Elote Pasta Salad (Mexican Street Corn Pasta Salad)

The scent of sweet corn roasting on the grill mingles with the tangy lime juice and creamy dressing, transporting you straight to a summer fiesta. Elote Pasta Salad (Mexican Street Corn Pasta Salad) brings together the delightful flavors of traditional Mexican street corn in a refreshing pasta dish that takes just 30 minutes to prepare. The combination of ingredients works wonderfully, creating a dish that’s both satisfying and vibrant.

This recipe is perfect for gatherings, barbecues, or simply when you crave a refreshing side dish. You can make it ahead of time and store it in the fridge, allowing the flavors to meld beautifully just in time for your next meal.

Why You’ll Love This Recipe

• You can enjoy the crunch of fresh corn in every bite.
• The creamy dressing perfectly balances the fire of jalapenos.
• Zesty lime and Tajín add a delightful kick to the dish.
• It’s a colorful addition to any table, making it visually appealing.

What You’ll Need

Gather the following ingredients to create this delicious salad.

For the Salad

• 1 pound (454 grams) uncooked short-cut pasta, any shape you like
• 4-5 cups roasted or grilled corn kernels
• 1 cup crumbled cotija cheese, reserve some for garnish
• ½ cup diced red onion
• 1 jalapeño, finely diced
• ¼ cup chopped cilantro, or flat-leaf parsley

For the Dressing

• 1 cup sour cream
• 1 cup mayonnaise
• 2 limes, zest and juice
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon Tajín, or other chili lime seasoning
• 2 teaspoons sea salt, or to taste

For Serving

• Extra cotija cheese for garnish
• Additional Tajín (optional)
• Fresh cilantro (optional)

Use fresh corn for the best flavor.

Substitutions & Swaps

• Cotija cheese can be swapped with feta cheese.
• Mayonnaise can be replaced with Greek yogurt for a lighter dressing.
• Flat-leaf parsley can be used instead of cilantro for a milder flavor.

How to Make It

Follow these steps to create your Elote Pasta Salad.

Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and immediately rinse the cooked pasta under cold water until completely cool. Make sure it’s well drained, then transfer to a large mixing bowl.

Combine Ingredients

Add the remaining pasta salad ingredients to the bowl with the cooked and cooled pasta.

Whisk the Dressing

In a small bowl, whisk together all the dressing ingredients until it’s smooth and creamy.

Mix Together

Pour about ¾ of the dressing over the pasta salad and toss together until everything’s coated. Cover and pop it in the fridge for 30 minutes to an hour so all those flavors can really come together.

Serve

When it’s time to serve, drizzle the rest of the dressing over the top and sprinkle over the reserved crumbled cotija cheese, some extra Tajín, and fresh cilantro if you’re into it. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta will become mushy.
Reheat: N/A, this dish is best served cold.

Tips for Best Results

• Use charred corn for an authentic grilled flavor.
• Make sure to let the salad chill to enhance the flavors.
• Adjust the jalapeño to spice level preference.
• Reserve some dressing for serving to keep the salad fresh.

Serving Suggestions

• Pair it with grilled chicken for a delightful summer meal.
• Serve at potlucks or picnics for a refreshing side.
• Enjoy as a lunch on its own with a side of tortilla chips.