Best Elote Pasta Salad
This Elote Pasta Salad combines the smoky, tangy flavors of Mexican street corn with creamy pasta for a truly irresistible dish. Made with grilled corn, cotija cheese, cilantro, and a zesty lime dressing, this salad is the perfect balance of spice, creaminess, and freshness. Whether you’re serving it at a BBQ, potluck, or as a quick summer side dish, this recipe is guaranteed to impress.The combination of elbow pasta and grilled corn gives this salad a hearty texture, while the chili-lime dressing and cotija cheese add an authentic Mexican-inspired twist. It’s easy to customize—add avocado, black beans, or diced jalapeños for extra flavor. Plus, this dish can be made ahead of time, making it a convenient option for meal prep.Pair this creamy elote pasta salad with grilled meats, tacos, or fresh agua fresca for a complete meal. With its bold flavors and creamy texture, this is a must-try dish for summer gatherings and beyond!
Ingredients
For the Salad:
12 oz (340g) pasta (elbow, rotini, or bowtie)
2 cups grilled corn kernels (from 3-4 ears of corn)
½ cup cotija cheese, crumbled (or feta cheese)
¼ cup red onion, finely chopped
1 jalapeño, finely diced (optional for spice)
¼ cup cilantro, chopped1 avocado, diced (optional)
For the Dressing:
½ cup mayonnaise
¼ cup sour cream
1 garlic clove, minced
1 tbsp lime juice (freshly squeezed)1 tsp chili powder
½ tsp paprika
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp cayenne pepper (optional for extra spice)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain, rinse with cold water, and set aside.Prepare the Corn: If using fresh corn, grill it over medium-high heat until lightly charred, turning occasionally (about 5-7 minutes). Let it cool, then cut the kernels off the cob.Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, salt, and black pepper until smooth.Assemble the Salad: In a large bowl, combine the cooked pasta, grilled corn, cotija cheese, red onion, jalapeño, and cilantro. Pour the dressing over the salad and toss well to coat.Chill & Serve: Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Garnish with extra cotija cheese and cilantro, and serve with lime wedges.
Notes
- Spice Level: If you prefer a milder flavor, reduce or omit the jalapeño and cayenne pepper.
- Dairy-Free Option: Substitute vegan mayonnaise and dairy-free cheese to make this salad completely dairy-free.
- Make Ahead: You can prepare this Elote Pasta Salad up to a day in advance. Store in an airtight container in the refrigerator and mix well before serving.
- Best Pairings: This dish pairs beautifully with grilled chicken, tacos, or refreshing drinks like horchata and agua fresca.