Name: Elote Pasta Salad (Mexican Street Corn) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz dry pasta (227g), preferably Banza Rotini Chickpea Pasta; 4 cups whole corn kernels (454g), fresh or frozen; ½ cup cotija cheese, crumbled (75g); ½ red onion, diced (about 215g); ½ cup fresh cilantro, chopped (8g); 1 jalapeno pepper, pulp and seeds removed, chopped; Olive oil; Mayonnaise (for dressing); 1 cup plain Greek yogurt (226g); 2 tablespoons mayonnaise (30g); Zest and juice of 1 lime (about 2 tablespoons lime juice); ½ teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper

Jump to Recipe· 4.2 from 12 reviews

If you are craving a pasta salad that bursts with bright, zesty flavors and creamy textures, then the Elote Pasta Salad (Mexican Street Corn) Recipe is exactly what you need. This dish takes the beloved taste of Mexican street corn and transforms it into a colorful, satisfying pasta salad packed with roasted corn, tangy cotija cheese, fresh herbs, and a luscious dressing that ties everything together beautifully. Easy to prepare but packed with flavor, this recipe is sure to become a new favorite for picnics, potlucks, or weeknight dinners.

Ingredients You'll Need

A white marbled surface holds several clear glass bowls and fresh ingredients arranged neatly. In the center is a medium glass bowl filled with uncooked orange spiral pasta. Above it to the left is a smaller glass bowl filled with crumbly white cheese. To the lower left, a medium glass bowl contains smooth white sour cream, next to a smaller bowl with thick light beige cream. Fresh green parsley is placed below a small red onion on the far left. To the right side, two whole fresh green limes are at the top, with two yellow and white ears of corn below them. Next to the corn, a small glass bowl holds layered red and beige spices. A single dark green jalapeño pepper sits on the far right. The photo taken with an iphone --ar 4:5 --v 7

This Elote Pasta Salad (Mexican Street Corn) Recipe relies on simple, wholesome ingredients that come together to deliver a perfect balance of creaminess, freshness, and a little kick of spice. Each component plays an essential role in creating the perfect harmony of flavors and textures.

Pasta (8 oz dry): I recommend Banza Rotini Chickpea Pasta for added protein and a nice texture that holds the dressing well.

Corn kernels (4 cups): Roasted fresh or warmed frozen corn provides that sweet, smoky signature flavor of elote.
Cotija cheese (½ cup, crumbled): This salty, crumbly cheese adds tang and richness; queso fresco or feta can be great substitutes.
Red onion (½, diced): Adds a subtle bite and crunch to the salad.

Fresh cilantro (½ cup, chopped): Brings a refreshing, herby brightness that elevates every bite.
Jalapeno (1, seeded and chopped): Adds just the right amount of gentle heat without overpowering.
Olive oil mayonnaise: For richness and to help coat the pasta perfectly.

Greek yogurt (1 cup): Forms the creamy base of the dressing, offering a slight tang and creaminess.
Lime zest and juice (from 1 lime): Adds citrusy brightness that’s essential for authentic Mexican flavor.
Chili powder, smoked paprika, garlic powder, kosher salt, black pepper: The spice blend that brings warmth, smokiness, and a hint of complexity.

How to Make Elote Pasta Salad (Mexican Street Corn) Recipe

Step 1: Cook the Pasta

Start by cooking the pasta according to the package instructions. If you love a little bite to your noodles, cook it one to two minutes less for an al dente texture. Once cooked, drain the pasta and toss it lightly with olive oil to keep it from sticking together. Allow it to cool while you prepare the rest of the ingredients.

Step 2: Prepare the Corn

The star of this Elote Pasta Salad (Mexican Street Corn) Recipe is the corn. If you’re using fresh ears, coat them with olive oil, salt, and pepper before roasting in the oven at 425°F for 25-30 minutes. Roasting intensifies the natural sweetness and gives that classic smoky flavor essential to Mexican street corn. If you’re lucky enough to have a grill, roasting the corn over an open flame will add even more depth. For frozen corn, warming it in a skillet until heated through will work beautifully.

Step 3: Make the Creamy Elote Dressing

In a small bowl, whisk together the Greek yogurt, mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. This dressing is the magic that brings the pasta and corn together, balancing creaminess with zesty and smoky notes that scream authentic Mexican street corn flavor.

Step 4: Assemble the Salad

In a large bowl, combine the cooled pasta, roasted corn, diced red onion, chopped cilantro, crumbled cotija cheese, and chopped jalapeno. Pour the elote dressing over the top and toss everything carefully to coat the pasta and vegetables evenly. If you’re making this salad ahead of time, wait to add the cilantro and cotija until just before serving to keep their flavors fresh and vibrant.

How to Serve Elote Pasta Salad (Mexican Street Corn) Recipe

A wooden bowl filled with five separate layers of ingredients, including yellow spiral pasta on the left, bright green chopped peppers on the top right, finely chopped red onions on the right, green chopped herbs on the bottom left, and a mix of corn kernels and white small curds in the bottom center. Over the ingredients, there is a light brown creamy sauce spread unevenly across the bowl. The bowl rests on a white marbled surface with a gray cloth partially visible at the top, and a wooden spoon is placed on the bottom right edge of the bowl photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take your Elote Pasta Salad (Mexican Street Corn) Recipe to the next level, consider topping it with a sprinkle of extra cotija cheese, a few lime wedges, and a pinch of smoked paprika or chili powder for color and a little extra zing. A handful of fresh chopped cilantro added right before serving also brightens up every bite beautifully.

Side Dishes

This pasta salad pairs wonderfully with grilled meats like carne asada or chicken, making it a perfect side at barbecues or weeknight dinners. It also shines alongside black bean burgers, tacos, or even a fresh avocado salad, complementing a variety of flavors while adding its own creamy, smoky punch.

Creative Ways to Present

For a fun twist, serve this salad in individual mason jars for a picnic or party. Layer the pasta salad and top with a wedge of lime and a cilantro sprig. You can also scoop it into colorful bell pepper halves or stuff it into small avocado boats for a creative appetizer or light lunch presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover Elote Pasta Salad (Mexican Street Corn) Recipe in an airtight container in the refrigerator for up to three days. To preserve the freshness of the cilantro and cotija cheese, it's best to add them just before serving if you plan to make the salad ahead.

Freezing

This pasta salad is not ideal for freezing because the mixture of creamy dressing and cooked pasta can separate and become watery after thawing. To maintain the best texture and flavor, enjoy it fresh or refrigerated within a few days.

Reheating

This dish is best served cold or at room temperature, so reheating is not necessary. If you prefer it slightly warmer, let it come to room temperature before serving, and give it a gentle toss to redistribute the dressing evenly.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While rotini is great because it holds the dressing well, you can use any short pasta like fusilli, penne, or even shells. Just choose a pasta that won’t get mushy when mixed with the dressing.

Is there a good substitute for cotija cheese?

If you can’t find cotija, queso fresco, feta, or even parmesan cheese works well. Each brings a slightly different flavor and texture but all provide that salty punch needed in this salad.

Can I make this salad vegan?

Yes! Swap the Greek yogurt and mayonnaise for vegan versions, and use a dairy-free cheese alternative or skip the cheese entirely. It’ll still be creamy and delicious, with all the vibrant Mexican street corn flavors intact.

How spicy is this recipe?

The heat primarily comes from the jalapeno and the chili powder in the dressing. You can adjust the spice level by reducing or omitting the jalapeno or choosing a milder chili powder depending on your taste preferences.

What’s the best way to roast fresh corn for this salad?

Roasting fresh corn in the oven wrapped in foil with olive oil, salt, and pepper is an easy method that brings out smoky sweetness. Grilling over charcoal or gas adds an even deeper flavor if you want a true street corn experience.

Final Thoughts

There’s something truly special about the Elote Pasta Salad (Mexican Street Corn) Recipe that makes it a showstopper on any table. It’s vibrant, flavorful, and surprisingly easy to whip up, making it a fantastic choice to brighten your meal rotation. Once you try this creamy, cheesy, slightly spicy pasta salad, you’ll understand why it’s quickly become such a beloved recipe. Go ahead, give it a try—you might just find your new favorite!

Elote Pasta Salad (Mexican Street Corn) Recipe

Ingredients You'll Need