If you’re looking for a fun and flavorful twist on a classic summer side, this easy Elote Pasta Salad is it. This isn’t a traditional recipe by any means. It is inspired by the flavor profile of Mexican street corn (elotes and esquites), bringing all those zesty, creamy, smoky flavors into a pasta salad that’s perfect for BBQs, potlucks, or any sunny day gathering.
I love to make and serve this in the summer months when corn is in season. Pair it with one of my grilling recipes.
Table of Contents
Why This Recipe Works
- Easy to make: Boil the pasta, grill some corn, whisk the dressing, toss it all together. Done!
- Perfect summer side dish: Fresh corn on the cob is at its peak and grilling brings out its natural sweetness. Check out some of my other Summer Recipes.
- Pairs beautifully: Serve it with grilled meats, tacos, or as a stand-alone vegetarian dish. Works well with my beef barbacoa.
Ingredients
This is a pretty straightforward recipe that comes together with just a handful of fresh and pantry ingredients. Here’s what you will need:
- Pasta: Any short shape like fusilli, penne, or shells works great. Use your favorite pasta shape. Also, try my Mediterranean Pasta Salad.
- Fresh Sweet Corn: I like to use fresh corn on the cob and grill it for that smoky charred flavor. Frozen corn can be used in a pinch. These days you can even find fire-roasted corn off the cob ready to use in the freezer aisle of your local grocery store. You could use canned corn in a pinch, but it won’t taste the same.
- Fresh Herbs: I like green onions for their mild and herby flavor, but sliced red onion or chives are good alternatives. Fresh Cilantro also brings brightness and freshness. Parsley can be used if you’re not a cilantro fan.
- Cheese: Cotija cheese is traditional and works well. It’s salty and crumbled nicely. To be completely honest, I do prefer using feta cheese in this recipe, but both work well and use what you have on hand.
- Mayonnaise: Forms the creamy base. Greek yogurt can lighten it up.
- Sour cream: Adds tang. You could also use Mexican crema.
- Tajin: This classic Mexican seasoning with chili and lime is readily available now at most grocery stores. It’s really key in this recipe, as it adds acidity, sweetness and a little spiciness. I use it in other recipes like my Fiesta Salad.
- Paprika: Smoked or sweet, your choice. You can also use cayenne pepper, chili flakes, or chili powder. Use as much or as little as you like.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Mexican Street Corn Salad
Step 1. Boil Pasta. Boil your pasta in well-salted water until al dente. Drain and rinse under cold water to stop the cooking process and cool it down.
Step 2. Grill corn. Grill your corn on an outdoor grill or indoor grill pan until nicely charred. Let it cool slightly, then carefully slice the kernels off the cob with a sharp knife.
Step 3. Make the Creamy Dressing. In your serving bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, Tajin, paprika, salt, and black pepper.
Step 4. Assemble. To the bowl with the dressing, add the cooled pasta, grilled corn kernels, chopped green onion, chopped cilantro, and crumbled cotija cheese.
Step 5. Toss and Taste. Toss everything together until evenly coated. Taste and adjust seasoning if needed. Garnish with extra Tajin and fresh herbs before serving.
Expert Tips
- Cool the corn. Let the corn cool before slicing to avoid burning your fingers (and spraying kernels everywhere).
- Rinse the pasta to stop cooking, but also to remove excess starch so it doesn’t gum up the salad.
- One bowl wonder! Make the dressing in the serving bowl to save dishes and build flavor from the start. You’ll find many of my salad recipes are made this way. Who has the energy to wash unnecessary bowls? Certainly not me!
- Add more protein! You can make this salad a little more hearty and protein-packed by adding black beans, cooked chicken or sliced steak. Check out some of my other hearty salads: Greek Butter Bean Salad, Antipasto Salad and Cucumber Chickpea Feta Salad.
Recipe FAQs
Yes! This pasta salad actually gets better after sitting for an hour or two in the fridge. Just give it a good toss before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld beautifully. The pasta will absorb the dressing over time, so you may want to add a little more mayo or sour cream and mix it up before eating the leftovers.
Other Salad Recipes
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Elote Pasta Salad (Mexican Street Corn Inspired Salad)
Ingredients
- ½ lb Pasta – Use fusilli, penne, or other small shape
- 3 Ears of corn
- ¼ cup Mayonnaise
- ¼ cup Sour cream
- 3 tbsp Lime juice – From 2 limes
- 1 tsp Lime zest – From 1 lime
- 1 tsp Smoked paprika – You can use sweet or hot paprika or chili powder
- 1 tsp Tajin seasoning
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- 5 Green onions (chopped)
- ¼ cup Fresh cilantro (chopped)
- 1 cup Cotija cheese (crumbled)
- Garnish with extra green onion, cilantro and tajin
Instructions
- Boil Pasta. Boil ½ lb Pasta in well-salted water until al dente. Drain and rinse under cold water to stop the cooking process and cool it down.
- Grill corn. Grill 3 Ears of corn on an outdoor grill or indoor grill pan until nicely charred. Let it cool slightly, then carefully slice the kernels off the cob with a sharp knife.
- Make the Dressing. In your serving bowl, whisk together ¼ cup Mayonnaise, ¼ cup Sour cream, 3 tbsp Lime juice, 1 tsp Lime zest, 1 tsp Smoked paprika, 1 tsp Tajin seasoning, ½ tsp Kosher salt, and ¼ tsp Black pepper.
- Assemble. To the bowl with the dressing, add the cooled pasta, grilled corn kernels, 5 Green onions (chopped), ¼ cup Fresh cilantro (chopped), and 1 cup Cotija cheese (crumbled).
- Toss and Taste. Toss everything together until evenly coated. Taste and adjust seasoning if needed. Garnish with extra green onion, cilantro and tajin before serving.
Notes
- Pasta: Any short shape like fusilli, penne, macaroni or shells works great.
- Fresh Sweet Corn: I like to use fresh corn on the cob and grill it for that smoky charred flavor.
- Cheese: Cotija cheese is traditional and works well. It’s salty and crumbled nicely. Feta is a good substitute.
- Tajin: This classic Mexican seasoning with chili and lime is readily available now at most grocery stores. It’s really key in this recipe, as it adds acidity, sweetness and a little spiciness.
- Paprika: Smoked or sweet, your choice. You can also use cayenne pepper, chili flakes, or chili powder. Use as much or as little as you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
