If you want a bright, flavorful twist on a classic summer side, this Elote Pasta Salad is a perfect choice. Inspired by Mexican street corn (elotes and esquites), it blends zesty lime, creamy mayo and sour cream, smoky paprika, and Tajín with sweet grilled corn and tender pasta for a dish that’s ideal for BBQs, potlucks, or warm-weather gatherings.
This salad shines when corn is fresh and in season. Serve it alongside grilled proteins or enjoy it on its own as a satisfying vegetarian side.
Table of Contents
- Why This Recipe Works
- Ingredients
- How to Make this Mexican Street Corn Salad
- Expert Tips
- Recipe FAQs
- Other Salad Recipes
- Elote Pasta Salad Recipe
Why This Recipe Works
- Easy to prepare: Cook pasta, char the corn, whisk the dressing, then toss everything together.
- Seasonal and bright: Grilling fresh sweet corn concentrates its natural sweetness and adds smoky char that pairs beautifully with the creamy dressing.
- Versatile: Serve with grilled meats, tacos, or as a standalone vegetarian side. It also scales well for potlucks.
Ingredients
This recipe comes together with simple pantry staples and fresh produce. The photo below shows the main components at a glance.
- Pasta: Any short shape such as fusilli, penne, or shells works well.
- Fresh sweet corn: Grill corn on the cob for the best flavor. Frozen or canned corn can work in a pinch but won’t have the same charred sweetness.
- Fresh herbs: Green onions and cilantro brighten the salad; parsley is a fine substitute for cilantro if preferred.
- Cheese: Cotija is traditional and crumbly; feta is a good alternative if that’s what you have.
- Mayonnaise & sour cream: Create the creamy base; swap some mayo for Greek yogurt to lighten the dressing.
- Tajín: Chili-lime seasoning that adds acidity and mild heat—key to the elote flavor profile.
- Paprika: Smoked or sweet paprika adds depth; adjust spiciness with cayenne or chili powder if you like heat.
Refer to the recipe card below for exact quantities and full ingredient list.
How to Make this Mexican Street Corn Salad
Step 1 — Boil the pasta. Cook pasta in well-salted water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
Step 2 — Grill the corn. Char corn on an outdoor grill or indoor grill pan until the kernels have nice browning. Let cool slightly, then slice the kernels off the cob.
Step 3 — Make the dressing. Whisk together mayonnaise, sour cream, lime zest, lime juice, Tajín, smoked paprika, salt, and black pepper in your serving bowl.
Step 4 — Assemble. Add cooled pasta, grilled corn kernels, chopped green onions, chopped cilantro, and crumbled cotija to the bowl with the dressing.
Step 5 — Toss and finish. Toss everything until evenly coated. Taste and adjust seasoning. Garnish with extra Tajín, green onions, and cilantro before serving.
Expert Tips
- Cool the corn slightly before slicing to avoid burns and loose kernels.
- Rinse the pasta to stop the cooking process and remove surface starch so the salad stays light and non-sticky.
- One-bowl prep — make the dressing in the serving bowl to save dishes and build flavor directly where you’ll assemble the salad.
- Add protein — fold in black beans, shredded chicken, or sliced steak to make the salad heartier for a main-dish option.
Recipe FAQs
Yes. The salad benefits from an hour or two in the refrigerator for flavors to meld. Stir or toss before serving.
Keep leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb dressing over time; add a splash of mayo, sour cream, or lime juice and toss to refresh before serving.
Other Salad Recipes
Purple Cabbage Slaw with Apples and Walnuts
No Mayo Coleslaw with Lemon Sumac Dressing
Spring Pasta Salad with Honey Sumac Dressing
Marinated Chickpeas Recipe
If you make this Elote Pasta Salad, please consider rating the recipe and leaving a comment — it helps others discover it and gives useful feedback.
Elote Pasta Salad (Mexican Street Corn Inspired Salad)
Ingredients
- ½ lb pasta (fusilli, penne, or shells)
- 3 ears sweet corn
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 tbsp lime juice (about 2 limes)
- 1 tsp lime zest (about 1 lime)
- 1 tsp smoked paprika (or sweet/hot paprika)
- 1 tsp Tajín seasoning
- ½ tsp kosher salt
- ¼ tsp black pepper
- 5 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 1 cup cotija cheese, crumbled (or feta)
- Garnish: extra green onion, cilantro, and Tajín
Instructions
- Boil pasta. Cook ½ lb pasta in well-salted water until al dente. Drain and rinse under cold water to cool.
- Grill corn. Char 3 ears of corn on a grill or grill pan. Let cool slightly, then cut kernels from the cobs.
- Make the dressing. In a large serving bowl, whisk together ¼ cup mayonnaise, ¼ cup sour cream, 3 tbsp lime juice, 1 tsp lime zest, 1 tsp smoked paprika, 1 tsp Tajín, ½ tsp kosher salt, and ¼ tsp black pepper.
- Assemble. Add cooled pasta, grilled corn kernels, chopped green onions, chopped cilantro, and crumbled cotija to the dressing.
- Toss and taste. Mix until everything is coated. Adjust seasoning as needed and garnish with extra cilantro, green onion, and Tajín before serving.
Notes
Refer to the photos above for step-by-step visuals.
Ingredient notes:
- Use any short pasta shape you prefer.
- Grilling the corn adds the best flavor; canned corn is a fallback only.
- Cotija is traditional; feta is a good substitute if needed.
- Tajín provides the signature chili-lime kick—use it if you can.
Nutrition
Carbohydrates: 30 g,
Protein: 8 g,
Fat: 11 g
Nutrition information is an approximation.
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