If you’re looking for a fresh and fun twist on summer sides, this elote pasta salad is exactly what you need. It brings together the bright flavors of elote and pasta, creating a dish that’s full of color and taste.
This recipe solves weeknight chaos by offering a simple pasta salad with corn and queso fresco, reducing dishes and supporting meal prep for busy families.
I know how challenging it can be to find a quick side dish for those sunny BBQs, especially since I have to keep my meals diabetic-friendly. This salad not only satisfies my need for something delicious, but it’s also a great vegetarian option that everyone can enjoy.
What’s great about this recipe is how simple it is. With just 10 minutes of prep and 15 minutes of cooking, you can whip up a tasty dish that uses frozen corn for easy year-round cooking. Plus, the smoky, zesty flavors will make it a hit at any potluck.
If you’re in the mood for something sweet to go along with the salad, why not try my Blue Cheese Potato Salad? It’s another easy recipe that pairs nicely with your summer spread!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion This elote pasta salad bursts with smoky, creamy, zesty, and sweet notes that bring a fun twist to traditional pasta dishes. You’ll love the combination of spices and fresh ingredients.
- Quick and Easy With only about 25 minutes of prep and cook time, this dish is a breeze to whip up when you need something fast for a summer BBQ or potluck.
- Vibrant and Colorful The combination of corn, red onion, and poblano peppers creates a visually striking salad that looks as good as it tastes, making it an eye-catching addition to any table.
- Convenient Storage You can store leftovers in the fridge for up to four days, making this salad a great make-ahead option. Just let it sit out a bit before serving for the best flavor.
Elote Pasta Salad with Queso Fresco
- Prep Time: 10 minutes
- Cool Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings (1 cup each) 1x
- Category: salad
- Method: mixing and grilling
- Cuisine: Mexican
- Diet: vegetarian
Description
Elote (Street Corn) Pasta Salad combines pasta, grilled corn, and zesty lime dressing for a refreshing summer dish.
Ingredients
Scale
- 1/2 tsp chipotle chili powder, adjust for spiciness
- 1/2 tsp ground cumin, freshly ground preferred
- 1/2 tsp smoked paprika, use smoked variety
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground preferred
- 1 Tbsp cooking oil, olive oil recommended
- 2 cups frozen corn, can substitute fresh corn
- 1 cup red onion, diced
- 1/2 cup poblano peppers, diced, can substitute bell peppers
- 1/2 tsp garlic cloves, minced
- 8 oz. ditalini pasta, uncooked, can substitute small shells or elbows
- 1/4 cup mayonnaise, can substitute Greek yogurt
- 1/4 cup Greek yogurt, can substitute sour cream
- 1 Tbsp lime juice, can substitute lemon juice
- 1/4 cup reserved pasta water, helps adjust consistency
- 1/2 cup green onion, sliced, can substitute chives
- 1/2 cup queso fresco, crumbled, can substitute cotija or feta
Instructions
- Cook the Pasta: Start by boiling your pasta in salted water until it is just al dente. Drain and rinse under cold water to stop the cooking process. This will help keep the pasta from becoming mushy.
- Grill the Corn: Preheat your grill until hot. Grill the corn until it develops beautiful char marks and an inviting smoky aroma. Aim for a nice golden color without burning it.
- Mix the Dressing: In a small bowl, whisk together the lime juice, mayonnaise, and the spices until well-blended and creamy. Taste and adjust seasoning as needed.
- Combine All Ingredients: In a large bowl, combine the cooked pasta, grilled corn, diced red onion, diced poblano peppers, minced garlic, and lime dressing. Toss until everything is evenly coated.
- Chill before Serving: Place your salad in the refrigerator and let it chill for at least one hour before serving. This allows the flavors to meld beautifully.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 4 days. Let sit out for 10-15 minutes before serving for optimal flavor.
- Expert Tips: To enhance flavors, let the salad chill for at least one hour before serving. If leftovers thicken after chilling, stir in a splash of lime juice or Greek yogurt to restore creaminess.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve alongside grilled chicken or shrimp for a heartier meal. It pairs wonderfully with turkey burgers for a light summer dinner. Consider adding a citrusy Brazilian lemonade as a refreshing drink.
- Recipe Variations: For a different texture, replace ditalini with small shells or elbows. Diced avocado can be added for extra creaminess, or black beans for added protein and texture.
- Ingredient Notes: Choose fresh corn when in season for the best flavor. If using frozen corn, there is no need to thaw it beforehand. For quality, select fresh-looking onions and a ripe lime for juicing.
Nutrition
- Serving Size: 1 cup
- Calories: 249
- Sugar: 0g
- Sodium: 258mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Ingredient Notes
- Chipotle chili powder: Adds a nice smoky kick to the salad! I love using this for depth; just be careful with the amount if you prefer it mild.
- Ground cumin: It brings a warm, earthy flavor that ties everything together. Choose fresh ground for the best taste; it makes a difference!
- Smoked paprika: This gives a subtle smoky flavor that complements the corn wonderfully. Make sure it’s the smoked kind for that unique profile!
- Black pepper: Just a pinch elevates the overall taste. I like to use freshly ground for a little extra zing and aroma.
- Cooking oil: A splash of oil helps sauté the veggies and adds a bit of richness. Olive oil is a great choice if you have it on hand.
- Frozen corn: It’s sweet and easy to use. Just throw it in without thawing. You can swap in fresh corn if it’s in season!
- Red onion: This adds a nice crunch and a bit of zing. Go for a sweet variety if you’re not a fan of sharp flavors!
- Poblano peppers: They’re mild but add a touch of peppery flavor. Feel free to substitute with bell peppers if you prefer it less spicy.
- Garlic cloves: Fresh garlic adds that aromatic essence. You can use garlic powder in a pinch, but fresh is definitely better!
- Ditalini pasta: Its tiny tubes catch all the yummy bits of sauce and flavor. You can swap it out with macaroni or another short pasta if you like!
- Mayonnaise: It contributes to that creamy texture and binds everything nicely. Greek yogurt is a fair substitute for a healthier twist.
- Greek yogurt: Adds creaminess and a slight tang. If you don’t have any, sour cream works well too, just keep the texture in mind!
- Lime juice: A splash of this brightens the whole dish up! You can use lemon juice in a pinch, but lime is so refreshing here.
- Reserved pasta water: This helps adjust the salad’s consistency. Just a little adds creaminess, so save some before draining the pasta!
- Green onion: They add a fresh, mild onion flavor and a nice pop of color. You can substitute with chives for a more delicate taste.
- Queso fresco: This crumbly cheese provides a nice salty bite. Feta can work as an alternative, but the flavor will change a bit.
- Chipotle chili powder: Adds a nice smoky kick to the salad! I love using this for depth; just be careful with the amount if you prefer it mild.
- Ground cumin: It brings a warm, earthy flavor that ties everything together. Choose fresh ground for the best taste; it makes a difference!
- Smoked paprika: This gives a subtle smoky flavor that complements the corn wonderfully. Make sure it’s the smoked kind for that unique profile!
- Black pepper: Just a pinch elevates the overall taste. I like to use freshly ground for a little extra zing and aroma.
- Cooking oil: A splash of oil helps sauté the veggies and adds a bit of richness. Olive oil is a great choice if you have it on hand.
- Frozen corn: It’s sweet and easy to use. Just throw it in without thawing. You can swap in fresh corn if it’s in season!
- Red onion: This adds a nice crunch and a bit of zing. Go for a sweet variety if you’re not a fan of sharp flavors!
- Poblano peppers: They’re mild but add a touch of peppery flavor. Feel free to substitute with bell peppers if you prefer it less spicy.
- Garlic cloves: Fresh garlic adds that aromatic essence. You can use garlic powder in a pinch, but fresh is definitely better!
- Ditalini pasta: Its tiny tubes catch all the yummy bits of sauce and flavor. You can swap it out with macaroni or another short pasta if you like!
- Mayonnaise: It contributes to that creamy texture and binds everything nicely. Greek yogurt is a fair substitute for a healthier twist.
- Greek yogurt: Adds creaminess and a slight tang. If you don’t have any, sour cream works well too, just keep the texture in mind!
- Lime juice: A splash of this brightens the whole dish up! You can use lemon juice in a pinch, but lime is so refreshing here.
- Reserved pasta water: This helps adjust the salad’s consistency. Just a little adds creaminess, so save some before draining the pasta!
- Green onion: They add a fresh, mild onion flavor and a nice pop of color. You can substitute with chives for a more delicate taste.
- Queso fresco: This crumbly cheese provides a nice salty bite. Feta can work as an alternative, but the flavor will change a bit.
Recipe Tips
- If the pasta ends up mushy, closely follow the package cooking times and check for doneness a minute or two early.
- When leftovers thicken in the fridge, adding a splash of lime juice or spoonful of Greek yogurt can help restore the salad’s creaminess.
- If the dressing feels lacking, consider brightening it with an extra squeeze of lime or a pinch more seasoning to boost the flavor.
- For a more vibrant salad, letting it chill for at least an hour will help all the flavors mingle beautifully before serving.
- If you’re using fresh corn, blanch it briefly to enhance its sweetness and ensure it complements the other ingredients nicely.
Serving Suggestions
Serve elote pasta salad with grilled chicken or shrimp for a satisfying meal. Pair it with turkey burgers for a light summer option.
This dish works well at potlucks, graduation parties, or summer BBQs. It can accompany various dishes, appealing to many tastes.
Dress the salad with extra lime juice for a zesty finish. A drizzle of hot sauce adds an additional layer of flavor and spice.
Recipe variations
- You can use small shells or elbow pasta instead of ditalini for a different texture in your elote pasta salad.
- Add 1 teaspoon of lime zest for a refreshing citrus flavor, complementing the spices and adding brightness to the dish.
- Either diced avocado for creaminess or black beans for protein can amp up the texture and depth of flavor in the salad.
- If you’re making a larger batch, simply increase the pasta to 16 oz. and adjust the other ingredients accordingly for a satisfying side dish.
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How to Store?
To keep your elote pasta salad fresh, follow these storage tips:
Refrigeration: Store this salad in an airtight container in the fridge for up to 4 days. This maintains freshness effectively.
Freezing: Wrap the salad tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Serving Temperature: Let the salad sit out for 10-15 minutes at room temperature before serving. This enhances flavor and texture.
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