This delicious Elote Pasta Salad is inspired by Mexican street corn, a popular street food in Mexico. It's filled with sweet corn, cotija cheese, scallions, cilantro, jalepeño and tossed in a tangy creamy dressing. It's the perfect summer side dish for your next cookout or BBQ!
I recently made this elote pasta salad to go along side my crispy bean and cheese tacos for friends, and it was a total crowd-pleaser! The prep is a breeze, it's ready in 30 minutes, and can also be made days ahead. For more easy, 3o minute meals, try my one-pot sun-dried tomato tortellini and roasted carrots with whipped feta next!
What is Elote? 🌽
Elote is known as Mexican street corn. Corn on the cob (usually served on a stick) is grilled, and then smeared with mayo or crema and coated with a crumbly cheese such as cotija or queso fresco. It's then finished with lime juice and chili lime seasoning.
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♡ Why You Will Love This Elote Pasta Salad
- Easy to make. There are very few steps and the salad comes together in 30 minutes.
- Flavor. Every bite is so addicting! It's a bit sweet, salty, tangy and smokey.
- Healthier dressing. Mexican street corn is typically slathered in mayo, but we're making it lighter by using a combination of extra-virgin olive oil and Greek yogurt, which also adds extra protein and calcium.
- Can be prepped ahead. The corn, pasta and dressing can be prepared and stored in the fridge for up to 4 days. Assemble and dress the salad the day you plan on serving.
Ingredient Notes
Here are some notes about all the ingredients used in this Elotes Pasta Salad (Mexican Street Corn Salad). Quantities and full instructions are in the recipe card below!
Elote Pasta Salad
- Corn - I'm using fresh corn on the cob, but feel free to cut the corn off the cob or use frozen corn.
- Cooking Oil - Use a cooking oil with a higher smoke point, as we are cooking the corn over high heat. Avocado, canola, vegetable oil will work.
- Dry Pasta - I'm using fusilli bucati pasta, but any short-cut pasta will work such as, gemelli, macaroni, farfalle, penne, orecchiette or small shells.
- Cotija Cheese - Cotija cheese can be found at most markets and is sold pre-crumbled or in small wheels/wedges. It's a sharp, salty, crumbly cheese that's reminiscent of feta cheese.
- Green Onions - Also known as scallions. You can also use chives, red onion or white onion.
- Cilantro - Adds freshness. If you are not a fan, you can use fresh parsley.
- Jalapeño Pepper - Adds mild heat, but you can use serrano peppers for a spicer kick.
Dressing
- Full-Fat Greek Yogurt - You can also use sour cream.
- Extra-Virgin Olive Oil
- Lime Juice - Adds brightness and tanginess.
- Garlic Cloves - I recommend grating the garlic with a microplane grater or finely mince it.
- Smoked Paprika - Adds a bit of smokiness.
- Chili Powder - Chili Powder is generally a blend of chili pepper, cumin, oregano, garlic and salt.
- Chile Lime Seasoning (Optional) - I'm using the chile lime seasoning from Trader Joe's, but you can also use Tajin or leave it out if you don't have any on hand.
- Salt & Black Pepper - Added to taste.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Elotes Pasta Salad! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Brush corn on the cob with cooking oil.
Step 2. Cook corn over medium/high heat in a large pan or grill for 10 to 12 minutes.
Step 3. In a small bowl, add Greek yogurt, oil olive, lime juice, grated garlic and seasonings.
Step 4. Whisk until well combined. Taste and adjust seasoning if needed.
Step 5. To a large bowl, add cooked pasta, corn kernels, green onions, cilantro, jalapeño, and cotija cheese.
Step 6. Add the dressing and toss everything until combined. Serve immediately and enjoy!
Substitutions
For the Elote Pasta Salad 🌽
- Corn - Although I recommend using corn on the cob, frozen corn and canned corn are also great options when fresh corn isn't in season.
- Dry Pasta - I'm using fusilli bucati pasta, but any short-cut pasta will work such as, gemelli, macaroni, farfalle, penne, orecchiette or small shells.
- Cotija Cheese - You can substitute with queso fresco, feta cheese or grated parmesan.
- Green Onions (Scallions) - You can also use chives, red onion or white onion.
- Cilantro - If you're not a fan of cilantro, you can omit it or use parsley.
- Jalapeño Pepper - For a spicier kick, you can use serrano peppers, bird's eye chili (Thai chili), or hot sauce.
For the Dressing
- Full-Fat Greek Yogurt - You can also use labneh (Middle Eastern yogurt), sour cream or even cottage cheese.
- Spices - Feel free to play around with the spices. If you're missing any of the seasonings listed in the recipe, you can try taco seasoning, cumin, coriander, cayenne pepper, garlic powder and onion powder.
Variations
- Add Protein - Make it heartier by adding chicken, steak, or pork. You can also add crumbled crispy bacon.
- Add Avocado - Make it even creamier with diced avocados.
- Add Greens - Add arugula, baby spinach, lettuce mix or kale.
Key Equipment
- Large Skillet or Grill (I used a cast iron pan)
- Bowls
- Whisk
- Large Pot (to cook the pasta)
Storage
- Leftovers can be stored in an airtight container, in the fridge for up to 4 days. As it sits, the pasta soaks up the dressing and can make it a bit dry. If you'd like, toss with more some Greek yogurt with additional seasoning or make a bit more dressing.
⭐️ Expert Tips
Do not overcook the corn. I like to cook the corn to al dente, which is about 1o to 12 minutes.
Don't overcook the pasta. I like to cook the pasta 1 to 2 minutes less than what is listed on the package instructions.
Run cold water over the cooked pasta. To stop the cooking process, run some cold tap water over the pasta as soon as you drain it.
FAQ
Charring or grilling corn on the cob adds additional flavor, but you certainly can use canned corn! It's readily available year round, convenient and cost-effective.
Yes, you can also use a vegan Greek yogurt and vegan feta cheese or omit the cheese completely.
Yes, you can replace with your favorite gluten-free pasta. You can also replace the pasta with greens, such as kale, spinach or arugula.
This corn salad goes great with grilled chicken, steak, carnitas, grilled or sauteed shrimp, burgers, sandwiches and so much more.
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📖 Recipe
Elote Pasta Salad
INGREDIENTS
Elote Pasta Salad
- 8 Ounces Dry Short-Cut Pasta fusilli, macaroni, bowtie & penne all work
- 3 to 4 Corn on the Cob or 3 to 3 ½ cups frozen corn
- Cooking Oil
- ¾ Cup Crumbled Cotija Cheese plus more for garnish
- ½ Cup Chopped Green Onions 2 to 3 stems, plus more for garnish
- ½ Cup Chopped Fresh Cilantro plus more for garnish
- 1 Jalapeño finely diced
Dressing
- ½ Cup Full-Fat Greek Yogurt
- ¼ Cup Olive Oil
- 2 Tablespoons Fresh Lime Juice
- 2 Cloves Garlic (it won't be overpowering) grated or finely minced
- 1 ¼ Teaspoon Chili Powder
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Chile Lime Seasoning optional
- ½ Teaspoon Salt or to taste
- ¼ Teaspoon Black Pepper or to taste
Instructions
- Boil Water - Bring a pot of salted water to a boil.
- Cook Corn - Brush your corn with oil and cook in a pan (or grill) over medium/high heat for 10 to 12 minutes. Rotate every few minutes the ensure even cooking. Once the corn cools, remove the kernels.3 to 4 Corn on the Cob, Cooking Oil
- Cook Pasta - Cook the pasta 1 minute less than what is written on the package instructions. Drain pasta in a colander and run cold water over it until cooled.8 Ounces Dry Short-Cut Pasta
- Make Dressing - In a small bowl, combine Greek Yogurt, olive oil, lime juice, grated garlic, smoked paprika, chili powder, chile lime seasoning (if using), salt and pepper to taste. Whisk well, taste and adjust seasoning if needed.½ Cup Full-Fat Greek Yogurt, ¼ Cup Olive Oil, 2 Tablespoons Fresh Lime Juice, 2 Cloves Garlic (it won't be overpowering), 1 ¼ Teaspoon Chili Powder, 1 Teaspoon Smoked Paprika, 1 Teaspoon Chile Lime Seasoning, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
- Assemble Salad - In a large bowl, combine pasta, corn kernels, crumbled cheese, green onions, cilantro and jalapeños. Pour in most of the dressing and toss to combine all the ingredients. Taste and add more dressing, and season with salt and pepper if needed. Garnish with more green onions, cilantro and cheese if desired. Serve and enjoy!¾ Cup Crumbled Cotija Cheese, ½ Cup Chopped Green Onions, ½ Cup Chopped Fresh Cilantro, 1 Jalapeño
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