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Elote pasta salad with charred corn, gemelli pasta, crumbled cotija cheese, chopped scallions, cilantro and chopped jalapeño tossed with creamy smokey Greek yogurt dressing featured photo.

Elote Pasta Salad

Lisa Flinn
This 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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Yields 4 to 6 Servings

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

Notes

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.
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