I first had Elote Pasta Salad at a neighbor’s BBQ. I took one bite and had to ask for the recipe. It was full of flavor with smoky corn, creamy chili lime dressing, salty feta cheese and fresh cilantro all mixed with pasta. I tried it at home, made a few changes, and now it’s a staple at every cookout we have.
What I love most is how easy it is to throw together. You don’t need special ingredients or special tools, just a few fresh products and a simple dressing to bring it all together. It’s great as a side dish, but honestly, I’ve eaten it as a main more than once. This Mexican Street Corn Pasta Salad is easy to make, delicious, and everyone always asks for seconds.
Table of Contents
Why This Elote Pasta Salad is a Winner
- Packed with Flavor: Each bite has the perfect mix of creamy, tangy, smoky, and fresh.
- Quick and Easy to Make: Comes together in under 30 minutes using basic ingredients.
- Perfect for Any Occasion: Great for BBQs, potlucks, picnics, or even a simple weeknight dinner.
- Great for Meal Prep: Tastes even better the next day after the flavors have had time to blend.
- Easy to Customize: You can add protein, turn up the heat, or make it gluten-free without any trouble.
Elote Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Elote Pasta Salad is a creamy, smoky, and zesty twist on the classic Mexican Street Corn. Perfect for potlucks, BBQs, or a fresh side dish. Easy to make and full of bold flavor.
Ingredients
12 oz dry farfalle pasta
16 oz frozen fire-roasted corn, thawed
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 garlic cloves, minced
Juice and zest from 1 lime
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp black pepper
Pinch of cayenne pepper (optional)
1/4 cup chopped cilantro
1/4 cup chopped green onion
1 fresh jalapeño, finely diced (optional)
1/3 cup crumbled feta cheese, plus more to top
Tajín seasoning for garnish (optional)
Instructions
Cook the Pasta
Cook the pasta in salted water until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream or yogurt, lime juice, lime zest, garlic, chili powder, cumin, paprika, salt, black pepper, and cayenne if using.
Combine the Ingredients
Add the cooled pasta, corn, cilantro, green onion, jalapeño, and feta to the dressing.
Toss Everything Together
Toss until everything is well coated.
Garnish and Serve
Top with extra feta and sprinkle with Tajín if using. Chill before serving for best flavor.
Notes
Rinse pasta after cooking to keep it from getting sticky.
Use enough dressing as pasta absorbs it over time.
Toast spices before mixing for deeper flavor.
Dice ingredients finely for better texture in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
Variations and Customizations
Add Protein
Throw in some shredded rotisserie chicken, black beans or grilled shrimp to make it a full meal.
Make it Spicy
Add more jalapeño, cayenne pepper or your favorite hot sauce to taste.
Extra Veggies
Try diced avocado, cherry tomatoes or chopped bell peppers. If using avocado, add just before serving so it stays fresh.
Gluten Free
Use your favorite gluten-free pasta. Everything else in the Elote pasta salad recipe is gluten-free.
Storing and Make-Ahead Instructions
Make-Ahead
You can make everything ahead of time. Cook the pasta, whisk the dressing and chop all the veggies. Keep each component in its own container in the fridge so nothing gets soggy or loses texture. When you’re ready to serve, mix everything together for a fresh salad.
Storage
Place any leftover salad in a tightly covered container and store it in the refrigerator to keep it fresh. The salad stays good for about four days. If it starts to feel a little dry after sitting, mix in a spoonful of dressing or a quick squeeze of lime juice to bring the flavors back to life.
Helpful Notes
Use what you have
If you don’t have fire-roasted corn, use regular frozen corn, fresh corn off the cob or canned corn. Drain and pat dry before using.
Let it chill
This Elote pasta salad tastes even better after some time in the fridge. Let it chill for at least 30 minutes so the flavors have a chance to come together and soak into the pasta.
Serve cold or at room temperature.
You can enjoy this salad cold right out of the fridge or let it sit at room temperature for a few minutes before serving. Either way works well, so it depends on how you like it.
Good for parties
This Elote pasta salad recipe can be doubled or tripled if you’re feeding a crowd. Great for BBQs, picnics or any casual gathering.
Conclusion
This Elote Pasta Salad is the whole package. It’s bold, creamy and full of fresh flavor. Whether you’re making it for a BBQ, potluck or just an easy weeknight side, it always hits. The smoky corn, chili lime dressing and salty feta all come together in a way that makes this impossible to resist.
If you try this Elote pasta salad recipe, let me know how it turns out. Comment and rate below. Post a photo and tag on Pinterest or Facebook so others can see your version.
What did you add or change? Did you go spicy or keep it mild? Comment below. Your feedback helps others and brings this recipe to life.
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Frequently Asked Questions
What type of pasta is best for Elote pasta salad?
Short pasta shapes like farfalle, rotini, fusilli, or elbow macaroni work best. They hold onto the creamy dressing and mix well with the corn and other ingredients, making each bite flavorful and easy to eat.
What are some variations of Mexican street corn pasta salad?
You can mix in black beans, shredded chicken, or grilled shrimp for added protein. For extra veggies, try diced avocado, cherry tomatoes, or chopped bell peppers. If you like more heat, add extra jalapeño, cayenne, or hot sauce. This recipe is flexible and easy to make on your own.
What kind of dressing is used in Mexican street corn pasta salad?
The dressing is creamy and zesty with a touch of spice. It usually includes mayonnaise, sour cream or Greek yogurt, fresh lime juice, lime zest, garlic, chili powder, cumin, paprika, and black pepper. Everything blends together into a smooth and flavorful mix that coats the pasta perfectly.
Is Elote pasta salad served cold?
Yes, this salad is typically served cold or at room temperature. It’s great straight from the fridge or after sitting out for a few minutes. Chilling it for at least thirty minutes before serving helps the flavors come together even better.