If you’re craving a vibrant, flavorful salad that’s bursting with the bright, creamy, and smoky essence of Mexican street corn, you’re in for a treat with this Elote Pasta Salad (Mexican Street Corn) Recipe. This dish brilliantly transforms the classic elote into a fun and satisfying pasta salad that’s perfect for summer barbecues, potlucks, or any meal where you want to bring something a little unexpected yet incredibly delicious to the table. With tender pasta mingling with sweet corn, zesty lime, spicy jalapeno, and that unmistakable tang of cotija cheese, every bite sings with layers of texture and flavor you won’t soon forget.
Ingredients You’ll Need
The beauty of the Elote Pasta Salad (Mexican Street Corn) Recipe lies in its straightforward ingredients, each chosen to deliver a perfect harmony of flavors and textures. From fresh corn sweetness to a creamy, tangy dressing, these essentials make all the difference in creating that irresistible salad.
- 8 oz dry pasta: Choose a sturdy shape like rotini or penne that will hold onto the dressing beautifully.
- 4 cups whole corn kernels: Fresh or frozen works—grilled or roasted if fresh for that authentic smoky flavor.
- ½ cup crumbled cotija cheese: Its salty, crumbly nature mimics the street corn vibe perfectly; feta or parmesan are great substitutes.
- ½ red onion, diced: Adds sharpness and a bit of crunch to balance the creaminess.
- ½ cup fresh cilantro, chopped: This herb brightens the dish with its fresh, green notes.
- 1 jalapeno pepper, chopped: Brings a mild heat that wakes up every other flavor.
- Olive oil mayonnaise: Gives a rich, silky texture foundational to the classic elote salad dressing.
- 1 cup plain Greek yogurt: Adds tang and lightness, balancing the mayo perfectly.
- Lime zest and juice: Provides a zesty kick that brightens the whole salad.
- ½ tsp chili powder: Introduces a mild smoky heat integral to the authentic taste.
- ½ tsp smoked paprika: Enhances the smoky depth underlining the corn flavor.
- ½ tsp garlic powder: Subtle savory notes that round out the dressing.
- ½ tsp kosher salt: Essential for seasoning and flavor enhancement.
- ¼ tsp black pepper: Adds a gentle bite that complements the spice blend.
How to Make Elote Pasta Salad (Mexican Street Corn) Recipe
Step 1: Cook the Pasta
Start by bringing a pot of salted water to a boil and cook your dry pasta according to the package instructions. Once perfectly al dente, drain it well and toss the warm pasta with a little olive oil to keep it from sticking. Then, set it aside and let it cool completely—this step is key to preventing your salad from becoming mushy once dressed.
Step 2: Prepare the Corn
If you’re lucky enough to have fresh corn, grill or roast the kernels until they develop those gorgeous caramelized edges and a tender bite—that smokiness is essential to the dish’s authentic flavor. If using frozen corn, simply heat it through until warm and ready to soak up the dressing without losing its sweetness and texture.
Step 3: Mix the Dressing
This is where all the creamy, tangy magic happens. In a bowl, combine the olive oil mayonnaise, plain Greek yogurt, lime zest and juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Whisk everything until smooth and vibrant. This dressing perfectly balances richness with brightness, giving the pasta salad that irresistible elote flair.
Step 4: Combine Ingredients
In a large mixing bowl, toss the cooled pasta with the corn kernels, diced red onion, freshly chopped cilantro, crumbled cotija cheese, and chopped jalapeno. Pour over your zesty dressing and toss until every ingredient is beautifully coated and mingled. This step is where the dish truly comes together, melding creamy, spicy, and fresh flavors into every forkful.
Step 5: Chill for Best Flavor
Finally, pop the salad into the fridge for at least 30 minutes before serving. This resting time allows the flavors to marry and deepen, ensuring every bite bursts with the classic notes of Mexican street corn in an exciting pasta salad form.
How to Serve Elote Pasta Salad (Mexican Street Corn) Recipe
Garnishes
For an eye-catching finish and added texture, sprinkle a little extra cotija cheese and a pinch of chili powder over each serving. A squeeze of fresh lime juice right before digging in amplifies the brightness and adds an irresistible tang. Fresh cilantro leaves or thin slices of jalapeno also make lovely garnishes that hint at the bold flavors inside the salad.
Side Dishes
This Elote Pasta Salad (Mexican Street Corn) Recipe pairs wonderfully with grilled meats like smoky chicken, steak, or carnitas, making it a perfect companion at your next barbecue. It also shines alongside simple beans, fresh tortillas, or avocado slices for a casual Mexican-inspired feast.
Creative Ways to Present
Want to impress guests? Serve the salad in mini bell pepper halves or colorful small bowls for portioned delights. You can also use it as a filling for tacos or tostadas, turning it into a versatile crowd-pleaser. The vibrant colors and textures always add excitement no matter how you choose to plate it.
Make Ahead and Storage
Storing Leftovers
Store any leftover Elote Pasta Salad (Mexican Street Corn) Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days. Give it a gentle stir before serving again, as some dressing might settle at the bottom.
Freezing
This salad is best enjoyed fresh and chilled rather than frozen because the pasta and fresh ingredients can lose their textures and flavors after thawing. For best results, avoid freezing to maintain the integrity of the salad’s vibrant flavors and creamy dressing.
Reheating
Since the salad is served cold, reheating is not typically recommended. Instead, if you prefer a slightly warmer dish, let the salad come to room temperature before enjoying, which can help soften the flavors without compromising the creamy textures.
FAQs
Can I use canned corn for this recipe?
Definitely! While fresh or frozen corn is preferred for the best texture and sweetness, canned corn can work in a pinch. Just be sure to drain it well and, if possible, give it a quick sauté or roast to add some smoky flavor before mixing it into the salad.
Is there a dairy-free version of the Elote Pasta Salad (Mexican Street Corn) Recipe?
Yes, you can swap out the cotija cheese for a dairy-free cheese alternative or even toasted, finely chopped nuts like cashews for texture. Replace the Greek yogurt and mayonnaise with vegan versions to keep the creamy dressing intact but dairy-free.
What pasta shape works best for this salad?
Choose short, sturdy pasta shapes like rotini, penne, or shells. They catch the dressing well and hold up nicely to the mix-ins without getting mushy.
Can I make this salad spicier?
Absolutely! Feel free to add more jalapeno, include some chipotle powder for smoky heat, or sprinkle in cayenne pepper to boost the spice level according to your taste.
How far ahead can I prepare the Elote Pasta Salad (Mexican Street Corn) Recipe?
You can prepare the salad up to a day in advance. Just give it a good stir before serving to redistribute the dressing and freshen up the flavors. This makes it perfect for stress-free entertaining.
Final Thoughts
I can’t recommend the Elote Pasta Salad (Mexican Street Corn) Recipe highly enough—it’s a joyful twist on a traditional favorite that anyone can whip up with ease. The balance of creamy, smoky, tangy, and spicy notes is pure magic on the palate. Whether you’re serving it as a side or a star on its own, this salad will quickly earn a permanent spot in your recipe rotation. So grab those ingredients and get ready to fall in love with Elote all over again!
Print
Elote Pasta Salad (Mexican Street Corn) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Elote Pasta Salad is a vibrant and flavorful twist on the classic Mexican street corn, combining tender pasta with smoky grilled corn, creamy cotija cheese, and a zesty, tangy dressing made from Greek yogurt and spices. Perfect as a side dish for barbecues, picnics, or a refreshing summer salad.
Ingredients
Pasta
- 8 oz dry pasta
Corn
- 4 cups whole corn kernels (fresh or frozen)
Cheese and Vegetables
- ½ cup crumbled cotija cheese (or feta/parmesan)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
Dressing
- Olive oil mayonnaise (amount not specified, use about ¼ cup)
- 1 cup plain Greek yogurt
- Zest and juice of 1 lime
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Drain well and toss immediately with a drizzle of olive oil to prevent sticking. Set aside and allow to cool completely.
- Prepare Corn: For fresh corn, grill or roast the kernels until they develop a tender texture and slightly charred flavor. For frozen corn, heat thoroughly by either sautéing or microwaving until warm.
- Make Dressing: In a bowl, combine plain Greek yogurt with olive oil mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Mix well until smooth and flavorful.
- Combine Salad: In a large mixing bowl, combine the cooled pasta, prepared corn, chopped cilantro, diced red onion, crumbled cotija cheese, and chopped jalapeno pepper. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature for best taste.
Notes
- Grilling fresh corn enhances the smoky flavor, but roasting or pan sautéing can be good alternatives.
- Adjust the heat by varying the amount of jalapeno or substituting with a milder pepper.
- If cotija cheese is unavailable, feta or parmesan can be used as a substitute.
- The salad can be made a few hours ahead and refrigerated to deepen the flavor.
- This salad is best served chilled or at room temperature but should be consumed within 2 days for optimal freshness.
