Elote Pasta Salad is what happens when your favorite Mexican street corn gets a creamy, zesty, herb-loaded makeover—and crashes a summer pasta party. This recipe brings together tender pasta, juicy roasted corn, creamy Greek yogurt dressing, cotija cheese, and a subtle jalapeño kick. It’s bright, satisfying, and surprisingly nutritious thanks to ingredients like chickpea pasta and probiotic-rich Greek yogurt. Even better? It tastes just as amazing cold from the fridge as it does fresh off the counter.
If you’ve ever stood on a sidewalk, nibbling smoky elote with lime juice running down your wrist, you’re already halfway sold. But folding those same flavors into a chill-and-serve pasta salad? That’s where the magic really kicks in. Whether you’re meal-prepping for the week, need a side dish for taco night, or you’re the person bringing “the good stuff” to the potluck—Elote Pasta Salad has your back. So let’s bring the flavor and freshness into your kitchen, one creamy, corn-filled bite at a time.
Table of Contents
What is Elote Pasta Salad?
Elote Pasta Salad is essentially the pasta salad your summer cookouts didn’t know they needed. Based on elote, the wildly popular Mexican street corn, this dish borrows everything that makes elote so irresistible—think charred corn, creamy-spicy dressing, lime, and crumbly cotija cheese—and swirls it all together with pasta. It’s a little smoky, a little tangy, and a whole lot of delicious.
While traditional elote is usually served right on the cob with mayo, chili powder, and cheese, this pasta salad variation skips the cob and adds pasta (we used Banza chickpea rotini for a protein boost) for a more filling, fork-friendly version. What makes it extra special is the dressing: a blend of Greek yogurt, olive oil mayo, lime zest and juice, and the perfect blend of smoky and garlicky spices. Whether served warm or cold, it’s a bold, fun way to turn your go-to pasta salad on its head.
Reasons to Try Elote Pasta Salad
First off, Elote Pasta Salad is incredibly flavorful without being fussy. It packs a punch with roasted corn, fresh herbs, and a creamy-spicy dressing, all wrapped up with pasta that actually holds onto that goodness. Busy week? This salad comes together in about 30 minutes—faster if you use frozen corn—and can hang out in your fridge for days. It’s a lunchbox dream or an easy side dish that plays well with everything from grilled chicken to tacos. Plus, it’s versatile. Can’t do cilantro? Swap for parsley. Prefer it vegan? Use plant-based yogurt and cheese.
Watching your gluten? Grab a gluten-free pasta like the Banza chickpea one we used here. And bonus: this isn’t just tasty—it’s nourishing. You’re getting fiber, protein, calcium, and probiotics, all in one pretty little bowl. It’s also a crowd-pleaser, whether you’re feeding a table full of adults or kids who side-eye anything green. In short, Elote Pasta Salad isn’t just a side dish—it’s the main event waiting to happen.
Ingredients Needed to Make Elote Pasta Salad
To pull together this crave-worthy Elote Pasta Salad, you’ll need:
For the Salad:
- 8 oz pasta (we used Banza Rotini Chickpea Pasta for extra protein and fiber)
- 4 cups whole corn kernels (frozen or fresh both work)
- ½ cup crumbled cotija cheese (or queso fresco, feta, or even parmesan)
- ½ red onion, diced
- ½ cup chopped fresh cilantro (or parsley if cilantro isn’t your thing)
- 1 jalapeño, seeded and diced
- A drizzle of olive oil (for coating pasta)
For the Elote Dressing:
- 1 cup plain Greek yogurt
- 2 tbsp olive oil mayonnaise
- Zest and juice of 1 lime (about 2 tbsp juice)
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
It’s also helpful to have a good mixing bowl, a saucepan, measuring cups, and a whisk to bring it all together with minimal mess.
Instructions to Make Elote Pasta Salad – Step by Step
Step 1: Cook the Pasta Like a Pro
Start by bringing a large pot of salted water to a boil—don’t skip the salt; it makes a big difference in flavor! Cook your pasta according to the package instructions, but if you like a little bite (which works beautifully in pasta salad), shave off a minute or two from the recommended time. Drain the pasta and immediately toss it with a light drizzle of olive oil. This keeps it from sticking while it cools and adds a subtle richness that plays well with the dressing. Set aside to let it cool completely—warm pasta will absorb too much dressing and get soggy later on.
Step 2: Roast or Sauté the Corn for Smoky Goodness
If you’re starting with fresh corn, give those cobs a good rub-down with olive oil, sprinkle with salt and pepper, and wrap them in foil. Roast at 425°F for 25–30 minutes or toss them on a hot grill if you’re feeling fancy. Either way, you’re looking for some golden brown edges and a slightly smoky smell. No fresh corn? No problem. Just heat frozen corn in a skillet over medium-high heat for about 4-5 minutes until warm and slightly golden in spots. Roasting isn’t just for flavor—it brings out corn’s natural sweetness and gives this salad that signature “street corn” vibe.
Step 3: Whip Up the Creamy Elote Dressing
While the pasta and corn cool, grab a small bowl and whisk together the Greek yogurt, olive oil mayo, lime zest, lime juice, and all your spices: chili powder, smoked paprika, garlic powder, salt, and black pepper. This dressing is tangy, creamy, and has just the right amount of heat. Want it spicier? Add a pinch more chili powder or even a dash of hot sauce. This step brings all the bold flavors of traditional Mexican elote together in one bowl. Pro tip: make a little extra dressing—it’s also amazing drizzled over tacos or grilled chicken.
Step 4: Assemble Your Elote Pasta Salad
Now the fun part. In a large mixing bowl, combine the cooled pasta, roasted (or sautéed) corn, red onion, chopped cilantro, diced jalapeño, and crumbled cotija cheese. Pour the creamy dressing right on top and give everything a good toss. You want every twist of pasta and every kernel of corn coated in that dreamy dressing. If you’re prepping this ahead of time, wait to add the cheese and herbs until just before serving so they stay fresh and vibrant.
Step 5: Chill, Taste, and Adjust
Let the salad chill in the fridge for at least 30 minutes before serving. This gives the flavors time to meld and intensify. Before you serve, give it a taste—does it need a squeeze more lime? A pinch more salt? Go ahead and tweak it. This is your salad, your flavor party. If it’s been in the fridge overnight, a quick stir helps revive it, especially if the dressing has settled a bit.
This step-by-step recipe is one of those gems you’ll come back to often, especially if you’re on the hunt for easy dinner ideas or make-ahead lunches. And if you love this, don’t miss our Easy Rainbow Orzo Salad or zesty Taco Pasta Salad, which offer their own flavorful twists on the classic salad format.
What to Serve with Elote Pasta Salad
This Elote Pasta Salad shines bright on its own, but it also plays really well with others. Pair it with grilled chicken, steak, or shrimp for a hearty dinner. It’s especially dreamy next to anything with Southwest or Tex-Mex flavors—think Spicy Grilled Jalapeño Chicken or Cowboy Caviar for an epic summer feast. Want to keep things meatless? Serve it alongside Creamy Vegan Asparagus Soup or a Kale Caesar Pasta Salad for a filling vegetarian lunch spread. And if you’re really feeling indulgent, add tortilla chips and a margarita. You earned it.
Key Tips for Making Elote Pasta Salad
- Salt your pasta water—seriously, don’t skip this. It’s your first layer of flavor.
- Use a pasta shape with grooves or spirals. Rotini or fusilli holds the dressing better.
- Don’t skip roasting the corn—it adds so much depth.
- Make the dressing while the pasta cooks to save time.
- Chill the salad before serving to let flavors mingle.
- Cotija adds salty creaminess, but feta works in a pinch.
- Don’t love cilantro? Swap in parsley or chopped green onions.
- Want it spicier? Leave in some jalapeño seeds or add hot sauce.
- Store dressing separately if you’re prepping way in advance.
- Double the recipe—it disappears fast!
Storage and Reheating Tips Elote Pasta Salad
You can store your Elote Pasta Salad in an airtight container in the fridge for up to 4–5 days. The flavors actually deepen over time, making it a great make-ahead option for busy weeks or party prep. Just give it a good stir before serving to reincorporate the dressing. If you’re taking it to a picnic or potluck, keep it chilled in a cooler or over ice. This dish isn’t meant to be served hot, so skip reheating—it’s a cold pasta salad that’s meant to be enjoyed chilled or at room temp. If it looks a little dry after a couple days, add a splash of lime juice or a spoonful of the dressing to freshen it up.
FAQs
Can I make this vegan?
Yes! Just use vegan yogurt, vegan mayo, and a plant-based cheese or nutritional yeast for that salty tang.
Can I use canned corn?
You can, but we recommend sautéing or roasting it briefly to bring out more flavor.
Is this spicy?
Not really. The jalapeño and spices add warmth, but it’s kid-friendly. Crank it up with extra chili powder or hot sauce if you like heat.
How far ahead can I make it?
Make it 1–2 days in advance and store in the fridge. Just hold off on the cheese and herbs until right before serving.
Can I use regular pasta?
Absolutely. Any short-cut pasta works here—just follow the same steps for cooking and cooling.
Final Thoughts
Elote Pasta Salad takes everything you love about Mexican street corn and wraps it into a refreshing, protein-rich, flavor-packed dish that works for lunch, dinner, or your next big gathering. With its simple ingredients, creamy lime dressing, and perfect balance of textures, it’s a standout that you’ll keep on repeat. It’s flexible, satisfying, and comes together with ease—just the way a great pasta salad should. So whether you’re feeding picky eaters, prepping ahead, or simply craving something different, this recipe is worth a spot in your rotation. If you’re craving more cold pasta salad inspo, check out our Creamy Deviled Egg Pasta Salad or Italian Grinder Pasta Salad next. Trust me—you’ll be the potluck MVP.
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Elote Pasta Salad (Mexican Street Corn) – Fast, Easy, Delicious Potluck Win
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Dinner
- Method: Boiled, Roasted
- Cuisine: American, Mexican
- Diet: Vegetarian
Description
This Elote Pasta Salad has all the flavors of traditional Mexican street corn with roasted corn, tender pasta, cotija cheese, fresh herbs, and a creamy dressing. It might just be your new favorite pasta salad recipe!
Ingredients
- 8 oz pasta, dry (227g), such as Banza Rotini Chickpea Pasta
- 4 cups whole corn kernels (454g), or one 16 oz bag of frozen corn
- 1/2 cup cotija cheese, crumbled (75g), or queso fresco, feta, or parmesan cheese
- 1/2 red onion, diced (215g)
- 1/2 cup fresh cilantro, chopped (8g), or fresh parsley
- 1 jalapeno pepper, pulp and seeds removed, chopped
- Olive oil mayonnaise
- For Elote Dressing:
- 1 cup plain Greek yogurt (226g)
- 2 tablespoons mayonnaise (30g)
- 1 lime, zest and juice (about 2 tablespoons lime juice)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
1. Cook pasta according to the package directions. If you prefer al dente pasta, cook it 1–2 minutes less than the box calls for. Drain, toss with olive oil, and let it cool.
2. If using fresh corn, coat ears with olive oil, salt, and pepper, wrap in foil, and roast at 425°F (220°C) for 25–30 minutes. Remove kernels from cob.
3. If using frozen corn, heat in a skillet over medium-high heat until thawed and warmed, about 4–5 minutes.
4. In a small bowl, combine Greek yogurt, olive oil mayonnaise, lime zest and juice, and spices to make the Elote dressing. Mix well.
5. Add cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeno to a large bowl.
6. Pour dressing over the pasta salad and toss to combine.
7. If making in advance, wait to add cotija cheese and cilantro until just before serving.
Notes
Don’t forget to salt your pasta water.
Add a bit of olive oil to freshly cooked pasta to prevent sticking.
Cotija cheese can be found in the Hispanic section of most grocery stores.
Use pasta with grooves to hold more dressing in every bite.
If you dislike cilantro, swap it for parsley.
You can use 2 teaspoons of Elote seasoning or Tajin instead of the individual spices.
Store in an airtight container in the fridge for up to 4–5 days.
Tastes even better the next day!
