Elote Pasta Salad Corn

Creamy, sweet corn mingles with perfectly cooked pasta, all tossed in a tangy lime dressing. Finished with smoky chili powder and a sprinkle of cotija cheese, this Elote Pasta Salad is a vibrant, flavorful twist on a classic street food favorite. This dish delivers all the fun of Mexican street corn in a cool summer bowl that is easy to share.

I whipped this up for a last-minute barbecue and it was the first bowl scraped clean The smoky corn and zesty dressing turned even the usual pasta salad skeptics into fans

Ingredients

• Elbow macaroni pasta: For the perfect chewy base Choose a bronze cut pasta if you can as it holds the creamy dressing better
• Fresh sweet corn on the cob: Grilled for a subtly smoky warm flavor To pick great corn choose ears with tight bright green husks and plump kernels
• Red onion: Adds crunch and color and a mild bite Look for firm onions with shiny skins
• Red bell pepper: Sweetness and color plus extra texture A glossy firm pepper will have the best flavor
• Mayonnaise: Combines creamy texture with richness For homemade taste try a good quality egg-based mayo
• Sour cream: Gives the salad a gentle tang and silky finish Always choose full fat for best body
• Lime juice: Freshly squeezed not bottled for maximum brightness Choose limes that feel heavy for their size
• Cilantro: Brings burst of herbaceous freshness Bright green leaves with no wilting are the secret
• Chili powder smoked paprika cayenne pepper: Build layers of smoky and gentle heat Use fresh ground spices for the brightest flavor
• Cotija cheese: Classic to elote for a salty crumbly finish Buy precrumbled or a whole block to crumble yourself for better freshness
• Olive oil: Prevents sticking and adds subtle fruitiness Use extra virgin for best taste
• Salt: Essential for seasoning the pasta as it cooks Choose kosher or sea salt for even flavor

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well salted water to a rolling boil over medium high heat Add the elbow macaroni and cook until al dente usually eight to ten minutes Stir often so the pasta does not stick

Drain and Dress the Pasta:

Drain the cooked macaroni in a colander then transfer to a big mixing bowl Drizzle with olive oil while the pasta is still warm and toss gently to coat This keeps the macaroni glossy and stops it from sticking together Allow to cool to room temperature stirring every so often

Prepare the Corn:

Heat a grill or grill pan over medium high Lay the shucked corn directly onto the grates and cook for about eight to ten minutes turning every few minutes Once kernels are blistered and lightly charred remove from heat Let cool enough to handle then run a sharp knife down the cob to release all the kernels

Chop the Veggies:

Dice the red onion and bell pepper finely to add brightness and crunch Keep each in a separate bowl for easy assembly

Mix the Dressing:

In a small bowl whisk together mayonnaise and sour cream Squeeze in lime juice then add chili powder garlic powder smoked paprika and a pinch of cayenne Whisk until fully smooth and combined Adjust the amount of chili if you like things spicier

Combine Ingredients:

Once pasta is room temperature toss in the grilled corn kernels diced red onion diced bell pepper and chopped cilantro Pour the creamy dressing over everything and toss gently to coat every bite

Add Cheese and Finish:

Crumble cotija cheese over the top and fold in softly Taste and tweak with more lime juice or spice as you prefer

Chill the Salad:

Cover tightly and refrigerate for at least one hour This not only cools the salad but lets all the flavors meld perfectly

Serve and Enjoy:

Spoon into bowls cold from the fridge and dig in This is the ultimate crowd pleaser for hot days

Pin

Corn is my favorite seasonal treat and grilling it truly lifts this salad to another level Once my family started making this for summer birthdays the cool smoky flavor became an annual tradition Nobody forgets when elote salad is on the menu

Storage Tips

Keep leftovers in an airtight container in the fridge for up to four days Mix well before serving as the dressing can settle Over time the flavor deepens and becomes even more satisfying I like to pack leftovers for work lunches or a next day picnic

Ingredient Substitutions

If cotija is hard to find crumbly feta provides a similar salty bite You can swap elbow macaroni for small shells or rotini Use Greek yogurt in place of sour cream for extra tang and protein If you prefer mild flavors reduce the cayenne and use sweet paprika

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Serving Suggestions

This cold pasta salad pairs well alongside grilled meats tacos or a platter of sliced watermelon I love spooning it into lettuce cups for a light lunch or serving it as part of a summer buffet Try topping with roasted pepitas for crunchy contrast

Elote In Context

Elote refers to Mexican street corn often served grilled and coated with cheese chili and lime The inspiration for this salad comes straight from those flavors transforming the experience into a cool and creamy pasta version for parties and potlucks The tangy dressing and grilled corn echo the lively tastes of Mexican summer streets

Recipe FAQs

→ How do I get smoky flavor in the corn?

Grill the corn on medium-high heat, turning often until lightly charred. This enhances sweetness and creates a subtle smoky taste.

→ Can I use frozen or canned corn?

Fresh grilled corn offers the best flavor, but if unavailable, thawed frozen or well-drained canned corn are good alternatives. Sear briefly in a hot pan for extra flavor.

→ What type of pasta works best?

Elbow macaroni or small pasta shapes that hold the dressing, such as rotini or shells, ensure a well-coated, balanced bite in every forkful.

→ Is it possible to make this ahead?

Absolutely. Prepare in advance and let chill for at least an hour. This lets the flavors develop and the dressing soak into the pasta and vegetables.

→ How do I adjust the spice level?

Increase or decrease chili powder and cayenne pepper according to your taste. Omit cayenne for less heat or add extra for a bolder kick.

→ Can I substitute cotija cheese?

If cotija isn't available, use feta or queso fresco for similar creamy, salty notes, or leave it out for a dairy-free version.