When the warm sun hits your skin, and the aroma of grilled corn wafts through the air, there’s nothing quite like indulging in a vibrant Elote Pasta Salad. Combining the essence of Mexican street corn with the comforting familiarity of pasta, this dish takes only about 30 minutes to prepare and is perfect for summer gatherings. Its creamy dressing and vibrant ingredients shine, keeping the celebration alive with every bite.
This recipe is fantastic for potlucks, backyard barbecues, or simply enjoying a satisfying meal at home. Prepare it ahead of time, as it tastes even better after chilling in the refrigerator for a bit, allowing all those flavors to meld beautifully.
Why You’ll Love This Recipe
- The combination of roasted corn and creamy dressing creates a delightful texture.
- It’s a quick and easy dish that can be made in about 30 minutes.
- The cotija cheese adds a salty, tangy flavor that elevates the salad.
- This salad is perfect for feeding a crowd, making it great for gatherings.
What You’ll Need
Gather these fresh ingredients to create your delicious salad.
For the Salad
- 1 pound (454 grams) uncooked short-cut pasta, any shape you like
- 4-5 cups roasted or grilled corn kernels
- 1 cup crumbled cotija cheese, reserve some for garnish
- ½ cup diced red onion
- 1 jalapeno, finely diced
- ¼ cup chopped cilantro, or flat-leaf parsley
For the Dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 2 limes, zest and juice
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon Tajín, or other chili lime seasoning
- 2 teaspoons sea salt, or to taste
For Serving
- Reserved crumbled cotija cheese
- Extra Tajín for sprinkling
- Fresh cilantro for garnish
Roasted corn can be substituted with canned corn for convenience.
Substitutions & Swaps
- Cotija cheese can be swapped for feta.
- Mayonnaise can be replaced with Greek yogurt for a lighter version.
- Use sweet corn if you prefer less heat from jalapenos.
- Flat-leaf parsley can substitute for cilantro if desired.
How to Make It
Create a mouthwatering Elote Pasta Salad in just a few simple steps.
Cook the Pasta
Boil a large pot of salted water and cook the pasta according to package instructions. Drain and immediately rinse the pasta under cold water until completely cool.
Chill the Pasta
Ensure the pasta is well-drained, then transfer it to a large mixing bowl.
Combine the Ingredients
Add the remaining pasta salad ingredients to the bowl with the cooked and cooled pasta.
Mix the Dressing
In a small bowl, whisk together all the dressing ingredients until it’s smooth and creamy.
Toss with Dressing
Pour about ¾ of the dressing over the pasta salad and toss together until everything’s coated. Cover and pop it in the fridge for 30 minutes to an hour so all those flavors can really come together.
Serve
When it’s time to serve, drizzle the rest of the dressing over the top and sprinkle over the reserved crumbled cotija cheese, some extra Tajín, and fresh cilantro if you’re into it. Enjoy!
How to Store It
Fridge: store in an airtight container for 3-4 days.
Freezer: no, salad ingredients don’t freeze well.
Reheat: not necessary, serve cold as-is.
Tips for Best Results
- Use freshly grilled corn for a robust flavor.
- Adjust the jalapeno to your heat preference by removing seeds.
- Allow the salad to chill for at least 30 minutes to enhance flavors.
- Add more lime juice for a zesty kick if desired.
Serving Suggestions
- Pair with grilled meats for a complete summer barbecue.
- Serve alongside tortilla chips as a refreshing side.
- Enjoy for lunch with a slice of crusty bread.
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