Elote Pasta Salad is the mashup you didn’t know you needed—creamy, smoky, and loaded with all the best Mexican street corn flavours. It’s the perfect side for BBQs, potlucks, or anytime you want a little fiesta on your plate!
I’m lucky enough to say that I’ve had the real deal when it comes to elote (aka Mexican street corn on a cob) and esquites (aka Mexican street corn in a cup). Before travelling to Mexico for the first time ever a few years back, I’ve always heard about the magical glory that is Mexican street corn and, of course, it was my first priority upon arrival.
The good news is that we did not stay on a resort so (I thought) finding elotes or esquites would surely be easy. Afterall, we are on the streets of Mexico. But, to my surprise, it was almost as hard as finding a crunchy shelled taco on my month long trip. Turns out, not every corner in Mexico has a street vendor handing out elotes (or hard tacos!) like I had imagined.
But when I finally got my hands on the real deal—freshly grilled corn slathered in creamy, tangy, cheesy goodness—it was worth the hunt. And every chance I ever got (including in Walmart parking lots!!!) I just didn’t have it in me to pass up on a cob or a cup. Let’s just say: I unlocked a new obsession and a craving that’s here to stay.
And when that craving comes a-knockin’, so does this Mexican street corn pasta salad. With smoky chared corn, a creamy lime dressing, crumbled cotija, and a hint of spice, it brings all those mouthwatering flavours into a fresh, hearty pasta salad. Whether you’re serving it at a BBQ or craving a quick fiesta in a bowl, this salad is your new go-to for satisfying that elote fix—no street vendors required!
WHAT YOU’LL NEED TO MAKE THIS ELOTE PASTA SALAD RECIPE
This elote pasta salad is a fun and easy twist on the classic Mexican street corn, featuring a creamy, smoky, and slightly spicy flavour. Perfect for BBQs, potlucks, or as a side dish for any meal, it’s packed with fresh corn, tangy lime, creamy dressing, and a hint of chili powder. With a few other flavourful ingredients, it’s everything you love about elote—now in pasta form! Here’s what you’ll need to make it in a little bit more detail:
- Pasta: Well, duh! Pasta is the base of the salad and gives the dish its hearty texture, soaking up all the creamy dressing and smoky seasonings. Rotini or elbow macaroni are great choices because their shape holds onto the sauce really well, making every bite flavourful. However, feel free to use whatever small shape pasta you prefer or have on hand.
- Corn: The star ingredient, bringing that unmistakable sweetness and crunch. Grilling or roasting the corn adds a smoky flavour that mimics the classic elote, giving it that signature street food taste. If you can’t grill it, just use frozen or canned corn—charing them in a skillet adds that extra flavour boost!
- Mayonnaise: Creamy mayo is essential to the dressing, bringing richness and helping to bind everything together. It’s the perfect vehicle for the tangy lime and smoky spices, making the pasta salad extra creamy and flavourful. If you’re feeling adventurous, you can use a flavoured mayonnaise like I did (I used pesto mayo but spicy mayo or chipotle mayo would also taste great!) or make your own mayo from scratch to use in this recipe!
- Greek Yogurt: Adds a tangy creaminess that balances out the richness of the mayo. It also lightens the texture of the salad, making it smooth without being too heavy. You can use sour cream (or a mixture of both!) instead, if you prefer.
- Cotija Cheese: A crumbly, salty Mexican cheese, cotija adds the characteristic elote flavour. It gives the salad that cheesy, slightly salty kick that pairs so well with the creamy mayo and sour cream. If you can’t find cotija, you can substitute with feta cheese.
- Red Onion: Adds a sharp, slightly sweet bite that balances out the richness of the creamy dressing. It also gives the salad a pop of colour, making it more visually appealing and vibrant.
- Jalapeño: Brings a spicy, fresh kick to the salad. It adds just the right amount of heat without overwhelming the other flavours. If you prefer a milder heat, you can deseed the jalapeño or use less.
- Lime Juice and Zest: A must for that zesty, refreshing pop of acidity. It cuts through the richness of the mayo and sour cream while enhancing the natural sweetness of the corn.
- Chili Powder: A sprinkle of chili powder gives the salad a smoky, slightly spicy kick. It’s the perfect seasoning to mimic the chili powder that’s often sprinkled on top of elote. Adjust to your taste, depending on how spicy you want it!
- Smoked Paprika: Adds a rich, smoky flavour that deepens the overall taste of the salad. It’s essential for capturing that grilled corn flavour, and it’s the perfect complement to the chili powder.
- Garlic Powder: A little garlic powder adds depth and a subtle savory note to balance the sweetness of the corn and creaminess of the dressing.
- Salt: Essential for bringing out all the flavours in the salad, enhancing the sweetness of the corn, the tanginess of the lime, and the creaminess of the dressing. Adjust to taste, but be sure to season generously for the perfect balance.
- Cayenne (optional): A pinch of cayenne pepper adds an extra layer of heat and a bit of sharpness to the salad. It’s perfect for those who like their dishes with a little extra spice and depth.
- Green Onions: Bring a mild onion flavour that complements the richness of the salad without overpowering it. They also add a bit of crunch and colour, making the salad more vibrant.
- Cilantro (optional): Adds a burst of freshness and a touch of earthiness. It gives the salad that authentic Mexican flavour. If you’re not a fan of cilantro, you can skip it or substitute with parsley for a milder taste.
HOW TO MAKE MEXICAN STREET CORN PASTA SALAD (KEY TIPS)
You can find full instructions for how to make this healthy recipe for elotes pasta salad in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh corn for maximum flavour. Fresh corn gives the best texture and flavour. Grill or roast it to get that smoky, charred taste that makes this salad so delicious. If fresh corn isn’t available, frozen or canned corn can work, but make sure to roast or sauté it to bring out the flavour.
- Don’t overcook the pasta. Be sure to cook the pasta al dente (firm to the bite) to prevent it from becoming mushy when mixed with the dressing. Overcooking can result in a soggy salad, so check the pasta a couple of minutes before the suggested cooking time to ensure it’s just right.
- Let the pasta cool. After draining your pasta, allow it to cool down before mixing with the dressing. This helps the salad maintain its texture and prevents the creamy dressing from melting into the pasta.
- Balance the heat. If you like your salad with a little kick, the jalapeño and cayenne pepper will add that spiciness. For a milder version, remove the seeds from the jalapeño or reduce or omit the cayenne pepper. Always taste the salad before adding more heat to avoid overpowering the other flavours. You can always add more but you can’t take it away after adding too much!
- Season in layers. Don’t just rely on one round of seasoning! Add salt and pepper to the corn, pasta, and dressing separately. This layering of seasoning ensures every bite is full of flavour.
- Add lime to taste. Lime juice brightens up the salad, but the amount you use depends on how tangy you like it. Start with one lime, taste, and then add more if needed.
- Use cotija or feta cheese. Cotija cheese gives the salad an authentic Mexican touch, but if you can’t find it, feta works as a good substitute. Either way, be sure to use a crumbly cheese that will melt into the creamy dressing.
- Let it chill. The salad benefits from sitting in the fridge for at least 30 minutes before serving. This allows the flavours to meld together and gives the pasta time to soak in the creamy dressing.
- Garnish for extra colour and flavour. Just before serving, sprinkle a little extra cotija, chopped cilantro, or green onion on top for added colour and texture. A final squeeze of lime juice can also brighten up the flavour.
- Don’t overdo the dressing. The dressing should be creamy but not drowning the pasta. Add a little at a time, mix well, and check the consistency. You can always add more if needed.
FREQUENTLY ASKED QUESTIONS
Elote pasta salad is a vibrant and creamy twist on the classic Mexican street corn, or elote. It combines all the flavours you love from traditional elote—grilled corn, creamy mayo, tangy lime, smoky chili powder, and salty cotija cheese—into a refreshing, easy-to-make pasta salad. This dish brings the best of both worlds, offering the smoky and savory goodness of elote with the comforting texture of pasta, making it a perfect side dish for BBQs, potlucks, or any time you crave a little bite of Mexico. It’s a fun, flavourful salad that’s sure to be a hit at any gathering!
The cheese commonly used on elote (Mexican street corn) is cotija cheese. This cheese is a crumbly, salty, and slightly tangy variety that pairs perfectly with the smoky, grilled corn. It’s often sprinkled generously on top of the corn, adding a savory depth of flavour that complements the creamy mayo and zesty lime. If you can’t find cotija, feta cheese can be a great substitute, as it has a similar crumbly texture and salty taste.
Mexican corn salad typically lasts for about 3 to 4 days when stored properly in the fridge. To ensure it stays fresh, make sure to store it in an airtight container. The flavours actually have time to meld and improve as it sits, so it’s a great make-ahead dish. However, keep in mind that the creamy dressing may soften the texture of the corn over time, and the salad is best enjoyed within a few days for optimal freshness. If you have leftovers, just give it a good stir before serving!
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ELOTE PASTA SALAD (MEXICAN STREET CORN PASTA SALAD)
Ingredients
- 8 oz. (~2 cups dry) Short Pasta (such as rotini or elbow macaroni)
- 2 cups Corn grilled, roasted, or charred in a pan
- ½ cup Plain Greek Yogurt or Sour Cream
- ¼ cup Mayonnaise
- 2 tbsp Fresh Lime Juice
- 1 tsp Lime Zest
- ½ tsp Smoked Paprika
- ½ tsp Chili Powder
- ½ tsp Garlic Powder
- ¼ tsp Salt
- ¼ tsp Cayenne optional (adjust to spice preference)
- ¼ cup Cotija Cheese (or feta)
- ¼ cup Fresh Cilantro chopped
- 1 Jalapeño finely diced
- ½ small Red Onion finely diced
- ½ cup Green Onion thinly sliced
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- Char the corn by grilling or cooking it in a dry pan until lightly blackened in spots. If using frozen corn, thaw first, then pan-roast it.
- Make the dressing by whisking together Greek yogurt, mayo, lime juice, lime zest, smoked paprika, chili powder, garlic powder, salt, and cayenne (if using).
- Assemble the salad in a large bowl by adding the pasta, charred corn, cotija cheese, cilantro, jalapeño, red onion, and green onion. Top with the creamy dressing.
- Toss everything until well coated. Chill for at least 30 minutes before serving.
- Garnish with extra cotija, green onion, cilantro, and a final squeeze of lime.
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