Elote pasta salad is the best of Mexican street corn and creamy pasta salad in one! Smoky, sweet, tangy, crunchy, and fresh—this dish is made for BBQs, meal prep, or just a fun twist on a classic side.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Salad And Tex Mex Recipes
This elote pasta salad was a little unexpected (in a good way). I had an idea and wasn’t sure if all those flavours would work together (I had a feeling they would) and after testing it, they did! Smoky, creamy, tangy, and loaded with fresh corn, red peppers, and a zippy creamy dressing, it’s fun and delicious.
The grilled corn brings sweetness and a little char, while the creamy salsa verde dressing adds tang and spice. Crunchy corn chips on top? Non-negotiable, in my opinion.
Perfect for BBQs, potlucks, or meal prep, you can enjoy this as a side or bulk it up with chicken, tuna, or chickpeas for a full meal. I’ve made this a few times now, and it never lasts long in my fridge!
👩🍳 What exactly is elote? Elote is Mexican-style street corn, typically grilled and slathered with mayo, cotija cheese (kind of like feta), lime juice, and spices like chili powder and cumin. This pasta salad takes those flavors and combines them with pasta for a fun, unexpected twist.
👩🍳 You might also like these corn recipes: corn and quinoa salad with cherry tomatoes and feta, mini corn fritters with whipped feta, Mexican salad (with corn, beans & avocado), and halloumi fritters (with peas and corn).
What You’ll Need
Here is what you’ll need for this elote pasta salad recipe. Find the full measurements in the recipe card below.
Dressing:
- Mayo & yogurt/sour cream – the creamy base, balancing richness and tang. Use light mayo and light yogurt to keep it lower in calories.
- Salsa verde – Adds a mild, zesty kick and extra body, I used a simple store-bought jarred salsa here and you can use your favorite. By the way, salsa roja (red salsa) could also work and give you a more of a tomato flavor.
- Garlic, smoked paprika, cumin – Key flavors that bring warmth and depth.
- Cotija or feta – A little salty, crumbly cheese for the perfect bite and extra creaminess.
Salad:
- Corn – Fresh is best, charred on a grill or barbecue for smoky flavor, but frozen (thawed) or canned works too.
- Pasta – Short shapes like elbows, fusilli, or shells hold the dressing well.
- Red onion and red pepper – Crunchy, slightly sweet, and fresh.
- Cilantro (fresh coriander) – Brings brightness and freshness.
- Extra cotija or feta – Because extra cheese is always a good idea.
- Corn chips (not pictured) – The crunchy finishing touch, use salted corn chips here.
- Lime wedges – For an extra hit of tangy freshness. These are optional as I did find there was enough tang in the dressing from yogurt and salsa verde.
How To Make Elote Pasta Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this Mexican street corn and pasta salad.
- Cook pasta and corn: Boil pasta until al dente. Boil corn briefly (in the same pot), then grill for a smoky char. Slice kernels off the cob.
- Make the dressing: Mix mayo, yogurt, salsa verde, garlic, spices, and cheese.
- Chop and prep: Dice onion, red pepper, and cilantro.
- Assemble: Mix pasta, corn, veggies, and dressing.
- Top & serve: Garnish with extra cheese, crushed corn chips, and lime wedges.
Watch The Video
Tips & Tricks
- No grill? No problem! Use frozen fire-roasted corn or sauté canned corn in a dry pan for some color.
- Make it a meal: Add grilled chicken, shrimp, or even chickpeas for extra protein.
- Spice it up: Swap salsa verde for a spicier version, or add diced pickled jalapeños.
- Dairy-free? Use vegan mayo and skip the cheese, or try nutritional yeast for a cheesy vibe.
- Gluten-free? Use chickpea or lentil pasta for a higher-protein, GF option.
- Storage Tips: Store in an airtight container in the fridge for up to 4 days. The corn chips will soften, so add fresh ones when serving!
- Make-Ahead Tips: Cook the pasta and corn a day ahead. Make the dressing in advance—it tastes even better after sitting. Assemble everything except the chips, then toss before serving.
- Pasta salad tips: Don’t overcook the pasta, keep it al dente so it doesn’t turn mush; make sure to salt the pasta water. Dressing the pasta while still slightly warm will allow the pasta to absorb the dressing better BUT don’t let it sit too long before serving: the pasta soaks up the dressing over time, so freshen it up with a little extra before eating.
- What cheese goes on elote? Cotija is the traditional choice—it’s crumbly, salty, and a little tangy. Feta is a great substitute with a similar flavor profile. If you want a creamier vibe, you can also mix in some queso fresco.
Serving Suggestions
This is a killer BBQ side dish but also works for meal prep and lunches. Serve it with pork skewers, grilled chicken tenders, garlic butter steak bites, or shrimp for a full meal, or enjoy it as a refreshing side with tacos or enchiladas.
💬 If you’ve tried this elote pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Ingredients
For the Dressing
- ¼ cup mayonnaise light
- ¼ cup yogurt or sour cream
- ¼ cup salsa verde mild
- 1 clove garlic minced or grated
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- 3 tablespoons crumbled Cotija or feta cheese
For the Salad
- 4 ears corn pre-boiled and charred (or 2-3 cups corn kernels)
- 4-5 oz 120-150 grams dry pasta (elbows, fusilli, or shells)
- ½ red onion finely diced
- ½ red bell pepper diced
- ⅓ cup cilantro chopped
- ¼ cup Cotija or feta crumbled (plus extra for topping)
For Garnish
- ½ cup salted corn chips crushed
- Extra Cotija or feta
- Lime wedges
Instructions
- Add pasta, corn, and a teaspoon of salt to boiling water. Cook corn for 3-4 minutes, then remove. Continue cooking pasta until al dente. Drain and cool.
- Preheat a grill or grill pan to high. Char boiled corn for 3-4 minutes per side, then slice off kernels.
- Mix all dressing ingredients in a bowl.
- Dice onion, red pepper, and cilantro (coriander).
- Mix pasta, corn, peppers, onions, cilantro, and dressing in a large bowl.
- Garnish with extra cheese, crushed corn chips, and lime wedges. Enjoy!
Video
Notes
- No grill? No problem! Use frozen fire-roasted corn or sauté canned corn in a dry pan for some color.
- Make it a meal: Add grilled chicken, shrimp, or even chickpeas for extra protein.
- Spice it up: Swap salsa verde for a spicier version, or add diced jalapeños.
- Dairy-free? Use vegan mayo and skip the cheese, or try nutritional yeast for a cheesy vibe.
- Gluten-free? Use chickpea or lentil pasta for a higher-protein, GF option.
- Storage Tips: Store in an airtight container in the fridge for up to 4 days. The corn chips will soften, so add fresh ones when serving!
- Make-Ahead Tips: Cook the pasta and corn a day ahead. Make the dressing in advance—it tastes even better after sitting. Assemble everything except the chips, then toss before serving.
- Pasta salad tips: don’t overcook the pasta, keep it al dente so it doesn’t turn mush; make sure to salt the pasta water. Dressing the pasta while still slightly warm will allow the pasta to absorb the dressing better BUT don’t let it sit too long before serving: the pasta soaks up the dressing over time, so freshen it up with a little extra before eating.
- What cheese goes on elote? Cotija is the traditional choice—it’s crumbly, salty, and a little tangy. Feta is a great substitute with a similar flavor profile. If you want a creamier vibe, you can also mix in some queso fresco.
Nutrition
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