This Elote Pasta Salad captures everything you love about Mexican street corn — sweet charred corn, tangy cotija, lime, chili and cilantro — all tossed with pasta in a smoky, creamy sour cream dressing. Vegetarian-friendly and ready in about 30 minutes, it’s ideal for summer barbecues, picnics, or potlucks.
Table of Contents
- Recipe Highlights
- Ingredient Notes & Substitutions
- How To Make Elote Pasta Salad
- What To Serve With This Salad
- How To Store
- Jess’s Tips
- Frequently Asked Questions
- Try These Salad Recipes Next!
- Elote Pasta Salad Recipe
Recipe Highlights
- Bold flavor: Smoky, tangy, and slightly spicy — this pasta salad is far from bland.
- Perfect for summer entertaining: Travels well for BBQs, potlucks, and picnics and feeds a crowd.
- Make-ahead friendly: Prep ahead and store in the refrigerator; dress just before serving if you prefer.
- Customizable: Swap in gluten-free or high-protein pasta and add any vegetables you like.
If you’ve enjoyed elote (Mexican street corn), you’ll recognize those bright flavors here. Grilled corn, cotija cheese, lime, and chili combine with pasta for a side that stands out at any summer gathering. The dressing is sour cream–based (no mayo), creamy with savory and smoky notes — you can even double it to use on other salads.
Ingredient Notes & Substitutions
Pasta: Any short pasta works — rotini, fusilli, or penne. Use gluten-free or high-protein pasta if desired.
Corn: Charred, grilled corn gives the authentic elote flavor. If you don’t have a grill, char the corn in a hot cast-iron skillet or boil if needed. Fresh corn is best, but frozen or canned can substitute in a pinch.
Cotija cheese: A salty, crumbly Mexican cheese that defines the elote profile. If cotija isn’t available, crumbled feta is a reasonable substitute.
Sour cream: Forms the base of the dressing. For a lighter option, use Greek yogurt.
How To Make Elote Pasta Salad
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
Step 1: Grill the ears of corn until lightly charred.
Step 2: Let the corn cool slightly, then slice off the kernels.
Step 3: Combine cooked pasta, corn kernels, cotija, jalapeño, red onion, and cilantro in a mixing bowl.
Step 4: Toss with the sour cream dressing and serve, or chill until ready.
What To Serve With This Salad
This salad pairs beautifully with grilled chicken, shrimp, burgers, or vegetarian mains like tacos and quesadillas. It also works well as a simple grab-and-go lunch straight from the fridge.
How To Store
Keep in an airtight container in the refrigerator for up to 4 days. Pasta can absorb dressing over time; stir before serving and add a squeeze of lime, a spoonful of sour cream, or a drizzle of olive oil to loosen if needed.
Jess’s Tips
- Grill the corn: That char is what makes this taste like authentic elote. A hot grill or cast-iron pan both work well.
- Salt the pasta water: Seasoning the water is essential to flavor the pasta throughout.
- Rinse pasta with cold water: Stops the cooking and prevents clumping so the dressing coats each piece evenly.
- Make ahead: Prep components in advance and toss with dressing just before serving for the best texture.
- Adjust the heat: Remove jalapeño seeds for a milder salad or add more for extra spice.
- Season generously: Taste after tossing and add salt, pepper, or lime to balance the flavors.
Frequently Asked Questions
Elote is Mexican street corn, typically grilled and topped with crema, cotija cheese, chili powder, lime, and cilantro. This salad borrows those same flavors.
It’s best served cold or at room temperature.
Yes, canned or frozen corn works if fresh isn’t available, though fresh grilled corn offers the best flavor.
Try These Salad Recipes Next!
Salads
Mediterranean Quinoa Salad
Salads
Kale Caesar Pasta Salad
Vegan
Kale Caesar Salad
Appetizers & Sides
Mediterranean Chickpea Salad
Tried this Elote Pasta Salad? Leave a review below and tag @choosingchia on social media — I love seeing your recreations!
Elote Pasta Salad
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mix
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Elote Pasta Salad is smoky, tangy, and packed with Mexican street corn flavors in every bite. It makes a vibrant summer side that comes together quickly.
Ingredients
- 8 ounces pasta, cooked
- 1/3 cup cotija cheese, crumbled
- 2 ears of corn, grilled
- 1/3 cup jalapeño, chopped (adjust to taste)
- 1/4 cup red onion, diced
- 1/3 cup cilantro, roughly chopped
Dressing
- 1/3 cup sour cream (or Greek yogurt)
- 2 tablespoons avocado oil (or olive oil)
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.
- Grill the corn over medium-high heat until lightly charred, about 10 minutes, turning occasionally. Let cool and cut the kernels off the cob. (Boil or use frozen/canned corn if necessary.)
- Whisk together sour cream, oil, lime juice, garlic, chili powder, smoked paprika, salt, and pepper until smooth.
- In a large bowl combine pasta, corn kernels, cotija, jalapeño, red onion, and cilantro. Pour dressing over the salad and toss to coat evenly.
- Taste and adjust seasoning. Serve immediately or refrigerate until ready to serve.
Notes
Grilling the corn adds essential smoky flavor. Salt the pasta water well, rinse pasta with cold water to stop cooking, and consider dressing the salad just before serving if making ahead. Adjust jalapeño heat by removing seeds for milder results.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 365
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g