Corn Elote Pasta Salad

why make this recipe

This Corn Elote Pasta Salad mixes the sweet, charred taste of elote (Mexican street corn) with creamy dressing and pasta. It is quick to make, fills you up, and works well for picnics, potlucks, or a simple weeknight side.

introduction

This dish is bright, creamy, and easy to change to your taste. If you like simple pasta dishes, try the similar and popular Marry Me Chicken Pasta for another easy comfort meal.

how to make Corn Elote Pasta Salad

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse with cool water. Let it cool completely.
2. If you use fresh corn, heat the olive oil in a skillet over medium-high heat. Add the corn, salt, pepper, smoked paprika, and chili powder. Cook 5–7 minutes until the corn gets light char and a nice smell. Let it cool. (If using frozen thawed corn, you can sauté it the same way or skip charring.)
3. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, minced garlic, chili powder, cayenne (if using), and salt until smooth and creamy.
4. In a large bowl, combine the cooled pasta, charred corn, diced red onion, and cherry tomatoes.
5. Pour the creamy elote dressing over the pasta mix. Toss until everything is coated evenly.
6. Gently fold in the crumbled cotija cheese and chopped cilantro.
7. Cover and refrigerate at least 30 minutes so the flavors blend.
8. Before serving, sprinkle extra cotija, a pinch of chili powder, and a squeeze of fresh lime on top for the elote finish.

Ingredients :

• 12 ounces rotini or bowtie pasta
• 3 cups corn kernels (fresh, grilled, or frozen and thawed)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ½ small red onion, finely diced
• ½ cup cherry tomatoes, halved (optional)
• ½ cup crumbled cotija cheese (or feta as substitute)
• ¼ cup fresh cilantro, chopped

For the creamy elote dressing:

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 clove garlic, finely minced
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt

Directions :

• Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cool water. Set aside.
• Heat olive oil and char the corn with salt, pepper, smoked paprika, and chili powder. Cool.
• Whisk the dressing ingredients until smooth.
• Mix cooled pasta, corn, red onion, and tomatoes in a big bowl.
• Toss with dressing until coated. Fold in cotija and cilantro.
• Chill for at least 30 minutes. Add extra cotija, chili powder, and lime before serving.

how to serve Corn Elote Pasta Salad

Serve cold or slightly chilled. It works as a side for grilled meats, tacos, or as a light main with extra protein like grilled chicken or shrimp. Garnish with extra cotija, chopped cilantro, and lime wedges.

how to store Corn Elote Pasta Salad

Keep in an airtight container in the fridge for up to 3 days. Dress it lightly if you plan to store longer—add a little extra mayo or sour cream before serving if it seems dry. Do not freeze; the creamy dressing and corn texture will not hold up.

tips to make Corn Elote Pasta Salad

• Cook pasta a bit less than package time for best texture after chilling.
• Char the corn for more smoky flavor. Use grill or skillet.
• Let the pasta cool fully before adding dressing to avoid thinning it.
• Taste the dressing and adjust lime or salt to your preference.
• Use cotija for authentic flavor; feta works well if cotija is not available.

variation (if any)

• Add grilled chicken, shrimp, or black beans for protein.
• Make it spicy with more cayenne or chopped jalapeño.
• Make it lighter with Greek yogurt instead of some mayo.
• Use poblano or roasted red pepper for extra charred flavor.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw it first and sauté quickly to warm and add a little char, or use it cold if you prefer.

Q: Can I make this ahead?
A: Yes. Make it a few hours ahead and chill. For best texture, add extra cheese or cilantro just before serving.

Q: Is there a dairy-free option?
A: Use dairy-free mayo and a dairy-free sour cream. Skip cotija and use a sprinkle of nutritional yeast or a dairy-free crumbly cheese.

Q: Can I use a different pasta shape?
A: Yes. Rotini or bowtie are great, but small shells, penne, or farfalle also work well.

Corn Elote Pasta Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Chilling
• Cuisine: Mexican
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A quick and creamy pasta salad that combines the sweet, charred flavors of elote with pasta, perfect for picnics and potlucks.

---

Ingredients

Scale 1x2x3x

• 12 ounces rotini or bowtie pasta
• 3 cups corn kernels (fresh, grilled, or frozen and thawed)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ½ small red onion, finely diced
• ½ cup cherry tomatoes, halved (optional)
• ½ cup crumbled cotija cheese (or feta as a substitute)
• ¼ cup fresh cilantro, chopped
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 clove garlic, finely minced
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cool water. Set aside.
2. Heat olive oil and char the corn with salt, pepper, smoked paprika, and chili powder. Cool.
3. Whisk the dressing ingredients until smooth.
4. Mix cooled pasta, corn, red onion, and tomatoes in a big bowl.
5. Toss with dressing until coated. Fold in cotija and cilantro.
6. Chill for at least 30 minutes. Add extra cotija, chili powder, and lime before serving.

---

Notes

For best texture after chilling, cook pasta a bit less than package time. Use cotija for authentic flavor; feta works well if cotija is not available.

---

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 30mg