Have you ever wondered how to capture the smoky, tangy essence of Mexican street corn in a dish that’s perfect for summer gatherings? This elote pasta salad transforms the beloved flavors of elote into a crowd-pleasing side dish that’s both refreshing and satisfying.

Combining tender pasta with charred corn, zesty lime, and creamy cotija cheese, this recipe delivers all the bold flavors you crave. The dish perfectly balances sweet corn kernels with tangy lime juice and rich, salty cotija cheese.

Whether you’re hosting a backyard barbecue or attending a potluck, this vibrant salad brings authentic Mexican street food flavors to your table. The combination of textures and temperatures makes it an ideal summer dish.

Ingredients List

This recipe serves 8-10 people and requires fresh, quality ingredients to achieve the authentic elote experience. Each component plays a crucial role in creating the perfect flavor balance.

• 1 pound rotini or penne pasta (substitute with gluten-free pasta if needed)
• 4 ears fresh corn, husked (or 3 cups frozen corn kernels, thawed)
• 1 cup cotija cheese, crumbled (substitute with queso fresco or feta cheese)
• 1/2 cup mayonnaise (use avocado oil mayo for healthier option)
• 1/4 cup Mexican crema or sour cream
• 3 limes, juiced (approximately 1/4 cup fresh lime juice)
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 red onion, finely diced (optional)

Timing

This elote pasta salad requires approximately 45 minutes total preparation time, which is 25% faster than traditional layered salads. The active cooking time is only 20 minutes.

Preparation time: 15 minutes for ingredient prep and corn charring. Cooking time: 12 minutes for pasta boiling. Assembly and chilling time: 30 minutes minimum for optimal flavor development.

Step-by-Step Instructions

Step 1: Prepare the Pasta Base

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 10-12 minutes. Drain thoroughly and rinse with cold water to stop the cooking process.

Step 2: Char the Corn

Heat a cast-iron skillet or grill pan over medium-high heat. Brush corn ears with olive oil and season with salt. Char the corn, rotating every 2-3 minutes until kernels are golden and slightly blackened in spots.

Allow corn to cool completely, then cut kernels from the cob using a sharp knife. This charring process adds essential smoky flavor that mimics authentic street corn.

Step 3: Create the Creamy Dressing

In a large mixing bowl, whisk together mayonnaise, Mexican crema, fresh lime juice, and minced garlic. Add chili powder, smoked paprika, and cumin, whisking until smooth and well combined.

Season the dressing with salt and pepper to taste. The dressing should be tangy and slightly spicy, balancing the sweet corn flavors.

Step 4: Combine All Components

Add the cooled pasta and charred corn kernels to the bowl with the dressing. Toss gently to ensure even coating. Fold in the diced jalapeño, red onion, and half of the crumbled cotija cheese.

Step 5: Final Assembly and Chilling

Transfer the elote macaroni salad to a serving bowl and top with remaining cotija cheese and fresh cilantro. Refrigerate for at least 30 minutes before serving to allow flavors to meld together.

Nutritional Information

Each serving of this elote pasta salad contains approximately 285 calories, making it a moderate-calorie side dish option. The recipe provides 8 grams of protein per serving, primarily from the pasta and cotija cheese.

The dish contains 12 grams of fat, mostly from the mayonnaise and cheese, while providing 38 grams of carbohydrates. Fresh corn contributes valuable fiber, with each serving containing 3 grams of dietary fiber.

Vitamin C content is notably high due to the lime juice and fresh corn, providing 25% of the daily recommended value. The cotija cheese adds calcium and protein, making this salad more nutritionally substantial than typical pasta salads.

Healthier Alternatives for the Recipe

Replace traditional mayonnaise with Greek yogurt to reduce calories by 40% while increasing protein content. This substitution maintains creaminess while adding probiotics and reducing saturated fat.

Use whole wheat or legume-based pasta to increase fiber and protein content. Chickpea or lentil pasta adds 8-10 additional grams of protein per serving while providing complex carbohydrates.

Reduce cheese quantity by half and add diced avocado for healthy fats. This modification decreases sodium while incorporating heart-healthy monounsaturated fats and additional fiber.

For dairy-free versions, substitute cotija cheese with nutritional yeast and use cashew-based cream instead of Mexican crema. These alternatives maintain the umami flavors while accommodating dietary restrictions.

Serving Suggestions

Serve this vibrant salad alongside grilled chicken, fish tacos, or barbecued meats for a complete summer meal. The cooling effect of the lime and cream perfectly complements spicy main dishes.

Present the salad in individual mason jars for picnics or outdoor events, layering the ingredients for an attractive presentation. This method also helps maintain freshness during transport.

Garnish with additional lime wedges, extra cilantro, and a sprinkle of chili powder for authentic street food presentation. Serve with tortilla chips on the side for added texture and crunch.

For brunch gatherings, pair with breakfast burritos or huevos rancheros. The salad’s bright flavors complement egg-based dishes while adding substantial carbohydrates to the meal.

Common Mistakes to Avoid

• Overcooking the pasta leads to mushy texture that won’t hold up in the salad. Always cook to al dente and rinse with cold water immediately.
• Skipping the corn charring step eliminates the essential smoky flavor that distinguishes this dish from regular pasta salad.
• Adding dressing to warm pasta causes the mayonnaise to break and creates an oily, separated appearance.
• Using pre-shredded cheese instead of fresh cotija results in less authentic flavor and poor texture integration.
• Over-mixing the salad breaks down the pasta and corn, creating an unappetizing mushy consistency.
• Serving immediately without chilling time prevents proper flavor development and integration.

Storing Tips for the Recipe

Store leftover elote pasta salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after 24 hours as ingredients continue to meld together.

Before serving leftovers, add a splash of fresh lime juice and a sprinkle of cotija cheese to refresh the flavors. The acidity may diminish slightly during storage.

Avoid freezing this salad as the mayonnaise-based dressing will separate and the pasta texture will become unpleasant. Fresh preparation ensures the best quality and taste.

For meal prep, store the dressing separately and combine just before serving to maintain optimal texture. This method prevents the pasta from becoming overly soft.

Conclusion

This elote pasta salad successfully captures the beloved flavors of Mexican street corn in a convenient, shareable format. The combination of charred corn, tangy lime, and creamy cotija cheese creates an irresistible summer side dish.

The recipe’s versatility allows for numerous modifications while maintaining its authentic character. Whether served at casual gatherings or formal events, this dish consistently impresses with its bold flavors and attractive presentation.

Try this recipe for your next summer gathering and experience how traditional Mexican flavors can transform an ordinary pasta salad. Share your variations and feedback in the comments below, and don’t forget to explore our other Mexican-inspired recipes for more delicious ideas!

Elote Pasta Salad Recipe

• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Servings: 6

Ingredients

• 8 oz rotini or elbow pasta
• 2 cups grilled corn (fresh, frozen, or canned)
• ½ cup mayonnaise
• ¼ cup sour cream
• ½ cup cotija cheese, crumbled
• 1 tbsp lime juice
• 1 tsp chili powder
• ¼ tsp smoked paprika
• 1 jalapeño, minced (optional)
• ¼ cup fresh cilantro, chopped
• Salt & pepper to taste

Instructions

1. Cook the pasta according to package directions. Drain and rinse under cold water.
2. If using fresh corn, grill it until slightly charred, then slice off the kernels.
3. In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
4. Add the pasta, corn, cotija, jalapeño, and cilantro. Mix until well coated.
5. Taste and adjust seasoning. Chill for at least 30 minutes before serving.

Optional: Garnish with more cotija, chili powder, and lime wedges before serving.