Elotes Pasta Salad Recipe (Mexican Street Corn Inspired)
This is not your average pasta salad—this is Mexican Elotes Pasta Salad at its finest! Imagine tender pasta tossed with buttery Tajín-roasted corn, a creamy dressing with the perfect kick, and double the cheese for maximum flavor. This dish is smoky, tangy, rich, and packed with the flavors of Mexican street corn—exactly what you need for your next summer BBQ or as the perfect side dish for taco night.
This easy Mexican street corn pasta salad is everything you love about traditional Mexican street corn, but in pasta form! Whether you’re making it for a next summer BBQ, meal prep, or a main dish, this Mexican elote corn pasta salad is guaranteed to be one of your favorite things to make over and over again. If you like pasta salad, try my lobster pasta salad or tortellini pasta salad!
Why You’ll Love This Elotes Pasta Salad Recipe
- Big, bold flavors of elote – Every bite is smoky, creamy, and tangy with just the right amount of heat.
- A fun twist on a classic – This takes all the best parts of traditional Mexican street corn and transforms it into a pasta salad recipe that’s easy and make-ahead friendly.
- Perfect for meal prep – It tastes even better the next day, so make it ahead and let the flavors meld!
Ingredients
- Corn kernels – Fire-roasted corn is key! If using fresh corn, slice the kernels off ears of corn and roast them in a cast-iron skillet with butter and Tajín. You can also broil them or use canned corn (drain it well!).
- Uncooked pasta – Choose a short pasta like rotini, farfalle, or cavatappi for great texture. Cook in a large pot of salted water until al dente, then rinse under cold water to stop cooking.
- Cotija cheese & queso fresco – The combination of mayo, tangy cotija, and mild queso fresco gives this dish delicious flavors and a creamy, salty bite. If you can’t find cotija, feta cheese works well.
- Jalapeño pepper – Finely dice and remove seeds for less heat, or leave them in for a spicy kick. Want even more? Add cayenne pepper or a dash of hot sauce.
- Red onion – Adds a sharp, slightly sweet contrast to the creamy dressing. A quick soak in fresh lime juice mellows its bite.
- Fresh cilantro & fresh parsley – Essential for that fresh flavor—don’t skip them!
- Dressing ingredients – Mexican crema (or a mix of sour cream and mayo) makes the sauce ultra silky. A good stir with lime zest, garlic powder, and a touch of olive oil brings everything together.
Ingredient Substitutions
- No cotija cheese? Swap for feta cheese or a sprinkle of parmesan cheese for a salty bite.
- No fresh corn? Use canned corn, just make sure to roast it for best flavor.
- No Mexican crema? Use a combo of sour cream and avocado oil mayo for a similar effect.
- Make it vegan! Swap in vegan mayo, dairy-free cheese, and skip the butter.
Ingredient Additions
- Black beans – For a hearty main dish option.
- Bell peppers – Adds crunch and a little sweetness.
- Fresh garlic – If you’re a garlic lover, grate in a small clove for an extra layer of flavor.
- Avocado – Dice and add just before serving for a fresh flavor boost.
Step by Step Instructions
Cook the pasta al dente according to package instructions. Drain and rinse under cold water to stop cooking.
Roast the corn: Toss the corn with melted butter and Tajín, then roast it in a hot skillet or on a baking sheet under the broiler until charred and golden brown. Let cool slightly.
Mix the salad: In a large bowl, combine the pasta, roasted corn, cotija, queso fresco, cilantro, red onion, jalapeño,
Make the dressing: Whisk together mayo, lime juice, lime zest, hot sauce, honey, chili powder, smoked paprika, salt, and pepper, and garlic powder until smooth.
Combine & chill: Toss the pasta mixture with the dressing until well-coated. Refrigerate for 20-30 minutes to let the flavors meld. Final touches: Before serving, taste and adjust the seasoning. Garnish with extra cotija, a sprinkle of Tajín, a squeeze of lime, and any crunchy add-ins.
Expert Tips From My Kitchen
- Save some pasta water! If the salad feels too thick after chilling, a splash of pasta water will loosen it up.
- Let it sit! The flavors get even better after a little time in the fridge, making this one of the best pasta salads for meal prep.
- Chop everything small – A sharp knife helps get an even dice on the jalapeño pepper and red onion, ensuring every bite has the perfect balance.
- Don’t skimp on the lime juice – The acidity balances the richness of the creamy dressing and enhances the delicious flavors of the cheese.
Serving Suggestions
- Wine Paoiring – A crisp Sauvignon Blanc or zesty Albariño works beautifully with the flavors of Mexican street corn, balancing the creamy, spicy, and citrusy elements.
- Turn it into elote dip –Serve warm with tortilla chips for a fun twist on a Mexican street corn salad.
- Stuff it into tacos – Use this pasta salad as a filling for soft tortillas with grilled shrimp or steak.
- Serve alongside – This is the perfect dish next to grilled steak, BBQ ribs, or even roasted veggies.
Storage Instructions
- Refrigerate in an airtight container for up to 3 days. The flavors will deepen, making it even better the next day!
- Before serving leftovers, add a splash of fresh lime juice or a little extra crema to revive the creamy dressing.
- Avoid freezing – The texture of the pasta and dressing ingredients won’t hold up well.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Elotes Pasta Salad Recipe (Mexican Street Corn Inspired)
Equipment
- Large pot
- Colander
- Cast-iron skillet or nonstick skillet
- Large bowl
- Small bowl
- Sharp knife
- cutting board
- measuring cups
- measuring spoons
- Mixing spoon or spatula
Ingredients
Base Ingredients:
- 1 lb pasta
- 4 cups corn kernels fresh or frozen
- 2 tablespoons melted butter
- 2 teaspoons Tajín seasoning
- 1/2 cup cotija cheese crumbled
- 1/2 cup queso fresco crumbled
- 1/2 cup chopped cilantro
- 1/4 cup red onion finely diced
- 1 jalapeño finely diced (seeds removed for less heat)
Dressing:
- 3/4 cup mayonnaise or a mix of mayo & sour cream/Greek yogurt
- Juice of 2 limes
- Zest of 1 lime
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Optional Add-ins for Texture & Flavor:
- Crispy tortilla strips or crushed chips
- Avocado diced (add right before serving)
- Pickled red onions
Instructions
- Cook the pasta al dente according to package instructions. Drain and rinse under cold water to stop cooking.
- Roast the corn:
- Toss the corn with melted butter and Tajín, then roast it in a hot skillet or on a baking sheet under the broiler until charred and golden brown. Let cool slightly.
- Mix the salad:
- In a large bowl, combine the pasta, roasted corn, cotija, queso fresco, cilantro, red onion, jalapeño,
- Make the dressing:
- Whisk together mayo, lime juice,lime zest, hot sauce, honey, chili powder, smoked paprika, salt, and pepper, and garlic powder until smooth.
- Combine & chill:
- Toss the pasta mixture with the dressing until well-coated. Refrigerate for 20-30 minutes to let the flavors meld. For best results, chill for 2 hours.
- Final touches:
- Before serving, taste and adjust the seasoning.
- Garnish with extra cotija, a sprinkle of Tajín, a squeeze of lime, and any crunchy add-ins.
Notes
- Save some pasta water! If the salad feels too thick after chilling, a splash of pasta water will loosen it up.
- Let it sit! The flavors get even better after a little time in the fridge, making this one of the best pasta salads for meal prep.
- Chop everything small – A sharp knife helps get an even dice on the jalapeño pepper and red onion, ensuring every bite has the perfect balance.
- Don’t skimp on the lime juice – The acidity balances the richness of the creamy dressing and enhances the delicious flavors of the cheese.