Elote Pasta Salad (Street Corn Pasta Salad)

This elote pasta salad is a fun (and super delicious) take on the flavors of traditional Mexican street corn. It’s easy to make and absolutely packed with flavor. It combines tender pasta with corn, cotija cheese, fresh herbs and jalapeño all tossed in a flavorful lightened up creamy dressing. It is truly one of the best pasta salads you’ll ever eat.

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Why you’ll love this

If you’re a fan of Mexican flavors in your food like me, this elote-inspired pasta salad is going to blow your mind.

It has all of the most important flavors of Mexican street corn like cotija cheese, chili powder, cilantro and lime. And just like elote, there’s a delicious creamy base- the dressing.

One serving has 12 grams of protein and 4 grams of fiber, so it works as a nutrient-dense and delicious side dish, or you can easily add a little more protein to make it a complete meal! I like to add shredded chicken, edamame or black beans!

The dressing for this easy Mexican street corn pasta salad is even lightened up using Greek yogurt but truly tastes creamy and indulgent.

While this is definitely the perfect summer side dish, you can make this any time of the year! It’s perfect as a meal prep at the start of the week because it keeps well in the fridge, and great on any weeknight too.

You can use fresh corn on the cob on the grill (or in the air fryer), or you can use frozen corn to save yourself time and energy. If you can find it, frozen fire-roasted corn is perfect! You can even swap in canned corn.

I just love a Mexican-inspired dish- nothing beats the flavors. If you do too, you’ll also love my Cheesy Taco Rice and Taco Rice Bowls. And did I mention my Cottage Cheese Queso Dip? A must try!

Let’s get into what you need to make this easy elote pasta salad. My favorite part about is that it uses flavorful, simple ingredients.

Ingredients

• Pasta: You can use your favorite pasta shape for this recipe but my favorite are elbow macaroni, small shells, rotini, or fusilli bucati like pictured. I love using Barilla Protein Plus pasta or chickpea rotini for extra protein and fiber to stay full longer!
• Corn: You can use fresh sweet corn or frozen corn. Frozen saves you time and works perfectly- I especially like to use frozen fire-roasted corn. If you have the time, throw some fresh corn on the grill or in your air fryer and just slice it right off the cob before tossing in the pasta salad.
• Scallions: Green onions offer a mild onion flavor and beautiful color. You could also use sweet onion or red onion as well.
• Cilantro: A common garnish for elotes or esquites, fresh cilantro adds color and lots of herb flavor.
• Jalapeño: Fresh jalapeño pepper adds crunch, color and spice. If you like to live on the spicy side keep all of the pepper and seeds in there. If you like it more mild, remove the seeds and white part.
• Cotija cheese: This salty, crumbly cheese is one of the most important flavors of elote. It coats the pasta and corn making each bite perfectly delicious! If you can’t find cotija at your local grocery store, crumbled queso fresco works well too.

Dressing ingredients

• Greek yogurt: We’re using full fat Greek yogurt in place of the sour cream or Mexican crema that’s used in a more traditional Mexican street corn to give a little extra protein boost. It still provides plenty of creamy flavor and works perfectly!
• Mayonnaise: Street corn often has mayonnaise on it, so we use just a little bit to keep that authentic flavor and add creaminess.
• Chili Powder and cumin: Cumin and chili powder add the perfect amount of warm and smoky flavors to this creamy dressing.
• Garlic: Fresh garlic is a must and adds a fresh, sharp flavor.
• Fresh lime juice: The flavor and acidity from the lime juice helps to balance the other dressing ingredients. Squeeze a fresh lime for the best flavor!
• Salt + black pepper

How to make elote pasta salad

1. Boil a large pot of water and cook pasta according to package directions until al dente. Drain and set aside to cool (you can rinse with cold water to save time).
2. While pasta is cooking, combine all dressing ingredients in a small bowl. Whisk together until fully combined.

3. In a large bowl, add cooled cooked pasta, corn, scallions, cilantro, jalapeño, and cotija cheese.

4. Add dressing and mix gently until ingredients are thoroughly coated with dressing. Add additional lime juice, salt and pepper to taste and serve chilled.

How to store

Store leftovers in an airtight container in the fridge for up to 4 days.

Make it a complete meal

To easily transform this pasta salad from the perfect side dish to a main dish, add your favorite protein:

• Shredded chicken (rotisserie chicken would work great)
• Grilled shrimp
• Beef tips
• Black beans or pinto beans
• Cubed tofu
• Edamame

Variations

• Make it extra spicy with extra fresh jalapeño or cayenne pepper.
• Add bell peppers, red onion, black beans or serve over lettuce to boost the veggie content.
• Add crispy bacon or chorizo for a salty savory addition.
• If you love a strong lime flavor, add some lime zest into the dressing.
• Add diced avocado for creamy flavor and healthy fats.
• Can’t find the cotija cheese? Use queso fresco or even feta cheese instead. It will lose a little bit of the traditional flavors of street corn, but you can even sub in parmesan cheese for more of an Italian fusion feel.
• Skip the pasta and double the corn for a Mexican street corn salad.
• Use orzo or tortellini for a different pasta experience.
• Top your street corn pasta salad with crushed tortilla chips for crunch!

More pasta salad recipes

• Grinder Pasta Salad
• High Protein Pasta Salad
• Tortellini Caprese Salad
• 4 Ingredient Pasta Salad
• Angel Hair Pasta Salad
• Winter Pasta Salad
• Brussel Sprout Pasta Salad

Food photography by Marie-Catherine Dubé

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