If you’re looking for a vibrant, creamy, and utterly addictive salad that bursts with the bright flavors of summer, then this Elote Pasta Salad Recipe is exactly what you need. Combining the smoky char of grilled corn with zesty lime, spicy jalapeno, tangy cotija cheese, and a luscious, creamy dressing, this pasta salad is like a fiesta in every bite. Whether you’re grilling up a weekend feast or just craving a fresh twist on traditional pasta salad, this dish is guaranteed to become an instant favorite in your recipe collection.
Ingredients You’ll Need
This Elote Pasta Salad Recipe shines because of its simple yet bold ingredients. Each one has a role to play, adding layers of flavor, texture, and color that make this salad truly unforgettable.
- 4 cobs corn: Grilling the corn brings out a natural sweetness with a smoky edge that’s the heart of this salad.
- 12 ounces medium pasta: Choose a sturdy pasta like rotini or penne to hold all the delicious dressing and ingredients.
- ¼ cup finely diced red onion: Adds a nice crunch and a hint of sharpness that balances the creaminess.
- â…“ cup chopped fresh cilantro: Freshness and vibrant green color, plus a hint of citrusy brightness in the salad.
- 1 jalapeno (seeded and finely diced): Just enough heat to give the salad a lively kick without overwhelming it.
- ½ cup cotija cheese (or feta, crumbled, divided): Creamy, salty, and crumbly, it brings a tangy depth and texture.
- ¾ cup mayonnaise: Provides that rich, creamy base that ties everything together perfectly.
- ½ cup sour cream: Adds a tangy smoothness to complement the spicy and sweet elements.
- 2 small limes (juiced and zested): Their juice and zest deliver a fresh, zesty punch that elevates the whole dish.
- 1 clove garlic (minced): Infuses a savory undertone that enhances all the other flavors.
- ½ teaspoon smoked paprika (or ancho chile powder): Brings a subtle smoky warmth that echoes the grilled corn’s flavor.
- ½ teaspoon salt (more to taste): Essential for balancing and highlighting all the flavors.
- ¼ teaspoon black pepper: Adds a gentle spice to round out the seasoning perfectly.
How to Make Elote Pasta Salad Recipe
Step 1: Grill the Corn for Perfect Smokiness
Start by preheating your grill to medium-high heat. Remove the husks from the corn, then place the cobs directly on the grill. Cook for about 8 to 10 minutes, turning occasionally so each side gets beautifully charred. This grilling step adds an irresistible smoky flavor that’s essential for the authentic Elote vibe. Once done, let the corn cool before cutting the kernels off the cob and setting them aside for the salad.
Step 2: Cook the Pasta Al Dente
Bring a large pot of salted water to a boil and cook your pasta until it’s just tender but still has a slight bite—al dente is key! This texture allows the pasta to hold the creamy dressing without getting mushy. After draining, rinse under cold water to stop the cooking process and cool it down, making sure the salad stays fresh and firm.
Step 3: Whisk Together the Creamy Dressing
In a large bowl, combine mayonnaise, sour cream, lime zest, lime juice, minced garlic, smoked paprika, salt, and pepper. Whisk everything until it forms a smooth, creamy dressing that captures the tangy, smoky, and zesty flavors that make this Elote Pasta Salad Recipe stand out. This dressing is where all the magic begins to come together.
Step 4: Combine All Ingredients and Cheese
Now it’s time to add your cooked pasta, grilled corn kernels, finely diced red onion, fresh cilantro, jalapeno, and two-thirds of your crumbled cotija cheese to that luscious dressing. Toss everything gently but thoroughly to make sure every bite is coated and full of flavor. This step blends the textures and layers of the salad beautifully.
Step 5: Chill and Garnish for Best Flavor
Allow the salad to refrigerate for at least one hour before serving. This resting time lets all the flavors mingle and deepen. Right before serving, sprinkle the remaining cotija cheese and some extra chopped cilantro on top for a fresh, colorful, and tasty finish that makes this Elote Pasta Salad Recipe shine on any table.
How to Serve Elote Pasta Salad Recipe
Garnishes
For serving, a little extra cilantro and cotija cheese sprinkled on top adds vibrant color and an extra burst of flavor that makes each serving feel special. If you want a little extra zing, a quick squeeze of fresh lime over the top can brighten it even more right before digging in.
Side Dishes
This salad pairs beautifully with grilled meats like chicken, steak, or shrimp, making it a perfect summer BBQ companion. It also works wonderfully alongside tacos or spicy chili dishes, balancing heat and richness with its cool, creamy tang.
Creative Ways to Present
For a festive touch, serve the Elote Pasta Salad Recipe in hollowed-out mini bell peppers or colorful lettuce cups for handheld bites at parties. Alternatively, layer it in clear glass jars for a pretty, portable lunch option that shows off the vibrant colors of the corn, cilantro, and cheese.
Make Ahead and Storage
Storing Leftovers
Store leftover Elote Pasta Salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it chills, but it’s best enjoyed fresh to keep the cilantro bright and the jalapeno crisp.
Freezing
This salad is not ideal for freezing because the creamy dressing and fresh veggies can separate and become watery when thawed. For best results, enjoy it fresh or within a few days refrigerated.
Reheating
This pasta salad is meant to be served cold or at room temperature, so reheating is not recommended. If you prefer it slightly warmer, let it sit out for 15 to 20 minutes to lose its chill without any heat applied.
FAQs
Can I use canned or frozen corn instead of fresh corn?
Fresh corn grilled to get that smoky char is really the star here, but in a pinch, you can use canned or frozen corn. Just sauté it in a pan to get some color and depth, though the flavor won’t be quite as vibrant as grilled fresh corn.
What type of pasta works best for this salad?
Medium shapes like rotini, penne, or fusilli are ideal because their twists and tubes trap the dressing and corn bits. Avoid very thin or flat pasta, which don’t hold the salad ingredients as well.
How spicy is this Elote Pasta Salad Recipe?
The jalapeno adds a gentle warmth without overwhelming the dish. If you want more heat, keep the seeds or add a bit more jalapeno. For a milder version, reduce or omit the jalapeno altogether.
Can I make this salad vegan?
To make a vegan version, swap out the mayonnaise and sour cream for plant-based alternatives, and use a vegan cheese or nutritional yeast instead of cotija. Grilled corn and fresh herbs will still give you plenty of flavor.
Why does the recipe call for lime zest and juice?
Lime zest brings a fragrant citrus aroma, while the juice provides tartness and acidity that balance the rich creaminess and smoky notes, making the salad feel fresh and bright.
Final Thoughts
I can’t recommend this Elote Pasta Salad Recipe enough for anyone who loves bold flavors and creamy, textured salads that bring a little fiesta to the table. It’s effortless to make, incredibly versatile, and perfect for any occasion from casual weeknights to celebrations. Grab those fresh ingredients, fire up the grill, and treat yourself to a dish that’s as fun to eat as it is to share with friends and family.
Print
Elote Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-inspired
Description
Elote Pasta Salad is a vibrant and flavorful dish combining the smoky char of grilled corn with a creamy, tangy dressing and tender pasta. Inspired by the classic Mexican street snack ‘elote,’ this salad features a smoky, zesty crema-like dressing, fresh jalapeno spice, and crumbled cotija cheese for a perfect blend of textures and flavors. It’s a refreshing and colorful side perfect for summer barbecues, potlucks, or casual dinners.
Ingredients
Main Ingredients
- 4 cobs corn, husked
- 12 ounces medium pasta
- ¼ cup finely diced red onion
- â…“ cup chopped fresh cilantro (plus extra for garnish)
- 1 jalapeno, seeded and finely diced
- ½ cup cotija cheese (or feta, crumbled, divided)
For the Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 small limes, juiced and zested (use ½ tablespoon zest and 3 tablespoons juice in dressing)
- 1 clove garlic, minced
- ½ teaspoon smoked paprika (or ancho chile powder)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Remove the husks from the corn cobs and place them directly on the grill. Cook the corn for 8 to 10 minutes, turning occasionally until they are lightly charred all over. After grilling, remove the corn from the heat and allow it to cool before cutting the kernels off the cob. Set the kernels aside for the salad.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook it according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool and stop the cooking process. Set aside the rinsed pasta.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime zest (½ tablespoon), lime juice (3 tablespoons), minced garlic, smoked paprika, salt, and black pepper until smooth and well blended. This dressing will provide the creamy, tangy base for your salad.
- Combine Ingredients: Add the cooked and cooled pasta, grilled corn kernels, finely diced red onion, chopped cilantro, diced jalapeno, and two-thirds of the crumbled cotija cheese into the bowl with the dressing. Toss everything together thoroughly to evenly coat the ingredients with the dressing and to distribute the flavors.
- Chill and Serve: Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill. Before serving, sprinkle the remaining cheese and extra cilantro on top as garnish for an added burst of flavor and color. Serve cold or at room temperature.
Notes
- Grilling the corn is essential for getting the smoky, authentic elote flavor.
- If you don’t have a grill, you can char the corn under a broiler or use canned corn as a quick substitute, though flavor will be less smoky.
- The jalapeno can be adjusted or omitted to suit your heat preference.
- Use cotija cheese for a more traditional taste, or substitute with feta if unavailable.
- This salad can be made a day ahead; just keep it refrigerated and give it a gentle toss before serving.
- Add a splash of hot sauce for extra kick, if desired.
