If you’re looking to bring a vibrant, zesty twist to your pasta game, this Elote Pasta Salad Recipe is an absolute must-try. Combining smoky grilled corn with creamy, tangy dressing and a splash of fresh lime, it perfectly captures the beloved flavors of Mexican street corn in a refreshing pasta salad. It’s colorful, packed with texture, and just bursting with bold, lively taste that’s sure to become a favorite at any gathering or weeknight meal.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but every single one plays an essential role in creating that signature Elote Pasta Salad Recipe flavor profile. From the sweet charred corn adding smokiness, to the creamy dressing blending mayo with zesty lime, each element lifts the dish into something truly special.
- 4 cobs corn: Fresh corn is grilled to add that irresistible smoky char that defines elote flavor.
- 12 ounces medium pasta: The perfect base to soak up the creamy, tangy dressing and carry the bold flavors.
- ¼ cup finely diced red onion: Adds a sharp, crisp bite that brightens every forkful.
- â…“ cup chopped fresh cilantro: Brings herbal freshness and vibrant green color that complements the corn beautifully.
- 1 jalapeno, seeded and finely diced: Gives the salad a subtle, smoky heat without overpowering the other flavors.
- ½ cup cotija cheese, crumbled: This crumbly, salty cheese adds a creamy, savory punch—feta works great too!
- ¾ cup mayonnaise: The creamy base that makes this pasta salad comforting and indulgent.
- ½ cup sour cream: Adds a cool tanginess that balances the richness of the mayo.
- 2 small limes, juiced and zested: Bright lime zest and juice infuse a fresh, citrusy lift throughout the salad.
- 1 clove garlic, minced: A little kick of aromatic garlic rounds out the layers of flavor.
- ½ teaspoon smoked paprika: Deepens the smoky flavor echoing the grilled corn, ancho chile powder is a tasty alternative.
- ½ teaspoon salt and ¼ teaspoon black pepper: Essential seasonings that bring all the flavors together perfectly.
How to Make Elote Pasta Salad Recipe
Step 1: Grill the Corn for Maximum Flavor
Start by heating up your grill to medium-high. Husk the corn to expose those golden kernels, then place the cobs directly on the grill. Turn them occasionally so each side gets a light char, cooking for about 8 to 10 minutes. This grilling step is the heart of the Elote Pasta Salad Recipe—it creates that unmistakable smoky sweetness. Once done, let the corn cool just enough to handle, then carefully cut the kernels off the cob and set them aside.
Step 2: Cook Pasta to Al Dente Perfection
While your corn cools, bring a large pot of salted water to a boil. Cook your pasta according to the package until al dente—firm but tender. This texture is crucial because the pasta should hold its shape and not get mushy once mixed with the creamy dressing. Drain the pasta, rinse it under cold water to stop the cooking process and cool it down, then set it aside.
Step 3: Craft the Creamy, Zesty Dressing
In a large mixing bowl, whisk together mayonnaise and sour cream for a wonderfully creamy base. To this, add lime zest and lime juice for refreshing citrus brightness, minced garlic for depth, smoked paprika to reinforce the smoky notes, and salt and pepper to taste. This dressing is where the magic happens—each ingredient builds layers of flavor that will bring your Elote Pasta Salad Recipe to life.
Step 4: Toss Together the Salad Ingredients
Now for the fun part! Add the cooked pasta to the bowl with the dressing. Then toss in the grilled corn kernels, finely diced red onion, chopped cilantro, jalapeno, and about two-thirds of the crumbled cotija cheese. Gently fold everything together with a spatula or large spoon until all the ingredients are well coated and evenly distributed. You’ll see how the colors and textures blend beautifully, promising a taste sensation in each bite.
Step 5: Chill and Serve
Cover the salad and pop it in the fridge for at least one hour. This chilling time lets all the flavors meld and intensify, yielding a perfectly balanced Elote Pasta Salad Recipe. Before enjoying, sprinkle the remaining cotija cheese and extra fresh cilantro on top for a final flourish that adds both flavor and visual appeal.
How to Serve Elote Pasta Salad Recipe
Garnishes
Fresh garnishes make all the difference. A sprinkle of extra cilantro is perfect for that fresh herbal pop, while a little more crumbled cotija cheese adds creamy saltiness right before serving. If you want a bit more kick, consider some lime wedges on the side or a dash of chili powder tossed on top for an extra smoky heat.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or steak, fish tacos, or even a simple bean and rice dish if you want to keep things vegetarian. It also shines at cookouts, barbecues, or casual picnics since it’s both hearty and refreshing, complementing a variety of dishes effortlessly.
Creative Ways to Present
For a festive touch, serve the Elote Pasta Salad Recipe in colorful bowls or mason jars layered with a little extra cheese and cilantro on top. You can also create individual portions in small cups for parties. Another fun idea is to use mini tortillas or lettuce cups and spoon the pasta salad inside, turning it into a handheld treat bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. Because of the creamy dressing, the pasta salad keeps well for up to 3 days and the flavors typically get even better after sitting overnight. Just give it a gentle stir before serving again to redistribute the dressing.
Freezing
We do not recommend freezing this salad. The creamy mayonnaise and sour cream base may separate, and the fresh corn texture will be compromised. For best results, enjoy your Elote Pasta Salad Recipe fresh or within a few days.
Reheating
This salad is best served cold or at room temperature, so no reheating is necessary. If you prefer it a bit warmer, let it sit out for 20 minutes after removing it from the fridge to let the flavors shine at their best without cooking the creamy dressing.
FAQs
Can I make this Elote Pasta Salad Recipe vegan?
Absolutely! Swap the mayonnaise and sour cream for vegan alternatives and substitute cotija cheese with a plant-based cheese or nutritional yeast for that cheesy flavor. The grilled corn and seasonings keep the salad bursting with flavor even without dairy.
What type of pasta works best in this recipe?
Medium pasta shapes like rotini, penne, or bow ties work great because their curves and tubes hold onto the creamy dressing and corn perfectly. Avoid very small pastas like orzo, which can get lost in the salad’s texture.
How spicy is this salad with jalapeno?
The jalapeno adds a mild to moderate heat depending on the size and seed content, but since you seed and finely dice it, the heat is subtle and well balanced by the creamy dressing. Feel free to adjust the amount or omit it if you’re sensitive to spice.
Can I use canned corn instead of fresh?
Fresh grilled corn really elevates this recipe, imparting that smoky, sweet crunch. However, if fresh isn’t available, you can use canned corn and sauté it in a hot pan to mimic some charred flavor, though the texture and taste will be slightly different.
Is it okay to prepare this salad the day before?
Yes! Preparing it a day ahead actually helps all the flavors to meld beautifully. Just remember to store it covered in the fridge and add any extra garnishes right before serving to keep things fresh and vibrant.
Final Thoughts
This Elote Pasta Salad Recipe is a bright, flavorful celebration of simple ingredients coming together in perfect harmony. It’s a crowd-pleaser that feels both comforting and exciting with every bite. Whether you’re hosting a summer barbecue or looking for a new favorite side dish, give this recipe a whirl—you won’t regret how quickly it disappears from the table!
Print
Elote Pasta Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Description
Elote Pasta Salad is a vibrant, creamy, and slightly smoky dish inspired by Mexican street corn. This refreshing pasta salad features grilled corn charred to perfection, combined with a zesty lime and creamy mayo-sour cream dressing, enhanced with cotija cheese, fresh cilantro, and a touch of jalapeno heat. Perfect for summer gatherings or as a flavorful side dish.
Ingredients
Grilled Corn
- 4 cobs corn, husked
Pasta
- 12 ounces medium pasta (such as rotini or elbow macaroni)
Salad Mix-ins
- ¼ cup finely diced red onion
- â…“ cup chopped fresh cilantro (plus extra for garnish)
- 1 jalapeno, seeded and finely diced
- ½ cup cotija cheese (or feta, crumbled, divided)
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 small limes, juiced and zested (½ tablespoon lime zest, 3 tablespoons lime juice)
- 1 clove garlic, minced
- ½ teaspoon smoked paprika (or ancho chile powder)
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Remove the husks from the corn cobs and place them directly on the grill. Cook for 8 to 10 minutes, turning occasionally to ensure even charring. Once lightly charred all over, remove from the grill and allow the corn to cool completely. After cooling, cut the kernels off the cob and set them aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente according to the package instructions. Drain the pasta and rinse it thoroughly under cold running water to stop the cooking process and cool it down. Set aside to drain fully.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, minced garlic, smoked paprika, salt, and black pepper. Ensure all ingredients are well combined to create a smooth and flavorful dressing.
- Combine the Salad: To the dressing in the bowl, add the cooked pasta, grilled corn kernels, finely diced red onion, chopped cilantro, diced jalapeno, and two-thirds of the cotija cheese. Toss everything thoroughly to evenly coat the pasta and vegetables with the dressing and blend the flavors.
- Chill and Serve: Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill. Before serving, sprinkle the remaining cotija cheese and extra chopped cilantro over the top as garnish for added texture and freshness.
Notes
- For extra smoky flavor, you can use smoked paprika instead of regular paprika or ancho chile powder.
- If cotija cheese is unavailable, feta cheese is a great substitute, but the flavor will be slightly different.
- Seed the jalapeno to reduce heat, or leave seeds in if a spicier salad is preferred.
- This salad can be prepared a day ahead; just keep it refrigerated and add garnishes right before serving.
- Consider adding a pinch of cayenne pepper if you like more heat.
- Leftovers keep well in the refrigerator for up to 3 days.
