A creamy and smoky Mexican street corn-inspired pasta salad, featuring roasted corn, cotija cheese, tangy lime, and a hint of spice. This dish is bold, flavorful, and easy to make, perfect for BBQs, picnics, or a refreshing side dish for any meal.
Why You’ll Love This Recipe
- Mexican Street Corn Flavors – Inspired by elote, this pasta salad is packed with smoky, tangy, and cheesy goodness.
- Quick & Easy – Ready in just 20 minutes, making it a great last-minute side dish.
- Creamy & Smoky – The rich dressing pairs perfectly with charred corn and spices.
- Great for Any Occasion – Perfect for summer cookouts, potlucks, and family dinners.
- Easily Customizable – Adjust the heat, cheese, or add protein to make it your own.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pasta Salad:
- 8 oz small pasta (elbow, ditalini, or shells)
- 2 cups corn (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese (or feta)
- ¼ cup diced red onion
Directions
1. Cook the Pasta
Boil pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and keep it from sticking.
2. Prepare the Corn
- Fresh Corn: Grill or sauté in a dry pan over medium-high heat until slightly charred.
- Frozen Corn: Sauté in a dry skillet until lightly roasted.
- Canned Corn: Drain and pat dry, then toast in a skillet for a smoky effect.
3. Make the Dressing
In a large mixing bowl, whisk together:
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Smoked paprika
- Garlic powder
- Salt & black pepper
4. Combine Everything
- Add the cooked pasta, charred corn, diced red onion, and chopped cilantro to the dressing.
- Toss well to coat everything evenly.
5. Garnish & Serve
- Sprinkle with crumbled cotija cheese and extra chili powder for garnish.
- Serve chilled or at room temperature.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories per Serving: 380 kcal
Variations
- Spicy Kick – Add diced jalapeños or a dash of hot sauce.
- Protein Boost – Mix in grilled chicken, shrimp, or black beans.
- Make It Lighter – Swap Greek yogurt for sour cream.
- Extra Creamy – Stir in a little more mayo or avocado.
- Crunchy Addition – Toss in toasted pepitas (pumpkin seeds) for texture.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Best served cold or at room temperature. No need to reheat!
- Make-Ahead Tip: Prepare the salad a few hours in advance for even better flavor absorption.
FAQs
1. Can I make this pasta salad ahead of time?
Yes! It actually tastes better after a few hours in the fridge as the flavors meld together.
2. What’s the best pasta to use?
Small pasta like elbow macaroni, ditalini, or small shells works best for this salad.
3. Can I use canned corn instead of fresh?
Yes! Just pan-roast it to get that smoky flavor.
4. Is there a dairy-free option?
Use vegan mayo, dairy-free sour cream, and omit the cheese or use a plant-based alternative.
5. How do I keep the pasta from getting soggy?
Cook the pasta al dente, and rinse under cold water to stop the cooking process.
6. Can I add extra veggies?
Absolutely! Try diced bell peppers, cherry tomatoes, or avocado for extra freshness.
7. What’s the best substitute for cotija cheese?
Feta cheese is the closest alternative if you can’t find cotija.
8. Can I serve this warm instead of chilled?
Yes! Just skip the rinsing step and toss everything while warm.
9. How do I make it less spicy?
Reduce or omit the chili powder and smoked paprika for a milder flavor.
10. What pairs well with this dish?
This salad is perfect with grilled meats, tacos, or BBQ dishes like ribs and burgers.
Conclusion
This Elote Pasta Salad is a creamy, smoky, and slightly spicy dish that’s easy to make and packed with bold Mexican flavors. Whether you’re serving it at a BBQ, picnic, or family dinner, it’s guaranteed to be a crowd-pleaser. Try it today and enjoy the taste of street corn in every bite!
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Elote Pasta Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and smoky Mexican street corn-inspired pasta salad, featuring roasted corn, cotija cheese, tangy lime, and a hint of spice for the perfect balance of flavors. This easy side dish is great for BBQs, picnics, or any occasion!
Ingredients
- 8 oz small pasta (elbow, ditalini, or shells)
- 2 cups corn (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese (or feta)
- 1/4 cup diced red onion
Instructions
-
Cook the Pasta
- Boil pasta according to package instructions until al dente.
- Drain and rinse with cold water to stop the cooking process.
-
Prepare the Corn
- If using fresh corn, grill or sauté until slightly charred.
- If using canned or frozen corn, lightly pan-roast for a smoky flavor.
-
Make the Dressing
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined.
-
Combine Everything
- Add pasta, charred corn, red onion, and cilantro to the dressing.
- Toss well to coat everything evenly.
-
Garnish & Serve
- Top with crumbled cotija cheese and an extra sprinkle of chili powder for garnish.
- Serve chilled or at room temperature.
Notes
- Make It Spicier: Add cayenne pepper or diced jalapeños for a kick.
- Dairy-Free Option: Use vegan mayo and cashew-based sour cream.
- Meal Prep Friendly: Keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Tossing
- Cuisine: Mexican, Fusion