If you are looking for a summer pasta salad that is going to 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 dressing you have ever had on a pasta salad. It is the kind of dish that looks impressive on a table but is genuinely so easy to pull together.
You'll love this elote pasta salad
It's so full of flavor. This elote pasta salad does not hold back in the flavor department. The smoky charred corn, the creamy dressing, the salty cotija cheese, the fresh cilantro, and lime. Every single bite is so good. 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 take full advantage of it. It is fresh, colorful, and just so 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 for any summer gathering!
Ingredients
Pasta. I used 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 all that creamy dressing in every bite!
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 that is what the directions below reflect. No matter which kind you use, you are still going to get all those delicious, sweet, smoky elote flavors!
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 for summer salads.
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 Mexican street corn pasta salad. I love it in here! If you are a cilantro-averse 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 this 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!
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 sweetness that cuts through all that richness and makes the whole salad taste so fresh and vibrant.
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 that 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 a little black pepper round out the dressing beautifully.
How to make elote pasta salad
- Bring a large pot of water to a boil over medium heat and cook your pasta according to the package directions.
- Once cooked, drain the pasta and immediately run cold water over it to stop the cooking process. Set it aside to cool completely.
- In a medium to large skillet, roast your corn over medium-high heat with a small drizzle of olive oil or a pat of butter. Cook until the corn is nicely browned and charred in spots, about 5 minutes.
- Pour the roasted corn into a bowl and pop it in the freezer for a few minutes to cool down quickly while you prep the rest of your ingredients.
- Dice your red onion, seed and dice your jalapeno, and roughly chop your fresh cilantro.
- In a large bowl, combine your cooled pasta, red onion, jalapeno, cilantro, cotija cheese, and roasted corn.
- In a separate bowl, whisk together your dressing: mayo, sour cream, fresh lime juice, chili powder, cayenne pepper, garlic powder, salt, pepper, and a small splash of water to loosen it up a bit.
- Pour the dressing over the pasta salad and toss everything together until well-coated.
- Top with additional fresh cilantro and cotija cheese and serve!
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 so beautifully 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
Add more veggies. This recipe is so easy to bulk up with extra vegetables! Green onions, black beans, or diced bell pepper would all be really delicious additions. Black beans especially make this feel a little heartier and add a great pop of color to the bowl.
Lighten up the dressing. If you want to make a lighter version of this elote pasta salad, you can substitute the mayo or sour cream for plain Greek yogurt. It still gives you that creamy texture with a slightly tangier flavor, and avocado oil mayo is another great swap if you are looking for a lighter option.
FAQs
What is elote dressing made of?
Elote dressing is made with mayo, sour cream, fresh lime juice, chili powder, cayenne pepper, garlic powder, salt, and pepper. It is creamy, smoky, a little spicy, and incredibly flavorful.
How do you make pasta salad not soggy?
The key to avoiding soggy pasta salad is to slightly overcook your pasta, about 2 to 3 minutes past al dente, and then immediately run cold water over it as soon as you drain it. This stops the cooking process and firms up the pasta so it holds its shape and does not absorb too much dressing. Also, if you are making this ahead of time, you can always set a little extra dressing aside to toss in right before serving if the pasta has absorbed too much while it chilled in the fridge!
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Want more summer salad recipes?
Elote Pasta Salad
Ingredients
PASTA SALAD
- 1 16 oz box pasta
- 4 cups of corn
- 2-3 cloves garlic
- 1 jalapeno
- 1 bunch cilantro
- ½ cup red onion
- 1 cup cojita cheese
DRESSING
- 1 cup sour cream
- 1 cup mayo
- 2 limes juiced
- 2 tablespoon chili powder
- 2 tablespoon cumin
- 1 tablespoon tajin or elote seasoning like TJs
- 2 tablespoon garlic powder
Instructions
- Bring a large pot of water to a boil, over medium heat, and cook your noodles according to the package directions.
- Drain the pasta, once cooked, and immediately run cold water over them to stop them from cooking while cooking.
- Set your pasta aside to cool.
- In a medium to large frying pan, roast your corn over medium-high heat with a dash of olive oil or butter.
- Once your corn is browned, should be about 5 minutes, pour your corn into a bowl and place it in the freezer for it to quickly cool down.
- Let your corn cool while you prepare your other pasta salad ingredients. Dice your red onion, seed dice your jalapeno and roughly chop your cilantro.
- In a large bowl, pour in your cooled pasta, red onion, jalapeno, cilantro, cojita cheese and corn.
- In a separate bowl, mix your dressing: sour cream, mayo, lime juice, chili powder, cayenne pepper, garlic powder, salt, pepper, and water.
- Pour over your pasta salad, and mix well.
- Top with additional cilantro and cojita cheese and enjoy!
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