Elote Pasta Salad (Mexican Street Corn Pasta Salad)

This Mexican street corn pasta salad takes everything you love about elote-sweet corn, smoky flavor, fresh lime, cilantro, and creamy, cheesy goodness-and turns it into an easy summer side dish. It's perfect for cookouts, potlucks, or anytime regular pasta salad feels a little too… regular.

When I made this on my FOX4 segment, the anchors couldn't get enough!

Substitutions

• Substitute feta for cotija cheese.
• Use Greek yogurt or sour cream for part of the mayonnaise.
• Replace cilantro with green onion or parsley.
• Add grilled chicken, steak or shrimp to turn it into a main dish.
• Use gluten-free pasta if needed.

Here's why this recipe works:

• It's made for entertaining. Serve it at a backyard cookout, take it to a potluck or add it to a taco-night menu.
• It can be partially prepared ahead. Cook the pasta, prepare the corn and mix the dressing before your guests arrive.
• It's easy to customize. Make it milder, spicier, cheesier or add a protein.
• It uses approachable ingredients. You can use fresh, frozen or canned corn depending on what you have.
• It has plenty of flavor. Lime, chili, smoky corn, creamy dressing and salty cheese keep this from tasting like an ordinary pasta salad.
• As a recipe developer and longtime entertaining instructor, I'm always looking for recipes that feel special without requiring me to spend the entire get-together in the kitchen. This is exactly that kind of dish: colorful, crowd-friendly and to serve.

Key Ingredients

Pasta

Use a short pasta shape that can hold onto the creamy dressing. Rotini, bow ties, shells, cavatappi or small penne all work well.

Cook the pasta just until al dente. Pasta that is overcooked can become soft and heavy after it is mixed with the dressing.

Corn

The corn is the star, so developing a little color on it makes a big difference. Fresh corn is wonderful during the summer, but frozen corn is my favorite year-round shortcut.

Fresh, frozen and well-drained canned corn can all be used.

Expert tip: don't shuck the corn until you're about to use it. The minute you shuck it, the corn starts to lose its sweetness.

Cotija Cheese

Cotija is a salty, crumbly Mexican cheese traditionally served with elote. It adds just the right savory finish to the salad.

Can't find it? Crumbled feta is the closest easy substitute.

Lime

Fresh lime juice brightens the creamy dressing and balances the sweetness of the corn. Fresh lime will give you a noticeably better result than bottled lime juice.

Cilantro

Cilantro gives the salad freshness and color. Chop it just before adding it for the best flavor.

If cilantro tastes like soap to you-and yes, I know some of you feel very strongly about this-leave it out or replace it with sliced green onions and a little flat-leaf parsley.

Ingredient Substitutions and Additions

• Substitute feta for cotija cheese.
• Use Greek yogurt or sour cream for part of the mayonnaise.
• Replace cilantro with green onion or parsley.
• Add more diced jalapeño for more heat.
• Stir in diced avocado immediately before serving.
• Add diced red bell pepper for color and crunch.
• Add grilled chicken, steak or shrimp to turn it into a main dish.
• Use gluten-free pasta if needed.

Use Trader Joe's Everything but the Elote Seasoning

A little elote seasoning can boost the corn flavor. Use it as an addition rather than a complete replacement for the fresh lime, cheese and seasonings.

Prepare the Dressing Ahead

Mix the dressing up to two days ahead and keep it refrigerated in an airtight container. Whisk it again before adding it to the salad.

Expert Tips for the Best Elote Pasta Salad

• Salt the Pasta Water: Cold pasta needs to be well seasoned from the beginning. Add enough salt to the cooking water so the pasta itself has flavor.
• Don't Overcook the Pasta: Cook it just until al dente. The pasta will soften slightly as it absorbs the dressing.
• Reserve Some Dressing: Pasta continues absorbing dressing as it rests. Holding back a little dressing lets you refresh the salad just before serving.
• Add Delicate Ingredients Last: If you're adding avocado, fresh cilantro or extra cheese, add them near serving time so they stay fresh and attractive.
• Taste Again Before Serving: Cold food often needs more seasoning than warm food. Taste the finished salad and adjust the lime, salt and chili right before it goes on the table.
• I like to serve this at room temperature, but you do you:)

Make-Ahead Tips

• You can prepare most of this Mexican street corn pasta salad a day ahead, but I recommend storing the components separately for the best texture.
• Cook and cool the pasta, prepare the corn and whisk together the dressing. Refrigerate everything in separate airtight containers.
• Before serving, toss the pasta and corn with most of the dressing. Add the cotija, cilantro and other fresh ingredients closer to serving time.
• Save a little dressing and an extra lime. If the salad seems dry after refrigeration, stir in the reserved dressing or add a fresh squeeze of lime.

Elote pasta salad- Mexican Street Corn Salad

Lauren Lane

This Mexican street corn pasta salad combines tender pasta, sweet corn, cotija cheese, fresh lime, cilantro, and a creamy chili-lime dressing. It's an easy, crowd-friendly side dish for summer cookouts, potlucks, taco night, or any casual get-together.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine Mexican

Servings 6

Calories 465 kcal

Ingredients

  

1x2x3x

Salad

• ▢ 2 cups small pasta shape measured uncooked
• ▢ 3 cups corn - about 4 ears of corn or frozen corn
• ▢ 3 green onions chopped
• ▢ ½ bunch cilantro chopped (or Parsley if you're not a fan of cilantro)
• ▢ 1 tablespoon finely diced jalapeño
• ▢ 8 slices bacon cooked & chopped
• ▢ ½ cup cotija cheese
• ▢ 1 large avocado diced
• ▢ ½ cup black beans canned, drained and rinsed

Dressing

• ▢ ½ cup mayo
• ▢ ½ teaspoon chili powder
• ▢ ¼ teaspoon paprika
• ▢ ⅛ teaspoon ground cumin
• ▢ 1 teaspoon Sriracha
• ▢ 2 large limes
• ▢ Salt and pepper

Instructions

 

• Cook the Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the pasta according to the package directions until al dente. Drain, rinse under cold water, and shake off as much excess water as possible. Set aside to cool and dry.
• Prepare the Corn: Remove the husks and silk from the corn. Cut the kernels from the cob.
• Prep the Mix-Ins: Slice the green onions and finely chop the cilantro and jalapeño. Cook and chop the bacon, then drain and rinse the black beans. Dice the avocado last so it stays fresh. The smaller the dice, the better-this way, you get a little bit of everything in every bite.
• Make the Dressing
• In a small bowl, whisk together the mayonnaise, chili powder, paprika, cumin, sriracha, lime zest, and lime juice. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper, then taste and adjust as needed. Refrigerate until ready to use.
• Assemble the Salad
• In a large bowl, combine the cooled pasta, cooled corn, black beans, green onions, cilantro, jalapeño, bacon, cheese, and avocado. Pour the dressing over the top and gently toss until everything is evenly coated.
• If you're not serving it right away, wait to add the bacon, cheese, and avocado until just before serving. Serve immediately and enjoy!

Notes

• This is best served right after tossing in the dressing. You can make the dressing ahead and toss when you are ready.
• Reserve some dressing. Pasta absorbs dressing as it sits and can dry out. Save about ¼ of the dressing to stir in just before serving.
• Cook the pasta only until al dente. Overcooked pasta can become soft and mushy once mixed with the dressing.
• Drain and dry the pasta well. Excess water will thin the dressing and dilute the flavor.
• Add avocado right before serving to keep it fresh and prevent browning.
• Make-ahead option: Prepare the pasta, corn, vegetables, and dressing separately. Assemble before serving.
• Corn options: Fresh, frozen, or drained canned corn will work. Browning or charring it adds the best flavor.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. This pasta salad does not freeze well.

Nutrition

Calories: 465kcalCarbohydrates: 39gProtein: 13gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 38mgSodium: 481mgPotassium: 520mgFiber: 6gSugar: 5gVitamin A: 491IUVitamin C: 9mgCalcium: 85mgIron: 2mg

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