Elote Pasta Salad Mexican Corn

This Elote Pasta Salad brings the festive flavors of Mexican street corn right into your kitchen with roasted sweet corn, tender pasta, tangy cotija cheese, and a creamy zesty dressing that clings to every bite. It is the perfect way to make summer corn shine and transform your everyday pasta salad into something a little magical.

I first whipped up this salad for a summer potluck, and it disappeared within minutes. Even those who do not love cilantro went back for seconds. It is now my favorite dish to bring to a barbecue.

Ingredients

• Chickpea rotini pasta: Brings plant-based protein and fiber. Make sure the pasta has grooves so the dressing can hug every piece
• Whole corn kernels: Choose the sweetest corn you can find. In the summer, fresh is best but good-quality frozen corn works too
• Cotija cheese: Adds tang and creamy saltiness. If you have trouble finding it, feta or queso fresco are excellent options
• Red onion: Balances sweetness and adds color. Pick a firm red onion and dice it finely for even flavor throughout
• Fresh cilantro: Gives traditional elote brightness. If you do not enjoy cilantro, fresh parsley provides a milder touch
• Jalapeno pepper: Provides gentle heat. Remove the seeds and ribs to keep it mild
• Greek yogurt: The base for a lighter creamy dressing with a touch of tang. Use full-fat for extra richness
• Olive oil mayonnaise: Keeps the dressing creamy while adding heart-healthy fats. Look for mayonnaise with few additives
• Lime zest and juice: The key to zingy brightness. Always zest before juicing for maximum flavor
• Chili powder and smoked paprika: Infuse complex smoky flavor. Use freshly opened spices for best taste
• Garlic powder: Brings warmth to the dressing
• Kosher salt and black pepper: Essential for seasoning. Taste the dressing and adjust if needed

Step-by-Step Instructions

Cook the Pasta:

Prepare your pasta according to the package directions. For a firm texture that stands up in salad, boil one to two minutes less than the box suggests. Once done, drain thoroughly and toss with a tiny drizzle of olive oil to prevent sticking. Spread out on a baking sheet to cool quickly if you are in a hurry.

Prepare the Corn:

If using fresh corn, rub the cobs with olive oil, salt, and pepper. Wrap in foil and roast in a 425 degree oven for about twenty five minutes until slightly charred. Cool and slice off the kernels. For frozen corn, spread it in a dry skillet over medium high until warmed and lightly toasted.

Mix the Dressing:

Combine Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a bowl. Whisk until smooth and taste to see if more seasoning or lime is needed. This dressing should be tangy and creamy.

Assemble the Salad:

In a large mixing bowl, add your cooled pasta, roasted or sautéed corn, diced red onion, chopped jalapeno, fresh cilantro, and crumbled cotija cheese. Pour over the dressing and toss thoroughly so every bite is evenly coated.

Chill and Serve:

Cover and let the salad chill in the fridge for at least thirty minutes. This gives the flavors time to mingle. If making ahead, hold back some cotija and cilantro until just before serving so they stay fresh and vibrant.

My favorite part of this recipe is the roasted corn. The little charred bits add so much flavor and remind me of family trips to street fairs every summer. The sweet smell of corn roasting always takes me back.

Storage tips

Store leftover pasta salad in an airtight container in the refrigerator for up to four or even five days. The flavors often get even better by the next day. If preparing for a party, keep the cheese and fresh herbs separate and mix them in at the last minute to keep everything vibrant.

Ingredient substitutions

If you cannot find cotija cheese, feta or even Parmesan work well. For a vegan version, use plant-based yogurt and a vegan mayo, and replace cheese with a creamy vegan alternative. This is also a great dish to use up any soft herbs or swap in sweet mini peppers if you want less heat.

Serving suggestions

This salad pairs beautifully with grilled meats, tacos, or even as a stand-alone vegetarian main course for lunch. Try serving with extra lime wedges and a sprinkle of chili powder over the top for extra street corn flair. For picnics, pack it in jars for an easy grab and go lunch.

Cultural context

Elote is a classic street snack in Mexico, usually fresh corn on the cob slathered in cheese, mayonnaise, chili, and lime. This salad version brings those flavors together but makes it easy to serve a crowd and enjoy even out of season using frozen corn.

FAQs about Recipes

→ Can I use a different cheese instead of cotija?

Yes, queso fresco, feta, or even parmesan work well if cotija is unavailable.

→ How do I prepare the corn for this salad?

Roast or grill fresh corn for a smoky flavor, or sauté frozen kernels in a skillet until golden.

→ Is this dish suitable for vegetarians?

Absolutely, it contains no meat and is packed with plant-based protein from chickpea pasta.

→ What can I use instead of cilantro?

Fresh parsley is a great alternative for those who prefer its taste over cilantro.

→ How do I prevent the pasta from sticking?

Add a drizzle of olive oil after draining and let it cool before mixing with other ingredients.

→ How long can I store this pasta salad?

Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.