If you’re looking for a tasty summer dish, this Elote Pasta Salad is a must try! It captures the flavors of Mexican street corn and combines them with pasta for a fun twist. Trust me, it’s as colorful as it is delicious!
Fixes weeknight dinner struggles by delivering quick prep, kid-friendly appeal, pantry-friendly ingredients, creamy texture without heavy dressing, and flexible add-ins for leftovers and meal prep.
I’ve often found that pasta salads can be a bit dry, especially when served cold. But with this recipe, you can solve that problem easily! A touch of mayonnaise before serving brings it all together and keeps it creamy and flavorful.
This dish is super quick to prepare, too. You can whip it up in just about 25 minutes! It’s perfect for potlucks or BBQs since you can make it ahead of time and chill until you’re ready to serve.
If you love creamy treats, you should also check out my Lobster Grilled Cheese. It’s a great way to combine rich flavors!
Table of contents
Why You Will Love This Recipe
- Easy Prep : This pasta salad comes together quickly with pantry staples, so you won’t be scrambling for ingredients. Perfect for when you’re short on time.
- Flavor Explosion : The combination of zesty lime, creamy mayo, and spices gives a fresh, savory taste that’s reminiscent of street corn. You’ll keep coming back for more.
- Make Ahead : You can whip this up in advance and store it in the fridge. It gets even better as the flavors meld together, making meal planning a breeze.
- Storage Friendly : It lasts in the fridge for up to five days, so you can enjoy it for lunches or snacks throughout the week. Just add mayo if it dries out.
Creamy Elote-Style Pasta Salad
- Prep Time: 10 minutes
- Cool Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A refreshing and creamy Elote-style pasta salad inspired by traditional Mexican street corn.
Ingredients
- 32 oz cooked corn (about 5 cobs)
- 1/2 lb short-form pasta such as fusilli
- 3/4 cup mayonnaise (175g)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 11/2 teaspoon paprika plus more for garnish
- 11/2 teaspoon ground coriander
- 21/2 teaspoons kosher salt
- 11/2 teaspoon cayenne (optional)
- 3 limes, zested and juiced
- 2/3 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook the Pasta: Start by boiling your pasta until it is al dente, which usually takes about 8 to 10 minutes. You will know it is ready when it is soft but still has a little bite. Make sure not to overcook it; mushy pasta ruins the salad’s texture.
- Cool & Rinse Pasta: Once the pasta is cooked, drain it and rinse it under cold water. This helps to stop the cooking process and also prevents sticking.
- Mix the Dressing: In a bowl, whisk together mayonnaise, lime juice, and any spices you fancy. You want it creamy and tangy; the lime really brightens things up. Keep an eye on the consistency; if it seems too thick, add a splash of water or more lime juice.
- Combine Ingredients: In a large bowl, toss the cooled pasta with the dressing, corn, and any other goodies like tomatoes or peppers. Give it a good mix until everything is well coated. If it feels dry, do not hesitate to add a little more dressing.
- Add Cotija Cheese: Crumble Cotija cheese over the top and gently fold it into the salad. This adds a salty, creamy flavor that complements the corn beautifully. Be careful not to crush the cheese too much; you want those delightful little chunks to remain.
- Chill Before Serving: Cover the salad and place it in the fridge for at least 30 minutes. This allows all those delicious flavors to mingle. It is tempting to skip this step, but the taste is way better chilled.
Notes
- Storage Tips: Store in the fridge for up to five days. Add mayonnaise before serving if pasta dries out.
- Expert Tips: If pasta feels sticky after cooking, rinsing it under cool water and lightly drizzling olive oil can help keep it separate. When the sauce seems to disappear into the pasta, gradually adding more mayonnaise until you reach your ideal creaminess can resolve the issue. For the best texture, crumbling Cotija cheese by hand helps maintain its form and enhances the overall dish. If you find your pasta salad becoming dry in the fridge, adding a bit of mayonnaise before serving can refresh its consistency. When choosing pasta, most short-form varieties work well; fusilli, rotini, and farfalle are all great options for this recipe.
- Reheating Instructions: This salad is best served cold. If you need to serve it warm, briefly toss it in a pan over low heat, ensuring it does not cook further.
- Serving Suggestions: Serve with grilled chicken for a complete meal. Pair with fresh lime wedges for added zest. Accompany with a fruity dessert like s’mores krispie treats.
- Recipe Variations: Add diced avocado for creaminess and healthy fats. Incorporate black beans for added protein and fiber. Mix in diced red onion for an extra crunch.
- Ingredient Notes: Fresh corn really brings a sweet crunch. If you cannot get fresh, frozen works too—just thaw it out. Cotija cheese can be substituted with Queso fresco or feta; flavor profile will change slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Cooked corn: This is the star of the show! Fresh corn really brings a sweet crunch. If you can’t get fresh, frozen works too, just thaw it out!
- Short-form pasta: I like using fusilli for this dish because those little twists hold onto all the yummy bits! Penne or rotini can also work well here.
- Mayonnaise: It adds that creamy element which really pulls everything together. You can swap it out for Greek yogurt if you want a lighter texture!
- Cumin: This spice gives a warm, earthy kick that’s great with the corn. Ground coriander makes a fine substitute if you’re in a pinch!
- Chili powder: It brings warmth and depth! Feel free to adjust the amount based on your heat preference, or use smoked paprika for a different flavor twist.
- Paprika: It adds a dash of smokiness and color, and sprinkling a bit extra on top makes it visually appealing. Go for smoked if you like that flavor!
- Ground coriander: This adds a unique citrusy touch that complements the corn well. If you don’t have it, omit or use a bit of cilantro for a similar flavor.
- Kosher salt: This enhances all the flavors, making them pop. Just taste as you go, and remember, too much can easily overpower the dish.
- Cayenne pepper: This is optional, but if you like a little heat, it’s a nice addition! Just a pinch gives a nice little kick without overwhelming everything.
- Limes: The fresh zing from the lime juice and zest brightens up the salad. You could swap for lemon if you really need to, but limes are best!
- Cotija cheese: This crumbly cheese adds a salty, creamy note. If you can’t find it, feta does a nice job as a substitute!
- Fresh cilantro: This adds a burst of freshness that balances the creaminess. If you’re not a cilantro fan, parsley or green onions can work too!
Recipe Tips
- If pasta feels sticky after cooking, rinsing it under cool water and lightly drizzling olive oil can help keep it separate.
- When the sauce seems to disappear into the pasta, gradually adding more mayonnaise until you reach your ideal creaminess can resolve the issue.
- For the best texture, crumbling Cotija cheese by hand helps maintain its form and enhances the overall dish.
- If you find your pasta salad becoming dry in the fridge, adding a bit of mayonnaise before serving can refresh its consistency.
- When choosing pasta, most short-form varieties work well; fusilli, rotini, and farfalle are all great options for this recipe.
Serving Suggestions
Serve elote pasta salad with grilled chicken for a full meal. Pair it with fresh lime wedges for an added zest.
This pasta salad also complements various dishes like spicy tacos or flavorful quesadillas. You can use it in a barbecue spread or as a potluck item, appealing to many.
Consider adding a drizzle of zesty lime vinaigrette to enhance the flavors. A sprinkle of chili powder can also provide an extra kick before serving.
Recipe variations
- You can use grilled zucchini in place of corn for a fresh vegetable twist that complements the pasta beautifully.
- Add 1 teaspoon of garlic powder and ½ teaspoon of smoked paprika for a bolder flavor that elevates the dish.
- Either substitute cotija cheese with feta for a tangy bite or go for a dairy-free cheese option to make it vegan.
- If preparing for a larger group, scale up to 48 oz of corn and 1 lb of pasta to serve 12 delicious portions.
Save This Recipe!
How to Store?
To keep your elote pasta salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 5 days. Add mayonnaise before serving if needed.
Freezing: Wrap tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Temperature: Serve chilled for the best experience, straight from the fridge. Enjoy it cold without reheating.
Other Recipes You’ll Love
- Red Lobster Stuffed Mushrooms
- Crab Stuffed Portobello Mushrooms
- Sausage Balls with Red Lobster Biscuits
- Red Lobster Cheddar Bay Biscuits
If you enjoyed this Elote Pasta Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
