If you’re searching for a dish that bursts with summer vibes and pure flavor excitement, look no further than Elote Pasta Salad! This recipe is inspired by the irresistible magic of Mexican street corn, transformed into a creamy, zesty, and downright festive pasta salad. Perfect for BBQs, picnics, or weekday lunches, this salad is both comforting and refreshingly tangy. You’ll love how every bite brings together smoky charred corn, creamy dressing, vibrant cilantro, and the salty crumble of cotija cheese—all tangled with tender pasta. Trust me, this is the sort of dish that instantly becomes the main event at any gathering.

Ingredients You’ll Need

What makes Elote Pasta Salad so wonderful is how simple, fresh, and vibrant the ingredients are. Each one brings its own flair, whether it’s a pop of color, a rich creaminess, or a bold hit of smoky spice. Let’s break down what you need and why you’ll love each part!

Pasta: Go for 8 ounces of elbow macaroni or another small pasta shape—their nooks and crannies soak up all the creamy dressing perfectly.
Corn Kernels: 2 cups of fresh, grilled, or frozen (and thawed) corn deliver sweet crunch and authentic elote flavor. Grilling? Even better!
Mayonnaise: 1/3 cup adds that ultra-creamy, signature base to the dressing. It also helps everything stick together in delicious harmony.
Sour Cream: 1/3 cup delivers the perfect tangy balance to the richness of the mayonnaise and pulls in that elote vibe.
Fresh Lime Juice: 1 tablespoon wakes up all the flavors and gives the salad a perky brightness.
Chili Powder: 1 teaspoon provides just the right mellow heat and an earthy undertone.
Smoked Paprika: 1/2 teaspoon brings smoky depth reminiscent of grilled corn.
Garlic Powder: 1/2 teaspoon infuses everything with irresistible savoriness.
Cotija Cheese: 1/2 cup crumbled. Salty and bold, this makes Elote Pasta Salad extra special.
Fresh Cilantro: 1/4 cup chopped offers herby brightness and color.
Salt & Black Pepper: Add to taste for that perfect savory balance.
Lime Wedges: For serving—invite guests to squeeze their own for extra zip and fun.

How to Make Elote Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salty water to a boil and cook your pasta according to the package directions until it’s just al dente—think tender but still with a little bite. Drain, then give it a quick rinse under cold water to stop the cooking and cool it down. Set it aside while you get on with the other tasty bits!

Step 2: Prepare the Corn

If you’re using fresh corn, grilling or roasting it until it’s lightly charred truly elevates the salad with that signature smoky-sweet elote flavor. Cut the kernels from the cobs once cool; if you’re using thawed frozen corn, a quick skillet roast in a dry pan helps coax out some caramelized notes.

Step 3: Make the Creamy Dressing

In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, and a sprinkle of salt and pepper. This creamy, spiced dressing is the flavor backbone of the whole salad—taste as you go to make sure it’s as punchy as you like!

Step 4: Toss Everything Together

Add your cooled pasta, prepared corn, crumbled cotija cheese, and chopped cilantro to the bowl with your creamy dressing. Toss and fold gently until every bit is thoroughly coated and there are pops of color and cheese in every bite—it should look gorgeously speckled with green, yellow, and red.

Step 5: Chill and Finish

Cover the bowl and pop it in the fridge for at least 30 minutes before serving. This short chill lets all the flavors meld into harmony. When you’re ready to serve, give it a gentle toss to freshen things up. Don’t forget those lime wedges on the side for a last spritz of brightness!

How to Serve Elote Pasta Salad

Garnishes

Put this salad over the top with a final shower of extra cotija, a little more cilantro, a pinch of chili powder, or even a dusting of Tajín. Lime wedges aren’t just for looks—invite everyone to add their own fresh squeeze for an extra layer of zing.

Side Dishes

Elote Pasta Salad is the perfect side for summer cookouts, taco nights, or backyard fiestas. It pairs beautifully with anything grilled—from steak to chicken, shrimp to portobello mushrooms—or as a bright, creamy complement to burgers, sandwiches, or roasted veggies.

Creative Ways to Present

Personalize your serving style! Spoon Elote Pasta Salad into lettuce cups for an on-the-go snack, serve individual portions in mason jars for picnics, or pile it high on a colorful platter as a vibrant centerpiece. Want to turn leftovers into a main dish? Top with black beans or shredded rotisserie chicken.

Make Ahead and Storage

Storing Leftovers

Keep any remaining Elote Pasta Salad in an airtight container in the fridge—it stays fresh and flavorful for up to three days. Give it a good stir before serving, and perk it up with a fresh squeeze of lime or sprinkle of cotija if things get a little dry.

Freezing

This salad’s creamy dressing and tender pasta don’t love the freezer. The texture changes considerably, so while you technically could freeze it, for the very best taste and consistency, stick to keeping it in the fridge and making fresh batches as needed.

Reheating

Elote Pasta Salad is meant to be served cold or at cool room temperature, so no reheating is required! If it’s been in the fridge for a while, simply let it stand at room temperature for about 20 minutes and give it a stir before enjoying.

FAQs

Can I use a different type Side Dish

Absolutely! While elbows are great, any small pasta shape like shells, fusilli, or penne works beautifully. The key is something bite-sized that catches plenty of the creamy dressing.

How can I make this dairy-free?

Swap in your favorite plant-based mayo and sour cream, and use a dairy-free cheese alternative or skip the cheese altogether. The flavors of chili, lime, and roasted corn still shine!

What if I don’t have cotija cheese?

Feta cheese is a wonderful substitute and easy to find, bringing similar salty brightness. Queso fresco also works for a slightly milder flavor profile.

Can I make Elote Pasta Salad in advance?

Definitely! Whip it up a day before your event and keep it chilled. The flavors only improve as it sits. Just wait to add any extra garnishes until you’re ready to serve.

Is this recipe spicy?

Elote Pasta Salad is gently spiced but not hot. If you want more heat, add a pinch of cayenne or diced fresh jalapeño. If you’re spice-sensitive, simply reduce the chili powder.

Final Thoughts

If you’re looking to spark up your summer meals or surprise your friends with something lively and addictive, Elote Pasta Salad is always a winning choice. With its balance of creamy, zesty, and savory notes, one bite is all it takes to convert even the pickiest eaters. Give it a try—you might just find your new favorite party dish!

Elote Pasta Salad Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Elote Pasta Salad recipe captures the essence of Mexican street corn in a delightful pasta form. Creamy, tangy, and flavorful, it’s a perfect side dish for any meal or gathering.

Ingredients

Scale

Pasta:

8 ounces elbow macaroni or small pasta shape

Sauce:

1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder

Additional Ingredients:

2 cups corn kernels (fresh, grilled, or frozen and thawed)
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
Salt and black pepper to taste
Lime wedges for serving

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Instructions

Cook the Pasta: Boil pasta until al dente, then rinse and set aside.
Prepare Corn: Grill or roast fresh corn and cut kernels off the cob.
Make Sauce: Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
Combine: Toss pasta, corn, cotija cheese, and cilantro in the sauce until coated.
Chill: Refrigerate for at least 30 minutes to enhance flavors.
Serve: Enjoy cold or at room temperature with lime wedges.

Notes

For extra flavor, roast the corn in butter and sprinkle with Tajín before adding to the salad.
You can substitute cotija cheese with feta if preferred.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No-Cook (with optional grilling)
Cuisine: Mexican-Inspired