Elote Pasta Salad

If you are looking for a summer pasta salad that will have everyone coming back for seconds, this elote pasta salad is the one. It is packed with all the bold, smoky, creamy flavors of Mexican street corn, tossed with tender pasta and the most delicious elote dressing you have ever had on a pasta salad.

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You'll love this elote pasta salad

It's so full of flavor. This elote pasta salad does not hold back. The smoky charred corn, the creamy dressing, the salty cotija cheese, the fresh cilantro, and lime. Every single bite is packed with so much flavor. It is the kind of pasta salad that makes people stop mid-conversation to ask for the recipe.

It's the perfect summer pasta salad. Sweet corn season is one of my favorite things about summer, and this Mexican street corn pasta salad is the best way to make the most of it. It is fresh, colorful, and absolutely perfect for warm-weather entertaining.

It's so easy to make. This recipe comes together with simple, easy-to-find ingredients and straightforward steps. It is the perfect no-fuss side dish that you can throw together in about 30 minutes.

It's great for making ahead. Like most pasta salads, this elote pasta salad actually gets better as it sits in the fridge, with the flavors coming together. It is the perfect make-ahead side dish for any summer party or cookout.

Ingredients

Pasta. I've used both small elbow noodles and orecchiette for this Mexican street corn pasta salad, but mini shells or ditalini pasta would also be really great options. You want a smaller pasta shape that catches every single bite of that creamy elote dressing.

Corn. You can use corn on the cob, grilled corn, or canned or frozen corn for this recipe. I used frozen corn for this version, so the directions below reflect that. No matter which kind you use, you'll still get all those delicious, sweet, smoky flavors. That said, if you want to take this recipe over the top, use grilled corn. The charred, smoky flavor is absolutely incredible.

Red Onion. Pro tip: if you are using red onion in any summer pasta salad, rinse your diced onion under cold water before adding it to the bowl. It takes away that sharp, tangy raw onion bite but still leaves just enough flavor. This little trick is a total game-changer.

Jalapeno. I removed the seeds from my jalapeno to keep the heat mild, but if you love a spicy elote pasta salad, leave those seeds in. It is completely up to your personal spice preference.

Cilantro. Fresh cilantro adds such a bright, vibrant flavor to this street corn pasta salad. I love it in here! If you are not a cilantro person, you can leave it out, but I really think it makes the dish.

Cotija Cheese. Salty cotija cheese is absolutely a must in this elote pasta salad. It adds that savory, salty depth that ties everything together and makes it taste like the real thing. It also makes for the most beautiful finishing topper alongside extra-fresh cilantro. Queso fresco works great as a substitute if you cannot find cotija at your store.

Mayo. Mayo is the creamy base of the elote dressing, and it is non-negotiable. It gives the dressing that rich, luscious texture that coats every piece of pasta perfectly.

Sour Cream. Regular sour cream works great here, but you can also use Mexican crema for a slightly thinner, more authentic elote flavor. Both are delicious.

Lime Juice. Fresh lime juice is a must for this dressing. It adds brightness and a little acidity that cuts through all that richness, making the whole salad taste so fresh and vibrant. Do not use bottled lime juice here if you can avoid it.

Chili Powder. The chili powder adds a smoky, slightly spicy depth to the dressing that is just so good. It is what gives this elote pasta salad its signature street corn flavor.

Cayenne Pepper. Just a little cayenne adds another layer of heat and flavor to the dressing. You can adjust the amount based on how spicy you like things.

Garlic Powder. I used garlic powder rather than fresh garlic in this recipe, but fresh minced garlic works great too if that is what you have on hand.

Salt and Pepper. Always season to taste. A good pinch of salt and fresh cracked black pepper round out the dressing beautifully.

How to make elote pasta salad

1. Bring a large pot of salted water to a boil over medium-high heat and cook your pasta according to the package directions until al dente. You want the pasta to have a slight bite to it so it holds up in the salad.
2. Once cooked, drain the pasta and immediately run cold water over it to stop the cooking process. Set the cooled pasta aside in a large mixing bowl.
3. While your pasta cooks, prepare your corn. If you are using frozen corn, heat a skillet over medium-high heat with a drizzle of olive oil or a little butter, and cook the corn until it gets some color, about 5 to 7 minutes. Season with a little salt and pepper. You want a little char on the kernels for that smoky elote flavor!
4. Make the elote dressing. In a small bowl, whisk together the mayo, sour cream, lime juice, chili powder, cayenne pepper, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust the seasoning as needed.
5. Add the charred corn, diced red onion, diced jalapeno, and fresh cilantro to the bowl with the pasta. Pour the elote dressing over everything and toss until every piece of pasta is well coated.
6. Transfer the pasta salad to your serving bowl or dish, then top generously with cotija cheese and extra-fresh cilantro. Cover and refrigerate for at least 30 minutes before serving to let the flavors come together. Serve cold and enjoy!

Tip: For the best results, let your elote pasta salad chill in the refrigerator for at least 2 hours before serving. Overnight is even better! The flavors meld together the longer it sits, and it makes such a difference in the final dish. This also makes it a perfect make-ahead recipe for parties!

Substitutions and variations

Grilled corn. If you have fresh corn on the cob, grilling it is absolutely the move for this recipe. The charred, smoky kernels take this elote pasta salad to a completely different level. Just grill your corn directly on the grates, let it cool slightly, then cut the kernels off the cob and use them in place of the frozen corn.

Queso fresco instead of cotija. If your local grocery store does not carry cotija cheese, queso fresco is the next best thing. It has a similar mild, crumbly, slightly salty quality that works beautifully in this Mexican street corn pasta salad.

Add protein. Want to make this elote pasta salad a full meal? Add some grilled chicken, shrimp, or even black beans. All three pair really well with the bold elote flavors and make this dish hearty enough to serve as a main course.

Make it spicier. Love heat? Add more cayenne to the dressing, leave the seeds in your jalapeno, or drizzle hot sauce or Tajin over the top right before serving.

Swap the pasta shape. Orecchiette is my first choice because those little cups scoop up all that creamy dressing so well, but rotini, cavatappi, farfalle, or any small-to-medium pasta shape will work well here. Just make sure whatever you use is cooked al dente so it holds up in the salad.

Tips for Making the Best Elote Pasta Salad

Cook your pasta al dente. This is important for any cold pasta salad. Al dente pasta holds its shape and texture much better once it is chilled and dressed. Overcooked pasta gets mushy in the fridge, and no one wants that.

Salt your pasta water generously. Your pasta water should taste like the ocean. This is your one opportunity to season the pasta from the inside out, and it makes a real difference in the salad's overall flavor.

Cool the pasta completely before dressing it. If you toss your pasta with the elote dressing while it is still warm, it will absorb too much dressing, leaving you with a dry pasta salad. Make sure everything is at room temperature or cooler before combining.

Let it chill before serving. I know it is tempting to dig in right away, but this elote pasta salad is so much better after it has had at least 30 minutes in the fridge. An hour is even better. The flavors meld together beautifully as it sits.

Taste and adjust before serving. Cold temperatures mute flavors, so always taste the pasta salad right before serving and adjust the salt, lime juice, or seasoning as needed. A fresh squeeze of lime right before serving does wonders.

Add extra dressing on the side. If you are making this ahead of time, set aside a little extra dressing in a small container in the fridge. Pasta absorbs dressing as it sits, so a little extra right before serving keeps everything perfectly coated and saucy.

How to Store Elote Pasta Salad

Store any leftover elote pasta salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will continue to absorb the dressing as it sits, so the salad may be a little less saucy on day two or three. Just give it a stir, add a small squeeze of fresh lime juice, and it will taste just as good. I do not recommend freezing this pasta salad since the mayo-based dressing does not hold up well in the freezer.

FAQs

What is elote?

Elote is the Mexican Spanish word for corn, and it is most commonly used to refer to Mexican street corn, which is grilled corn on the cob slathered in a creamy, tangy sauce made with mayo or crema, cotija cheese, chili powder, lime juice, and cilantro. It is one of the most iconic Mexican street foods, and the flavor combination is absolutely addictive. This elote pasta salad takes all those same flavors and transforms them into a cold, crowd-friendly side dish perfect for parties and cookouts.

Can you make elote pasta salad ahead of time?

Yes! This is actually one of the best pasta salads to make ahead because the flavors get even better as they sit together in the fridge. You can make it up to 24 hours in advance. If you are making it more than a few hours ahead, I recommend storing a small amount of extra dressing separately and stirring it in right before serving, since the pasta will absorb the dressing as it sits.

What pasta shape is best for elote pasta salad?

You want a small to medium pasta shape with nooks and ridges that can scoop up and hold onto all that creamy elote dressing. Orecchiette is my top pick for this recipe, but mini shells, rotini, cavatappi, or ditalini are all great options too.

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Want more summer salad recipes?

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