Name: Elote Pasta Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: ½ cup mayonnaise; ¼ cup sour cream; 2 garlic cloves, minced; Juice from 1 lime; ½ teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 12 oz ditalini pasta, or other small pasta like cavatappi, farfalle, or fusilli; 16 oz grilled or roasted corn kernels, from fresh cobs, canned, or frozen; ¼ cup chopped fresh cilantro; ¼ cup finely diced red onion; ⅓ cup crumbled cotija cheese, plus more for topping

Jump to Recipe· 3.9 from 14 reviews

I absolutely adore this Elote Pasta Salad Recipe because it brings together all the vibrant, smoky, and creamy flavors of Mexican street corn in a fun, comforting pasta salad form. Every bite is packed with juicy grilled corn, zesty lime, and just the right amount of chili kick, all layered over tender pasta and topped with crumbly cotija cheese. Whether I’m throwing a backyard BBQ or just craving something fresh and exciting, this salad never fails to impress and satisfies every time.

Why You’ll Love This Elote Pasta Salad Recipe

One of the things I love most about this Elote Pasta Salad Recipe is its incredible flavor combination. The creamy chili-lime dressing is tangy with a subtle heat that perfectly complements the sweet, smoky grilled corn. Adding cotija cheese gives it that salty, crumbly contrast that makes the flavors pop even more. It’s like a fiesta in your mouth! I also appreciate how fresh herbs like cilantro and a hint of red onion add brightness and crunch, balancing the richness of the dressing beautifully.

Another reason I’m head over heels for this recipe is how effortless it is to put together. The steps are straightforward, and you don’t need to be a grilling pro to pull off the tasty charred corn—you can easily use canned or frozen corn and still get amazing flavor. Plus, it comes together in just about 30 minutes, making it the perfect last-minute side dish for cookouts, potlucks, or any laid-back family gathering. It’s definitely one of those dishes you’ll want to keep on rotation.

Ingredients You’ll Need

A clear glass bowl filled with three layers of sauce ingredients: the bottom layer is a light cream color sauce, in the middle is a slightly thicker white sauce, and on top is a bright red spice powder, all sitting on a white marbled surface, with a green lime half and some green herbs partially visible nearby. The second image shows a close-up of a spoon held by a blue and brown handle lifting a thick creamy sauce that is pale orange with red and black specks, showing a smooth texture photo taken with an iphone --ar 4:5 --v 7

The beauty of this Elote Pasta Salad Recipe is how simple yet essential each ingredient is to creating the perfect balance of flavor, texture, and color. Every component adds something special, transforming ordinary pasta salad into a vibrant, mouthwatering dish.

Mayonnaise: Provides a creamy base for the dressing that holds all the spices together.
Sour cream: Adds tanginess and lightness to the dressing for a refreshing zing.
Garlic cloves: Bring a punch of aromatic depth that cuts through the richness.
Lime juice: The star of the dressing’s bright, citrusy flavor that wakes up all the ingredients.
Chili powder: Adds gentle smoky heat that’s essential for that authentic elote feel.
Cumin: Infuses a warm, earthy undertone that complements the corn.
Paprika: Enhances color and mild smokiness.
Cayenne pepper: Brings a subtle spicy kick without overpowering.
Kosher salt: Balances and enhances all the flavors.
Black pepper: Adds just a hint of sharpness.
Ditalini pasta: Or any small pasta that holds the dressing well and offers a chewy bite.
Grilled or roasted corn kernels: The sweet and charred heart of the dish, whether fresh, canned, or frozen.
Chopped fresh cilantro: Lends herbaceous brightness and color.
Finely diced red onion: Adds crunch and a mild bite.
Crumbled cotija cheese: Provides salty, crumbly goodness for that signature elote twist.

Directions

Step 1: Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.

Step 2: Prepare your corn. If you’ve got fresh corn on the cob, grill it over medium-high heat until lightly charred on all sides—about 8-10 minutes—then carefully slice off the kernels using a sharp knife. If you’re using canned or frozen corn, heat a dry skillet over medium heat with a splash of olive oil and a small knob of butter, cooking the corn until golden and slightly caramelized, 4-5 minutes.

Step 3: Whisk together the dressing ingredients in a small bowl: mayonnaise, sour cream, minced garlic, fresh lime juice, chili powder, cumin, paprika, cayenne pepper, kosher salt, and black pepper. Mix until smooth and creamy, tasting as you go to balance the seasonings perfectly to your liking.

Step 4: In a large mixing bowl, combine the cooled pasta, the warm charred corn, finely diced red onion, chopped cilantro, and crumbled cotija cheese. Pour the dressing over the top and toss thoroughly to coat every piece evenly, making sure those flavors blend beautifully.

Step 5: Garnish with extra cotija cheese, a sprinkle of lime zest, or a drizzle of olive oil for an extra touch of brightness and richness. Serve immediately for a room temperature salad, or refrigerate it for 1 to 2 hours—this resting time lets the flavors meld and intensify for an even better taste experience.

Servings and Timing

This recipe yields about 6 generous servings, which is perfect for sharing at a family dinner or bringing along to a cookout. Prep time is super quick—only around 10 minutes. Cooking the pasta and corn takes about 20 minutes, so you’re looking at a total of 30 minutes from start to finish. If you choose to chill the salad before serving, plan an additional 1 to 2 hours for resting to get the fullest flavor.

How to Serve This Elote Pasta Salad Recipe

A clear glass bowl filled with a mixture of small, pale yellow tubular pasta, bright yellow corn kernels, small pieces of red onion, and chopped green herbs. A wooden spoon holds a scoop of this colorful mix above the bowl. In the blurred background, there are two halved limes with bright green interiors and some golden yellow roasted corn pieces on a white background with a white marbled texture. The image is bright and sharp, showing the different textures and fresh ingredients. photo taken with an iphone --ar 4:5 --v 7

When I serve this Elote Pasta Salad Recipe, I love pairing it with grilled meats like smoky chicken, juicy burgers, or even spicy sausages to complement its creamy, zesty personality. It’s also fantastic alongside simple grilled vegetables to keep things light and colorful at the table. For a festive touch, I sometimes add a wedge of lime on the side or scatter extra cilantro leaves on top to brighten the presentation.

I like to serve this salad chilled or at room temperature—it’s just as delightful either way. If I’m hosting a summer BBQ, I prep it ahead and let it sit in the fridge so the flavors can marry, making the whole dish taste even more harmonious. When plating, dolloping some extra cotija cheese on top not only looks pretty but adds another savory burst that guests adore.

For drinks, this salad goes perfectly with a crisp Mexican lager, a fruity white wine like Sauvignon Blanc, or a refreshing margarita for a real fiesta vibe. Non-alcoholic options like sparkling lime water or a cold agua fresca with cucumber and mint balance the richness beautifully. It’s a versatile dish that fits effortlessly into casual dinners, holiday spreads, or lively parties alike, making me eager to share it with friends and family over and over again.

Variations

I love experimenting with this Elote Pasta Salad Recipe to suit different tastes or dietary needs. For instance, if you want to keep it vegan, swapping out mayonnaise and sour cream for vegan versions or even using mashed avocado creates a creamy, tangy dressing that still feels indulgent. Gluten-free pasta is an easy swap if you’re avoiding gluten, and it tastes just as marvelous.

To shake up the flavor, I sometimes add diced jalapeños or swap cotija cheese for feta to add a slightly different salty tang. Mixing in some roasted red peppers gives it another layer of sweetness and texture that I find absolutely addictive. You can also add cooked black beans or diced avocado for extra substance and nutrition.

For a little twist on the cooking method, try roasting the corn in the oven with some smoked paprika or chili powder to deepen the smoky notes or even lightly char the corn on a stovetop grill pan if you don’t have an outdoor grill. These little tweaks make the recipe feel new each time without losing that signature elote flavor I cherish.

Storage and Reheating

Storing Leftovers

I store leftover Elote Pasta Salad in an airtight container in the refrigerator, where it stays fresh for up to 3 days. Using glass containers with sealing lids helps maintain the salad’s texture and flavor better than plastic, in my experience. Just make sure to give it a gentle stir before serving again to redistribute the dressing and flavors.

Freezing

This salad isn’t the best candidate for freezing because the creamy dressing and fresh ingredients like cilantro and cheese can lose their texture and become watery upon thawing. I recommend enjoying leftovers within a few days rather than freezing to keep the salad tasting fresh and vibrant.

Reheating

Since the salad is served chilled or at room temperature, reheating isn’t necessary and can actually diminish the appeal of the fresh, vibrant flavors and creamy dressing. If you prefer it slightly warmer, let it sit at room temperature for about 10-15 minutes before serving—it softens the pasta and warms the corn without losing any charm.

FAQs

Can I make this Elote Pasta Salad Recipe ahead of time?

Absolutely! I often prepare the salad a few hours in advance and keep it chilled. This resting time allows the flavors to meld beautifully, making the salad taste even better when you serve it. Just toss it again before serving to refresh the dressing and toppings.

What’s the best type of pasta to use?

I prefer small pasta shapes like ditalini, cavatappi, farfalle, or fusilli because they hold the creamy dressing well and mix nicely with the corn kernels. However, feel free to use your favorite pasta! Just make sure it’s small enough to blend well with the other ingredients.

Can I use frozen corn instead of fresh?

Yes! Frozen corn is a great substitute if you don’t have fresh on hand. I like to cook it in a skillet with a bit of olive oil and butter until it’s nicely golden to mimic that grilled flavor. It works wonderfully and makes the salad super convenient to make anytime.

How spicy is this pasta salad?

The spice level is mild but can be adjusted easily. The cayenne pepper adds a gentle kick, but you can reduce or omit it if you prefer milder flavors. If you like it spicier, add extra chili powder or a pinch more cayenne to taste.

Is this dish suitable for large gatherings?

Definitely! This Elote Pasta Salad Recipe scales up well, and I often double it for parties or potlucks. Because it can be made ahead and served chilled, it’s a stress-free dish that’s sure to be a crowd-pleaser at any event.

Conclusion

I can’t recommend this Elote Pasta Salad Recipe enough if you’re looking for a lively, flavorful side dish that’s easy to make and guaranteed to impress. It’s one of my go-to recipes when I want something fresh, creamy, and full of zing. Give it a try at your next gathering—you’ll be hooked on that perfect blend of grilled corn, zesty dressing, and cheesy goodness just like I am!