels from the cob.
How long does Elote Pasta Salad last in the refrigerator?
Stored properly in an airtight container, the pasta salad is best eaten within 3 to 4 days. Stir it before serving leftovers and refresh it with a little lime juice or creamy dressing if the pasta has absorbed too much moisture.
Can I serve Elote Pasta Salad warm?
It can be eaten slightly warm after preparation, but its creamy dressing and fresh garnishes make it especially well suited to being served chilled or cool. Chilling also gives the flavors more time to come together.
Conclusion
Elote Pasta Salad turns the familiar flavors of Mexican street corn into a creamy, colorful pasta side dish. Sweet corn, tender pasta, cotija cheese, fresh lime, Tajín, jalapeños, garlic, scallions, and cilantro create a combination that’s tangy, savory, slightly spicy, and refreshing.
With about 30 minutes of active preparation and enough for approximately 8 servings, it’s an easy choice for summer cookouts, potlucks, family dinners, and parties. Prepare it ahead when possible, let it chill so the flavors can develop, and finish each serving with a squeeze of fresh lime for an extra burst of brightness.
