When the aroma of grilled corn mingles with the fresh zest of lime, it’s hard not to crave a vibrant, tangy dish that brings together the best flavors of summer. This Corn Elote Pasta Salad combines the classic flavors of elote, or Mexican street corn, with tender pasta. In just 30 minutes, you’ll have a hearty, satisfying dish that’s perfect for potlucks or weeknight dinners. The creamy dressing and crunchy vegetables ensure every bite is a burst of flavor and texture.
This recipe is perfect for anyone looking to elevate their pasta salad game. It’s ideal for summer gatherings, barbecues, or even as a fulfilling side dish for any meal. Plus, it can be made ahead of time and stored in the fridge, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- The creamy dressing gives a rich, satisfying mouthfeel that complements the pasta.
- Grilled or roasted corn adds a delightful sweetness and smokiness.
- Fresh herbs and lime brighten the dish, bringing a refreshing quality.
- It’s incredibly easy to prepare, taking only 30 minutes from start to finish.
What You’ll Need
Gather the following ingredients to make your Corn Elote Pasta Salad.
For the Salad
- 12 oz ditalini pasta (or other small pasta like cavatappi, farfalle, or fusilli)
- 16 oz grilled or roasted corn kernels (from fresh cobs, canned, or frozen)
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ⅓ cup crumbled cotija cheese (plus more for topping)
For the Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 garlic cloves, minced
- Juice from 1 lime
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For a lighter version, use Greek yogurt instead of sour cream and mayo.
Substitutions & Swaps
- Use Greek yogurt for mayonnaise and sour cream.
- Swap cotija cheese for feta or queso fresco.
- Any small pasta shape will work.
- Fresh corn can be replaced with frozen or canned.
How to Make It
Follow these simple steps to create your delicious pasta salad.
Cook the Pasta
Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
Prepare the Corn
If using fresh corn, grill or roast the corn until charred and tender, about 10-15 minutes. If using canned or frozen corn, simply drain and thaw, respectively.
Make the Dressing
In a bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, cumin, paprika, cayenne pepper, kosher salt, and black pepper until smooth and creamy.
Assemble the Salad
In a large mixing bowl, combine the cooked pasta, corn, cilantro, red onion, and cotija cheese. Pour the dressing over the top and toss until everything is well coated.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it may alter the texture.
Reheat: Not recommended; best served cold.
Tips for Best Results
- Do not skip rinsing the pasta; it helps prevent clumping.
- Allow the salad to chill for at least an hour before serving for the best flavor.
- Feel free to adjust the spice level by modifying the cayenne pepper.
Serving Suggestions
- Serve as a refreshing side dish at summer barbecues.
- Pair with grilled chicken or shrimp for a complete meal.
- Offer alongside traditional Mexican dishes, like tacos or enchiladas.
Leave a Comment