The sun sets slowly over a vibrant summer picnic, the air filled with laughter, delicious aromas, and the unmistakable flavor of Elote Pasta Salad. This dish captures the essence of Mexican street corn, combining the joy of fresh ingredients with the comfort of pasta. In just 30 minutes, you can whip up a colorful and refreshing side that pairs beautifully with any grilled meal or serves as a light main course.
This recipe is perfect for gatherings, potlucks, or a simple weeknight dinner when you crave something bright and satisfying. It can also be made ahead; just remember to add the Cotija cheese and cilantro right before serving for maximum freshness.
Why You’ll Love This Recipe
- The creamy dressing packs a punch, bringing all the flavors together.
- Fresh corn gives the salad a sweet crunch that elevates every bite.
- It’s a versatile dish that can be served warm or cold.
- This salad is a crowd-pleaser, making it ideal for parties and family gatherings.
What You’ll Need
Gather your ingredients for this delightful pasta salad:
For the Salad
- 8 oz pasta, dry, I use an 8 oz box of Banza rotini chickpea pasta
- 4 cups whole corn kernels, or 16 oz bag of frozen corn
- ½ cup Cotija cheese, crumbled, or feta or parmesan cheese
- ½ a red onion, diced
- ½ cup fresh cilantro, chopped, or fresh parsley
- 1 jalapeno pepper, pulp and seeds removed, chopped
For the Dressing
- 1 cup plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 lime, zest and juice
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Use Greek yogurt for a healthier dressing option.
Substitutions & Swaps
- Chickpea pasta for regular pasta
- Cotija cheese for feta or parmesan
- Jalapeno for a milder pepper
- Greek yogurt for sour cream
How to Make It
Follow these simple steps to create your Elote Pasta Salad:
Cook the Pasta
Cook your pasta in a large pot according to the package directions. Be sure to salt your pasta water! If you prefer al dente pasta, cook it 1-2 minutes less than the box calls for.
Drain and Cool
Drain the pasta and toss it in a drizzle of olive oil to prevent it from sticking together and let it cool.
Cook the Corn
If using fresh ears of corn, cook using your preferred cooking method and remove the corn kernels from the cob. I coat mine with olive oil, salt, and pepper, wrap it in foil, and roast it in the oven at 425°F (220°C) for 25-30 minutes. If you have a grill, that’s even better for the flavor of this dish. If using frozen corn, heat it in a skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes.
Make the Dressing
In a small bowl, make the Elote dressing by combining the Greek yogurt, mayonnaise, lime zest, lime juice, and spices. Mix well to combine with a whisk or spoon.
Assemble the Salad
To assemble the salad, add the cooled pasta, corn, cilantro, red onion, Cotija cheese, and jalapeno to a large bowl. Pour the dressing on top and toss to combine.
How to Store It
Fridge: Up to 3 days in an airtight container.
Freezer: No, it doesn’t freeze well due to the dressing.
Reheat: Not recommended; serve cold or at room temperature.
Tips for Best Results
- For the best flavor, use fresh corn if possible.
- Add the Cotija cheese and cilantro just before serving to maintain freshness.
- Adjust the jalapeno according to your heat preference.
- Taste the dressing and adjust spices as necessary for a personal touch.
Serving Suggestions
- Serve alongside grilled chicken or fish for a delicious meal.
- Perfect for summer barbecues or potluck gatherings.
- Enjoy it as a light lunch on its own.
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