Elote Pasta Salad (Mexican Street Corn Pasta)
Who says pasta salad has to be boring? This Mexican Street Corn Pasta Salad is creamy, spicy, tangy, and everything you want in a crave-worthy side dish. Inspired by the flavors of elote — the famous grilled Mexican street corn, this recipe blends sweet corn, cotija cheese, jalapeño, and chipotle with tender pasta and a creamy lime-spiked dressing.
It’s the perfect summer salad for cookouts, potlucks, or meal prep, and it’s incredibly easy to throw together with pantry staples and fresh ingredients. One bite and you’ll see why it’s become a fan favorite!
🌽 Why You’ll Love This Elote Pasta Salad
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Bold Flavor: The creamy chipotle dressing adds just the right amount of spice and tang.
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Easy to Make: Simple ingredients and no-fuss instructions.
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Make Ahead Friendly: Tastes even better after chilling for a bit.
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Perfect for Summer: It’s a fun twist on a classic pasta salad that’ll steal the spotlight at any BBQ or gathering.
🛒 Ingredients You’ll Need for This Elote Pasta Salad
For the Pasta Salad:
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8–10 oz elbow pasta
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3 cups corn kernels (fresh or frozen; about 4 ears of corn)
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2 tbsp extra virgin olive oil + 1 tbsp butter
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1/2 red onion, diced
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2 tbsp jalapeño, finely diced (seeds/ribs removed)
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1/3 cup Cotija cheese, crumbled (reserve 2 tbsp for garnish)
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1/2 cup fresh cilantro, chopped
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1/4 cup green onions, chopped
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1/2 tsp salt + 1/2 tsp cracked black pepper
For the Dressing:
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1/2 cup mayonnaise
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1/2 cup sour cream
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Juice of 1 lime
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2 chipotle peppers in adobo (finely chopped) + 1 tbsp adobo sauce
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1 tsp paprika
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1/4 tsp ancho chili powder (optional)
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1/8 tsp cumin
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2 tsp Tajín
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1/2 tsp salt + 1/2 tsp black pepper
How to Make This Elote Pasta Salad
Step 1: Cook the Pasta
Boil your pasta until al dente. Drain and rinse under cold water to stop the cooking and keep the pasta from sticking.
Step 2: Char the Corn
Heat olive oil and butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally.
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Fresh corn: Cover and cook for about 6 minutes, stirring once halfway through.
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Frozen corn: Cover and cook for about 4 minutes, stirring once.
Uncover, reduce heat, season with salt and pepper, and cook for one more minute until nicely charred.
Step 3: Mix the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chipotle peppers, adobo sauce, and seasonings until smooth.
Step 4: Combine Everything
In a large salad bowl, toss the cooked pasta, charred corn, onion, jalapeño, Cotija cheese, cilantro, and green onions. Pour in the dressing and mix well until everything is coated.
Step 5: Garnish & Serve
Top with extra Cotija cheese and a sprinkle of Tajín if you’d like.
💡 Tips & Variations
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Want it extra smoky? Use grilled corn straight off the cob!
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No Cotija? Try feta or grated parmesan as a substitute.
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Make it a meal: Add grilled chicken, shrimp, or black beans for a protein boost.
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Chill for flavor: This salad tastes even better after sitting in the fridge for 30 minutes.
🧊 How to Store It
Store in an airtight container in the fridge for up to 3 days. Stir before serving and add a squeeze of lime if needed to refresh the flavors.
✨ Recipe FAQ
Can I make this gluten-free?
Yes! Just use your favorite gluten-free pasta.
Is this spicy?
It has a mild to moderate heat from the chipotle peppers and jalapeño. You can reduce the jalapeño or skip the chipotle to make it milder.
Can I make this ahead of time?
Absolutely — in fact, it’s even better after it chills for a bit. Just hold off on garnishing until right before serving.
Serving Ideas For Our Elote Pasta Salad
This salad pairs perfectly with grilled meats like Mexican grilled chicken, carne asada, chicken tacos, BBQ ribs, or even on its own as a meatless main. It’s also a hit at backyard cookouts or as a potluck side!
Elote Pasta Salad (Mexican Street Corn Pasta)
Ingredients
Ingredients:
- 8-10 oz elbow pasta
- 3 cups of corn - fresh or frozen, about 4 ears of corn
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 red onion - diced
- 2 tbsp finely diced jalapeño - seeds & ribs removed
- 1/3 cup Cotija cheese - crumbled (reserve 2 tbsp for garnish)
- 1/2 cup fresh cilantro - chopped
- 1/4 cup green onions - chopped
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
Dressing Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- 2 chipotle chili in adobo sauce (finely chopped) - + 1 tbsp adobo sauce
- 1 tsp paprika
- 1/4 tsp ancho chili powder - optional
- 1/8 tsp cumin
- 2 tsp tajin
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
1. Cook the pasta:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water, and set aside.
2. Char the corn:
- - Heat olive oil and butter in a large skillet over medium-high heat. Add the corn and gently stir a few times for 30 seconds.
- - If using fresh corn, cover with a lid and sauté for 6 minutes, stirring once halfway through, until the corns are nicely charred.
- - If using frozen corn, cover with lid and sauté for 4 minutes, stirring once halfway through, until the corns are nicely charred.
- - Remove the lid, reduce heat to medium, add 1/2 tsp salt and 1/2 tsp black pepper, and cook for 1 more minute. Stir to mix everything together.
- - Remove from heat and set aside.
3. Make the dressing:
- In a bowl, whisk together all the dressing ingredients until well combined.
4. Assemble the salad:
- In a large bowl, combine the cooked pasta, charred corn, red onions, jalapeño, Cotija cheese, cilantro, and green onions. Pour the dressing over the top and toss until everything is evenly coated.
5. Garnish:
- Garnish with reserved Cotija cheese on top. Serve immediately for best flavor.