I first had elotes (aka Mexican street corn) at a Mexican restaurant a few years ago and immediately fell in love with their fresh flavors and textures. If you’ve never had it before, imagine the best version of corn on the cob covered in a creamy mayo-based sauce with smoky chili powder, cheese, and cilantro. It’s a bite full of flavor that just pops in your mouth!
When I saw a friend turn the same flavors into an elote pasta salad, I knew I had to ask her for the recipe. It was the hit of the barbecue, and no leftovers were in sight! Now I have my own version of the recipe that my family requests over and over during the summer months. I even developed the method to use one pot for both the cooking of the pasta and corn as well as the mixing of all of the salad ingredients! No matter what, I’m always striving to keep the cleanup minimal, so I can spend less time cleaning in the kitchen. Serve it alongside some grilled chicken for a winning dinner.
Why you’ll love this recipe
- Side dish with minimal ingredients. All you need is 10 easy to find ingredients for a gourmet recipe that will impress your guests!
- Fresh flavors that complement so many main courses. This is the side dish that will be the favorite at the summer barbecue. It’s so delicious with sweet corn, smoky chili powder, and zesty cilantro all tossed in a creamy dressing.
- Serve it warm or cold. This is the most versatile of pasta salads since we’ve served it both warm and chilled. No matter the event or how much time you have to prep this recipe, it’s delicious every time!
What is Elotes?
It’s also called Mexican street corn, and it’s corn on the cob with a mixture of sour cream (crema) and mayonnaise spread on the outside. Chili powder, cotija cheese, and cilantro are sprinkled on top of the creamy mixture, and it’s served with a drizzle of lime juice. It’s a popular street food both in Mexico and the U.S. and is full of bright flavors.
Key Ingredient Notes
- Pasta – Any shorter shape works great. We love using rotini, penne, or elbow macaroni.
- Frozen corn kernels – You can also use fresh corn if it’s in season. You’ll need 2 to 3 cobs.
- Mayonnaise – The creamy base to the dressing and also a key ingredient in Mexican elotes.
- Sour cream – Another creamy component that adds some tang as well. You can also substitute Greek yogurt.
- Lime juice – Make sure it’s fresh and not pre-bottled for the best flavor.
- Chili powder adds smokiness and depth of flavor.
- Smoked paprika gives an extra bit of smoky flavor in addition to the chili powder.
- Garlic powder infuses every bite with sweet garlic notes.
- Crumbled cotija cheese – Classic, mild Mexican cheese that is traditional for Mexican elotes. You can also use feta.
- Chopped cilantro – Optional but highly recommended. The fresh herb that adds bright lemony flavor.
- Optional toppings – Extra cotija lime wedges, Tajín, diced jalapeño, and green onions are all delicious compliments to this salad.
Tips for Busy Cooks
Fresh corn is always best if it’s in season, but if you need to cut down on the prep time, frozen corn is perfectly delicious! The corn kernels are actually frozen at peak ripeness, so the flavor is rich and sweet. Avoid canned corn, the texture and flavor aren’t as tasty in this street corn pasta salad.
How to make elote pasta salad
Fill a large pot with about 8 cups of water and bring to a boil. Add 1 tablespoon of salt. Add the pasta and cook according to package directions (usually 8–10 minutes). When there are 3 minutes left, add the frozen corn directly into the pot with the pasta. Drain pasta and corn together in a colander.
In the same pot, add mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir until smooth.
Add drained pasta and corn back into the pot. Stir until evenly coated with sauce.
Serve warm or chilled. Top with extra cotija, Tajín, or diced jalapeño if desired.
Expert Tips:
- To make this a one pan recipe, boil the corn and the pasta together just at different times. The corn only needs 3 minutes to cook until it’s crisp-tender in texture. Add it just a couple of minutes before the pasta is finished cooking.
- Drain the pasta very well or else your dressing will be watery in texture. Since it’s a creamy dressing, it’s so important not to dilute it too much with excess water from boiling the noodles.
- Serve this pasta salad warm or cold. This is one of those cases where this elotes pasta salad is also delicious served warm! It makes it perfect for serving last minute at a gathering, or for prepping ahead of time, depending on your event.
- Salt your pasta water generously. Once the pasta is cooked in well salted water, you won’t need to salt the salad later on. Most of the salt will be drained.
Variations
- Add some protein: We’ve also made this salad with diced rotisserie chicken, grilled shrimp, or black beans. It can even be a main course if you desire!
- Lighten it up: Use Greek yogurt instead of sour cream or mayo.
- Make the salad spicier: Stir in chipotle sauce or diced fresh jalapeno.
- If you can’t find cotija easily, other options to substitute are feta, Parmesan, or queso fresco.
Storage
Store any leftover elote pasta salad in an airtight container in the fridge for up to 3 days. Give it a good stir before serving as the dressing may have thickened once chilled. We recommend also adding a splash of lime juice or mayonnaise to add freshness to the leftovers.
Don’t freeze this pasta salad, it will ruin the texture once it thaws. But you can easily make it advance; we recommend a few hours just so that the corn stays crunchy and sweet. Garnish with cilantro right before serving.
FAQs
Based off of the classic Mexican street food, elotes, it’s fresh corn, pasta, mayonnaise, sour cream, chili powder, lime juice, cilantro, and cotija cheese.
Not draining the pasta completely, which will make the dressing or sauce watery in texture.
Yes, it’s delicious served with grilled chicken, shrimp, or steak.
More Vegetarian Side Dish Recipes
Elote Pasta Salad
Ingredients
- 8 oz rotini penne, or elbow macaroni
- 1 tablespoon salt for pasta water
- 2 (12oz) bags frozen corn kernels or fresh corn cut off 2-3 cobs
- 1/3 cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 3 tablespoons lime juice about half a lime
- 2 teaspoons chili powder plus extra to taste
- 1 teaspoon smoked paprika optional
- ½ teaspoon garlic powder
- 1 teaspoon table salt adjust to taste
- ½ teaspoon black pepper
- ½ cup crumbled cotija cheese or feta
- ¼ cup chopped cilantro optional
- Optional toppings: extra cotija, lime wedges, Tajín, diced jalapeño, green onions
Instructions
- Fill a large pot with about 8 cups of water and bring to a boil. Add 1 tablespoon of salt.
- Add the pasta and cook according to package directions (usually 8–10 minutes).
- When there are 3 minutes left, add the frozen corn directly into the pot with the pasta.
- Drain pasta and corn together in a colander.
- In the same pot, add mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir until smooth.
- Add drained pasta and corn back into the pot. Stir until evenly coated with sauce.
- Mix in cotija cheese and cilantro. Taste and adjust seasonings as desired.
- Serve warm or chilled. Top with extra cotija, Tajín, or diced jalapeño if desired.
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Notes
– To make this a one-pan recipe, boil the corn and the pasta together just at different times.
– Drain the pasta very well, or else your dressing will be watery in texture.
– Serve this pasta salad warm or cold.
– Salt your pasta water generously. Storing Tips:
– Store any leftover elote pasta salad in an airtight container in the fridge for up to 3 days.
– You can easily make it in advance. We recommend a few hours to keep the corn crunchy and sweet. Garnish with cilantro right before serving.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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