Elote Pasta Salad is an interesting twist on a classic street corn salad! Creamy, tangy, and packed with pasta, sweet corn, smoky spices, and a zesty lime dressing, this cold salad is perfect for summer cookouts, Bbq parties and potlucks. It's everything you love about pasta salads and street corn salads — in one cool, refreshing bowl!
About Elote Pasta Salad
Elote Pasta Salad brings all the bold, irresistible flavors of Mexican street corn into a creamy, satisfying pasta dish. It combines grilled or charred corn, a tangy lime dressing, crumbled Cotija cheese, and a sprinkle of smoky chili powder with tender bowtie pasta for a dish that's both hearty and refreshing.
It's a perfect choice for BBQs, picnics, or easy weeknight dinners. If you enjoy making hearty salads during summer, you might also love our Bean Pasta Salad as well as the Three Bean Salad, packed with plant-based protein and fresh veggies!
What makes this elote pasta salad special is its versatility. You can make it richer with traditional mayonnaise or lighten it up with Greek yogurt without losing any flavor. It pairs wonderfully with grilled meats, tacos, or even other summery sides like our zesty Potato Salad with Dill Pickles or the more substantial and filling Mexican Chicken Salad. Plus, it's easy to prep ahead of time, making it a go-to for gatherings or meal prep lunches!
Ingredients + Notes
1. Pasta: Short pasta shapes like rotini, shells, or elbows work best — in this case bowtie.. it's such a pretty shape! They hold the creamy dressing well and are easy to scoop. Use gluten-free or whole wheat pasta if you prefer a healthier or allergy-friendly version.
2. Corn: Fresh, grilled corn adds a slightly smoky, sweet flavor that’s essential to the “elote” vibe. You can also use canned (drained) or frozen corn (thawed and sautéed until lightly charred) when fresh corn isn’t in season.
Note: For this recipe, I used frozen corn and charred it in a skillet with a tablespoon of oil on medium heat.
3. Mayonnaise: Adds creaminess and richness to the dressing, just like in traditional elote.
4. Greek Yogurt (or Sour Cream): Balances the mayo with a bit of tang. Greek yogurt makes a healthier swap with extra protein and less fat while still giving that creamy texture.
5. Cotija Cheese: A crumbly, salty Mexican cheese that brings authenticity and umami flavour. If you can't find it, substitute with feta cheese or even grated Parmesan in a pinch.
6. Lemon or Lime Juice: Brightens the dish and mimics the fresh squeeze of lime typically added to Mexican street corn. Always go for fresh lemon juice if possible.
7. Chili Powder: Gives a warm, smoky kick and classic elote seasoning. You can use Tajín for an extra zesty and slightly spicy flavor.
8. Smoked Paprika (optional): Adds depth and a subtle smokiness. It’s optional but elevates the flavor nicely.
9. Garlic Powder: A simple way to add savory, garlicky depth without overpowering the other ingredients. You could also use two large freshly minced garlic cloves instead for a fresher flavour.
10. Salt & Pepper: Season to taste — these help balance all the flavors in the dressing.
11. Cilantro: Adds fresh, herby brightness that contrasts nicely with the creamy elements. If you're not a fan, try chopped green onions or parsley instead. I used parsley in this batch.
12. Jalapeño: For a little heat! Remove the seeds for a milder touch or skip entirely if you prefer a mild salad.
Optional Add-ins:
- Red onion (diced) for crunch and sharpness.
- Avocado for extra creaminess and healthy fats (add just before serving to preserve the green colour).
- Hot sauce or Tajín for spice lovers.
Instructions
1. Cook the pasta. Drain and rinse under cold water to stop cooking. Let it cool down completely.
2. Prepare the corn: If using fresh corn, grill it lightly for extra smoky flavor, then slice the kernels off. If using frozen or canned, you can quickly sauté it in a pan with a little cooking oil to give it some char, like I did.
3. Make the dressing: In a large bowl, whisk together the mayo, yogurt (or sour cream), lemon juice, chilli powder, paprika, garlic powder, salt, and pepper.
4. Assemble the salad: Put the cooled pasta, corn, cotija cheese, cilantro, and jalapeño in a large bowl and add the dressing gradually, Toss everything until evenly coated.
Tip: Don't add all the dressing if you don't need to. The salad should be generously coated with the dressing, not swimming in it.
5. Chill: Let the salad sit in the fridge for at least 30 minutes for the flavors to meld.
6. Serve: Garnish with extra cheese, cilantro, and a sprinkle of chili powder. Serve with lime wedges.
Top Tips
1. Char the corn for maximum flavor:
Whether you're using fresh, frozen, or canned corn, lightly charring it in a skillet or on the grill brings out that authentic roasted street corn taste.
2. Cook the pasta slightly more than al dente:
Pasta turns a little hard when cold, and although you certainly don't want mushy pasta, you don't want pasta that's too chewy either. To get the perfect texture for a cold salad, let the pasta boil for an extra 1-2 minutes than you normally would for al dente pasta.
3. Add avocado just before serving:
If you're including avocado, add it last to avoid browning and keep the texture fresh.
4. Make it your own:
Don’t be afraid to customize — swap cotija for feta, add black beans for protein, or toss in some chopped red bell pepper for crunch and color.
5. Serve it cold or room temp:
If you have the time, refrigerate the salad for at least 30 minutes before serving — it helps the flavours meld and the dressing soak in. However, you can also serve it at room temperature. It’s delicious either way, making it ideal for potlucks, BBQs, or even as a meal prep lunch.
Storage Tips
- Refrigerate in an airtight container for up to 3–4 days. The flavors deepen over time, making leftovers extra tasty!
- Stir before serving — the dressing may thicken or settle, so a quick toss helps refresh the texture.
- Avoid freezing — the creamy dressing and pasta don’t hold up well in the freezer.
- Add fresh toppings like avocado or extra cheese just before serving to keep them fresh and vibrant.
Elote Pasta Salad
Equipment
- large saucepan for cooking the pasta
- Medium Frypan for charring the corn
- small bowl for making the dressing
- large bowl for assembling the pasta
Ingredients
Salad Ingredients
- 9 oz pasta bowtie or rotini or elbow pasta
- 8 oz corn fresh, frozen or canned
- ½ cup cotija cheese
- ½ cup cilantro chopped
- ½ jalapeno chopped
Dressing Ingredients
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 2 tablespoon lemon juice
- ½ teaspoon chilli powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder or fresh minced garlic for fresh flavor
- ½ teaspoon sea salt adjust to taste
- ¼ tsp black pepper adjust to taste
Instructions
- Cook the pasta according to package directions, but slightly more than al dente (add and 1-2 minutes to the cooking time . Drain and rinse under cold water to cool. Set aside.
- If using fresh corn, grill it until lightly browned. If using frozen, add a tablespoon of oil to a hot skillet and saute the corn until slightly charred. Let it cool down.
- Make the dressing by whisking together mayonnaise, Greek yogurt (or sour cream), lemon juice, chilli powder, smoked paprika, garlic powder, salt, and pepper in a small bowl.
- Put the cooled pasta, corn, cotija cheese, cilantro, and jalapeño in a large bowl and add the dressing gradually, using only as much is required to coat the salad generously. Toss everything until evenly coated.
- Chill for at least 30 minutes if time allows, to let the flavors meld.
- Serve garnished with extra cheese, cilantro, and lime wedges.
Notes
- Char the corn for maximum flavour.
- Use as much of the dressing as required to coat the ingredients generously.
- Cook the pasta slightly more than al dente for the perfect texture upon cooling.
- Serve the salad chilled or at room temperature - it's delicious either way.
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