If you are a fan of flavorful Mexican street corn (elote), then you are going to fall in love with this elote pasta salad. This side dish takes all the best parts like roasted corn, cojita cheese, and creamy dressing, and then mixes it with pasta to make the perfect summer side. A 20 minute dish that is just what you need for your next potluck, BBQ, and and more.

I came across a version of this elotes-style pasta salad while scrolling through social media and I couldn’t stop thinking about it. It’s like having the flavors of the best street corn in pasta salad form, how could I resist!

After seeing this online, I decided to try testing out a few different versions to make sure I had the recipe just right. I tried a few different seasonings and spice levels to come up with what I think is a great balance of flavorful, creamy dressing and pasta salad.

This pasta salad is sure to be a hit at your next potluck, BBQ, or taco night.

Be sure to try some of my other favorite pasta salads like this ditalini pasta salad, cucumber pasta salad, and chicken pasta salad.

Why You’ll Love This Recipe

• Fast and easy to make. This elote pasta salad can be made in about 20 minutes.
• All the flavors of Mexican street corn. The seasonings in the creamy dressing really take this to the next level. Add a sprinkle of Tajin, and you have an irresistible pasta salad that people can’t stop eating.
• Customizable. There are many ways to add your own touch to this recipe.
• The perfect side dish. Bring this for a BBQ side dish, potlucks, parties, and more.

Ingredients

• Pasta – I prefer using a small, bite-sized pasta like ditalini, small shells, small bowtie, or elbow macaroni.
• Butter – Unsalted butter is used to cook the corn and gives it a rich, caramelization to mimic grilled corn. ***You can substitute with 1 tablespoon of olive oil.
• Corn – Both fresh, grilled, or frozen corn will work in this recipe. If you decide to use frozen corn, make sure to thaw.
• Red onion – Diced red onion adds beautiful color and flavor.
• Cilantro – Adds fresh, bright flavor to the salad.
• Cotija cheese – Crumbly cheese that is used on Mexican street corn.
• Mayonnaise – The base of the creamy dressing.
• Sour cream – You can use sour cream or substitute with Mexican crema.
• Lime juice – Really brightens up the dish.
• Chili powder, cumin, paprika, salt, pepper

Make Elote Pasta Salad

This is an overview of the recipe steps. Scroll to the bottom recipe card for the full, printable recipe.

Step one: Cook the pasta until al dente. Drain and rinse with cold water to stop the cooking.

Step two: Prepare the corn by cooking the corn and butter in a skillet over medium-high heat.

Step three: Make the dressing by whisking together the mayonnaise, sour cream, chili powder, cumin, paprika, garlic powder, salt, and pepper.

Step four: Place the pasta in a large bowl. Add in the corn, red onions, cilantro, cheese, and the dressing. Toss to fully combine.

Heather’s Recipe Tips

• Don’t skip cooking or grilling the corn. This gives it that street corn flavor. Make sure to let it cool a little before mixing with the pasta salad.
• Use a microplane for the cheese. I like using a microplane to shred the cotija cheese. You can also crumble the cheese.
• Cook pasta to al dente. This will help the pasta hold on to the dressing without becoming too soggy.
• If you can’t find cotija cheese, you can substitute with feta cheese.
• Let the pasta salad chill. This lets the flavors come together.

Variations of Mexican Street Corn Pasta Salad

There are several ways to customize this elote inspired pasta salad. Here are a few suggestions:

• Add some spice – You can add some diced jalapenos or a little hot sauce for a spicy pasta salad.
• Try some protein – Mix in some grilled chicken, steak, crumbled bacon, or even chorizo.
• Put in some veggies – Add in some diced bell peppers, tomatoes, or some black beans.
• Lighten up the dressing – Substitute the mayonnaise with Greek yogurt.

Make-Ahead and Storage

Make ahead: I recommend making the elote pasta salad ahead of time so that the flavors can come together. Prepare, cover and store in the refrigerator.

Store: Keep any leftovers in the refrigerator for up to 4 days. Make sure to give it a stir before serving.

Freeze: Mexican street corn pasta salad does not freeze well.

Frequently Asked Questions

More Easy Side Dishes

• Root beer baked beans
• Corn salad
• Cucumber dill salad
• Blue cheese slaw

If you make this recipe and love it, it would mean so much to me if you would leave a comment and star rating. Follow along with me on Pinterest, Instagram, Facebook, YouTube, and TikTok. Be sure to tag @foodlovinfamily and #foodlovinfamily so that I can see what you make! Enjoy!