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Table of Contents
Are you ready to transform your potlucks, BBQs, or weeknight meals with a dish that’s full of vibrant and authentic Mexican flavor? Look no further than Elote Pasta Salad, a twist filled with creativity and taste, made with Mexican sweet corn. This isn’t a regular pasta salad, but a journey that brings together different iconic flavors sweet, tangy, spicy, and savory; all in one plate. It’s easy to make and a crowd-pleasing dish.
Look, I know you prefer easy preparation, and that too with authentic flavors. That’s exactly what you’ll get here. Get ready to be impressed.
What is Elote Pasta Salad?
Now imagine smoky, sweet grilled corn mixing with soft pasta, all soaked in creamy and zesty dressing, with real Mexican flavor. That’s exactly what Elote Pasta Salad is.
While traditional elote is served on the cob, this innovative salad goes beyond by using all those ingredients in a new way.
Crema, the salty cotija cheese, and a hint of spicy chili all turned into a spoonable, shareable, and absolutely addictive side dish. It’s the perfect way to enjoy Mexican street food in a convenient and versatile form without ever having to go to Mexico.
What’s the science behind deliciousness?
So what is it that makes this dish incredibly craveable? It’s a masterclass in balancing core flavors:
Sweet:
The star of the show is… of course, the corn. When it’s grilled or roasted, the natural sugar in it gets caramelized, which gives birth to a beautiful and delicious sweet flavor.
Savoury:
This flavor comes from salty, crumbly cotija cheese, which is also called the Parmesan of Mexico, and a pinch of smoked paprika adds an extra layer of savory flavor.
Tangy:
Give a fair shot to lime juice; it’s non-negotiable here. It cuts through the richness of the dressing and lifts all the flavors, giving that essential zesty kick.
Creamy:
Mexican crema (a blend of mayo and sour cream) forms the luscious base of our dressing and coats every ingredient in a flavor that spreads a luxurious taste in your mouth.
Spicy:
Chili powder blends like ancho or tajín bring a gentle warmth and smoky flavor, without being overwhelming. You can adjust the heat level to your liking.
Fresh and Aromatic:
Fresh cilantro and scallions add that crucial burst of herby freshness, along with a bit of onion, all of which give a well-rounded flavor.
Corn Preparation Methods for Best Flavour
The key for authentic elote taste is a slight burn on corn kernels. This caramelization enhances their natural sweetness and adds a smoky depth.
Grilling (Recommended for Best Flavour):
- Preheat your grill or grill pan to medium-high heat.
- Lightly brush corn cobs with olive oil.
- Grill for 8–12 minutes, and keep checking in between, changing sides, until the kernels become tender and crispy with some burnt spots.
- After that, let them cool and place the cob upright in a large bowl, then carefully remove the kernels using a sharp knife.
Roasting:
- Preheat oven to 400°F (200°C).
- Toss fresh or thawed frozen corn kernels with a tablespoon of olive oil on a baking sheet.
- Roast for 15–20 minutes, stirring in between, until the corn becomes tender and some brown bits appear.
- Boiling (Good, but lacks char):
- Bring a large pot of lightly salted water to boil.
- Add shucked corn cobs and cook for 3–5 minutes, until tender-crisp.
- Remove, let cool slightly, and slice off the kernels.
Using Frozen Corn Directly:
If you’re short on time, just grab frozen corn and use it directly, no problem. But if you give it a bit of char, it’ll boost the flavour.
Equipment List:
Remember, before starting anything, gather all your equipment in one place, so you don’t run into any issues later. And honestly, we all know that things disappear right when we need them. So it’s better to collect everything first and then start cooking.
- Large pot (for pasta)
- Colander
- Large mixing bowls (at least two – one for salad, one for dressing)
- Whisk (for dressing)
- Sharp knife & cutting board
- Grill pan or baking sheet (for corn preparation)
- Measuring cups and spoons
Ingredient List:
(Yield: 8–10 servings | Prep time: 25 minutes | Cook time: 15 minutes)
For Pasta Salad:
-
- 1 pound (450g) small pasta like elbow macaroni, rotini, or orecchiette
-
- 4–5 cups cooked corn kernels (from 4–5 ears of fresh corn, or a 16-oz bag of frozen corn)
-
- 1/2 cup finely chopped red onion
-
- 1/2 cup chopped fresh cilantro
-
- 1/4 cup thinly sliced green onions (both green and white parts)
-
- 1/2 cup crumbled Cotija cheese (plus more for garnish)
-
- 1–2 jalapeños, deseeded and finely minced (optional, for heat)
For Creamy Elote Dressing:
-
- 1/2 cup Mexican crema
-
- 1/2 cup mayonnaise
-
- 1/4 cup sour cream
-
- 1/4 cup fresh lime juice (from 2–3 limes)
-
- 1 teaspoon chili powder (like ancho chili or a blend)
-
- 1/2 teaspoon smoked paprika (optional, for depth)
-
- 1/4 teaspoon ground cumin
-
- 1/4 teaspoon garlic powder
-
- Salt and freshly ground black pepper to taste
Optional Garnishes:
-
- Extra crumbled Cotija cheese
-
- Fresh cilantro sprigs
-
- Lime wedges
-
- A pinch of Tajín seasoning
Step-by-Step Instructions:
Follow these steps properly so you get a perfectttttttttooo Elote Pasta Salad every single time!
1. Cook the Pasta:
Take some water in a large pot and add a bit of salt, then bring it to a boil. Add the pasta and cook until al dente, this step is crucial to avoid mushy pasta. Drain all the water using a colander, and rinse the pasta with cold water to stop the cooking process.
2. Prepare the Corn:
While the pasta is boiling, cook the corn using your preferred method (I’ve explained them above). Once cooked, remove the kernels from the cob. If you’re using frozen corn, make sure it’s thawed and give it a bit of char if you like.
3. Make the Dressing:
In a large mixing bowl, whisk together Mexican crema, mayo, sour cream, fresh lime juice, chili powder, smoked paprika, cumin, and garlic powder. Make sure all the dairy ingredients are at room temperature for the creamiest dressing. Taste and lightly season with salt and pepper remember, the pasta will absorb some of the flavor, so don’t be shy :)!
4. Combine Ingredients:
In a very large bowl, combine the cooled and drained pasta, cooked corn, chopped red onion, fresh cilantro, thinly sliced green onion, and crumbled cotija cheese.
5. Dress the Salad:
Pour some of the elote dressing over the corn and pasta mixture. Toss gently but thoroughly until everything is evenly coated.
6. Chill and Serve:
For best results, cover the salad and refrigerate it for at least 20 to 30 minutes so the flavors can meld together properly. Before serving, give it another gentle toss. Taste and adjust seasoning if needed. Garnish with cotija cheese, cilantro, and lime wedges if you like.
Tips for Success & Troubleshooting:
Here are some tips for making a perfect pasta salad every time:
Prevent Mushy Pasta:
Cook your pasta al dente, it should have a slight bite. Overcooked pasta will soak up too much dressing and become very soft, turning the salad into a heavy, mushy mixture.
Optimal Corn Flavor:
Never skip charring the corn, it’s what gives the dish its real, authentic flavor. Grilling or roasting are the two methods that bring that smoky-sweet elote taste, and grilling is the more recommended one.
Creamy Dressing Every Time:
As mentioned earlier, always use room temperature dairy, it helps everything blend smoothly and prevents the dressing from turning lumpy or separating.
Prevent a Watery Salad:
Make sure your pasta is fully drained and properly cooled before mixing. Too much leftover water is your enemy.
If you’re making the salad ahead of time, add only half of the dressing in the beginning, and the rest just before serving.
Or, you can keep the corn and dressing separate and mix them in right before serving.
Balance is Key:
Always taste and adjust, a little lime can brighten the dish, a pinch of salt can enhance the flavors, and a bit of extra chili powder can turn up the heat.
Fresh Herbs Matter:
Use fresh cilantro and green onions. Their flavor plays an important role in the dish, so it’s best to add them closer to serving time.
Ingredients Sourcing and Substitutions:
Cotija Cheese:
This salty and crumbly cheese is essential for authentic flavor. If you can’t find it, you can use good-quality feta cheese as a decent substitute. Yes, the flavor will change slightly, but it works. Avoid using pre-shredded Parmesan.
Mexican Crema:
It brings a unique tang and richness. If you can’t find it, whisk equal amounts of sour cream and mayonnaise, or thin out sour cream with a little milk or lime juice until it reaches a pourable consistency.
Serving Suggestions:
This Elote Pasta Salad is a versatile dish, it’s more than just a side!
BBQ and Potluck Star:
It pairs perfectly with grilled meats like chicken, steak, or lamb.
Taco & Wrap Filling:
You can also use it as a filling for tacos, burritos, or lettuce wraps.
Light Meal:
Enjoy it as a light lunch or dinner on its own.
Creative Pairings:
Serve it with quesadillas, enchiladas, or even use it as a unique topping for loaded nachos.
Don’t limit this deliciousness to just a bowl!
Elote Pasta Salad Tacos:
Fill warm tortillas with pasta salad, add a bit of shredded chicken or black beans, you know, for some protein, and top with hot sauce. Boom! Your tacos are ready.
Elote Pasta Salad Lettuce Wraps:
For a lighter option, spoon the salad into crisp lettuce leaves (like butter lettuce or romaine hearts).
Elote Pasta Salad Stuffed Avocados:
Cut avocados in half, scoop out a little from the center, and generously fill the cavity with salad, making a beautiful presentation.
As a Side for Grilled Fish:
This zesty, creamy pasta pairs perfectly with flaky grilled fish.
Thanks for joining me on this delicious journey! I’d love to hear your thoughts, what did you think of the recipe? Or, if you’ve tried it, how did your Elote Pasta Salad turn out? Share your comments below!
Elote Pasta Salad
Course: Side Dish, Snack, Light MealCuisine: MexicanDifficulty: Easy8-10
servings25
minutes15
minutes400
kcalIf you are looking for a vibrant and flavorful side dish or a light meal with a Mexican twist, then Elote Pasta Salad is your answer! It is a great combo of sweet, smoky, tangy and creamy flavor with a hint of Mexican street corn combined with tender pasta.
Ingredients
- For Pasta Salad:
1 pound (450g) small pasta like elbow macaroni, rotini, or orecchiette
4–5 cups cooked corn kernels (from 4–5 ears of fresh corn, or a 16-oz bag of frozen corn)
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions (both green and white parts)
1/2 cup crumbled Cotija cheese (plus more for garnish)
1–2 jalapeños, deseeded and finely minced (optional, for heat)
- For Elote Dressing:
1/2 cup Mexican crema
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup fresh lime juice (from 2–3 limes)
1 teaspoon chili powder (like ancho chili or a blend)
1/2 teaspoon smoked paprika (optional, for depth)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste
- Optional Garnishes:
Extra crumbled Cotija cheese
Fresh cilantro sprigs
Lime wedges
A pinch of Tajín seasoning
Directions
- Cook the Pasta:
Take some water in a large pot and add a bit of salt, then bring it to a boil. Add the pasta and cook until al dente, this step is crucial to avoid mushy pasta. Drain all the water using a colander, and rinse the pasta with cold water to stop the cooking process. - Prepare the Corn:
While the pasta is boiling, cook the corn using your preferred method (I’ve explained them above). Once cooked, remove the kernels from the cob. If you're using frozen corn, make sure it's thawed and give it a bit of char if you like. - Make the Dressing:
In a large mixing bowl, whisk together Mexican crema, mayo, sour cream, fresh lime juice, chili powder, smoked paprika, cumin, and garlic powder. Make sure all the dairy ingredients are at room temperature for the creamiest dressing. Taste and lightly season with salt and pepper remember, the pasta will absorb some of the flavor, so don’t be shy :)! - Combine Ingredients:
In a very large bowl, combine the cooled and drained pasta, cooked corn, chopped red onion, fresh cilantro, thinly sliced green onion, and crumbled cotija cheese. - Dress the Salad:
Pour some of the elote dressing over the corn and pasta mixture. Toss gently but thoroughly until everything is evenly coated. - Chill and Serve:
For best results, cover the salad and refrigerate it for at least 20 to 30 minutes so the flavors can meld together properly. Before serving, give it another gentle toss. Taste and adjust seasoning if needed. Garnish with cotija cheese, cilantro, and lime wedges if you like.
