Elote Pasta Salad captures the bold flavors of Mexican street corn—charred corn, tangy lime, creamy mayo, and salty cotija—tossed with rotini for a bright, satisfying pasta salad. It’s simple to prepare, fully customizable, and works well as a side for barbecues, potlucks, or weeknight dinners. Leftovers keep well and the salad often tastes even better the next day.
This version combines rotini pasta, charred corn kernels, cotija cheese, red onion, cilantro, and a creamy lime dressing made with mayonnaise and sour cream (or Greek yogurt). It’s an easy way to enjoy the essence of elote without the mess of corn on the cob and makes an excellent make-ahead dish for gatherings.
You’ll Love Elote Pasta Salad!
Elote Pasta Salad takes the familiar components of elote—grilled or charred corn slathered in a creamy, tangy sauce with chili and cheese—and turns them into a shareable pasta salad. Traditional elote is served on the cob with mayo, chili powder, lime, cotija, and cilantro; this salad keeps those flavors but adds pasta for a portable, crowd-pleasing dish.
This salad is especially suited for summer when fresh corn is in season, but frozen corn works well too after thawing. You can easily tailor the salad by adding black beans for protein, jalapeños for heat, or bell peppers for crunch and color.
Ingredients and Substitutions
- Pasta: Short shapes like rotini work best, but penne, fusilli, macaroni, gemelli, or bow tie pasta are fine substitutes.
- Corn: Fresh corn on the cob is ideal for charring, but thawed frozen corn can be used. Canned corn can substitute in a pinch but won’t char.
- Red onion: Adds crunch and a bit of bite; green onions can be used instead.
- Mayo and sour cream: Create the creamy dressing. Substitute Greek yogurt for sour cream for a lighter option.
- Lime: Fresh lime juice is essential; add zest for extra brightness.
- Spice: A pinch of cayenne adds heat—swap with chili powder or omit to taste.
- Herbs and cheese: Fresh cilantro and cotija cheese give the classic elote finish. If you dislike cilantro, use parsley; queso fresco or feta can replace cotija.
Elote Pasta Salad Variations
Try these additions to change the flavor profile:
- Black beans: Drain and rinse a can for added protein.
- Jalapeños: Add diced jalapeño or pickled peppers for more heat.
- Bell peppers: Diced peppers add color and crunch.
- Mexican crema: Drizzle on top before serving for extra creaminess.
How to Make Elote Pasta Salad
All you need is a large bowl to toss the pasta and charred corn with the dressing. The process is quick and straightforward.
Step 1: Cook pasta and char corn
Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain and rinse with cold water, then set aside. While the pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add the corn kernels and cook, stirring, until they brown and lightly char. Alternatively, grill corn on the cob and cut the kernels off after charring. Let corn cool.
Step 2: Make the dressing
In a bowl, whisk together mayo, sour cream (or Greek yogurt), diced red onion, minced garlic, fresh lime juice, cayenne pepper, and kosher salt until smooth and well combined.
Step 3: Combine ingredients
In a large bowl, combine the cooled pasta, charred corn, dressing, crumbled cotija (or queso fresco), and chopped cilantro. Toss gently to coat everything evenly.
Step 4: Finish and serve
Top the salad with diced avocado and extra cotija just before serving. Serve with lime wedges for squeezing over the top.
Recipe Tips
- Frozen, thawed corn works well if fresh corn isn’t available; canned corn won’t char but can still be used.
- Find cotija in the deli or specialty cheese section; substitute queso fresco or feta if needed.
- If preparing ahead, wait to add avocado and extra cheese until just before serving to keep textures fresh.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Frequently Asked Questions
Mexican street corn, or elote, is grilled corn on the cob coated in a creamy, savory mix of mayonnaise or crema, cheese (often cotija), lime juice, and spices such as chili powder or cayenne.
Elote Pasta Salad blends cooked pasta with the flavors of elote—grilled corn, cotija cheese, mayo-based dressing, lime, and cilantro—turning street-corn flavors into a shareable salad.
Yes. Rinsing cooked pasta with cold water cools it quickly, stops the cooking process to prevent overcooking, and removes excess starch so the noodles don’t stick together.
More Mexican-Inspired Recipes
Mexican Quinoa Salad with Corn and Black Beans-
Green Chili Chicken Burritos
-
Leftover Chicken Fajita Casserole
-
Mango Black Bean Salad
If you try this recipe, leave a rating or a comment in the recipe card area—feedback is always appreciated. Enjoy the fresh, zesty taste of elote transformed into a hearty pasta salad.
Elote Pasta Salad
Ingredients
- 1 pound rotini pasta (or similar-shaped noodles)
- 2 tablespoons olive oil
- 3 cups corn kernels (from about four cobs)
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup red onion, diced
- 3 cloves minced garlic
- Juice of 2 limes (or more to taste)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 cup cilantro, chopped
- 1/2 cup cotija or queso fresco, crumbled
- 1 avocado, diced
Instructions
- Bring a large pot of salted water to a boil. Cook rotini until al dente according to package instructions. Drain and rinse with cold water; set aside.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add corn and cook, stirring frequently, until browned and lightly charred. Set aside to cool.
- In a bowl, whisk together mayo, sour cream, diced onion, minced garlic, lime juice, cayenne, and kosher salt to make the dressing.
- In a large bowl, combine the cooled pasta, charred corn, dressing, cotija, and chopped cilantro. Toss to combine. Top with diced avocado before serving.
Notes
- Thawed frozen corn is a good alternative to fresh. Canned corn can be used but won’t char as well.
- Cotija is available in many grocery delis; queso fresco or feta are acceptable substitutes.
- If making ahead, add avocado and extra cheese just before serving to preserve texture.
- Store leftovers in an airtight container in the refrigerator for up to four days.