There are few foods in the world that are more delicious than elote, AKA Mexican street corn. The combination of sweet corn, creamy sauce, tangy lime and spicy chilies is irresistible and incredibly addictive. This Elote Pasta Salad takes those flavors and turns them into a perfect dish to bring to any summer gathering or make ahead for meal prep or packed lunches.
If you’re unfamiliar with elote, buckle up, because you’re about to be hooked.
Elote is made with fresh, often grilled, corn, smothered in mayo, and rolled around in cotija cheese, fresh herbs, and spices. There are different versions of it all over Mexico, but all of them are insanely delicious in my opinion.
This easy Elote Pasta Salad recipe is sure to hold you over until your next trip to Mexico! 🇲🇽
Why you'll love this recipe
- Quick and easy to make (takes less than 15 minutes).
- Relatively light and high in protein with the combination of mayo and Greek yogurt.
- Customizable heat level - add pickled jalapeños for extra kick or keep it mild.
- Uses mostly pantry staples like pasta and corn, so you can whip it up without breaking the bank on ingredients.
- Keeps well in the fridge, perfect for meal prep and packed lunches.
Grocery List
From the Pantry:
- Pasta: I like to use a small shape like orzo or ditallini. Macaroni would also work well.
- Corn: Fresh or frozen corn both work well. When it’s in season, fresh corn always wins.
- Tajin: This seasoning is fairly easy to find in most supermarkets these days. It’s slightly spicy and very tangy because it contains chllies and dehydrated lime juice. It’s so good.
- Salt: To amp up all the flavors.
Fresh Ingredients:
- Limes: We’ll be using both the zest and the juice.
- Red onion: This adds some nice sharp crunch to the salad.
- Cilantro: This adds some delightful freshness to play against the creaminess of the salad.
Refrigerated Items:
- Greek yogurt: Adds delicious creaminess, while keeping the salad fairly light, and high in protein.
- Mayonnaise: A different kind of creaminess, to complement the Greek yogurt. Store-bought works great, but you can also make your own!
- Cotija cheese: This is a crumbly, slightly salty Mexican cheese that is traditional for elotes. Feta cheese makes a great substitute if you can’t find it.
- Pickled jalapeños: 100% optional, but I love throwing a few on top of the salad to add some kick.
Step-by-Step Instructions
Step 1: Bring 2 litres of water to boil in a medium-sized pot
Step 2: Add 1 Tbsp salt to the water and cook pasta according to package instructions.
Step 3: While the pasta is cooking, chop the red onion and cilantro and set aside.
Step 4: Add the corn to the pasta and cook for another 1-2 minutes.
NOTE: While traditional elote uses grilled corn, I prefer boiling it in the pasta water to save steps and dishes. This works particularly well with frozen corn. However, if you have fresh corn and want to grill it instead, I fully support it! Just cook the pasta for 1 extra minute, then add the grilled corn with the onions and other ingredients later.
Step 5: Drain the pasta and corn, rinse with cold water for 1 minute, and transfer to a large bowl for mixing and serving.
Step 6: Add the dressing ingredients, plus the red onion and cilantro, and mix well to combine.
Step 7: Garnish with extra cilantro and pickled jalapeños if desired
Storage Tips
This salad can be stored in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving to redistribute the creamy dressing.
I wouldn’t recommend freezing this pasta salad because it would mess with the textures and the freshness of it all.
Serving Suggestions
While this salad is perfect on its own, I love adding some grilled protein to make it a complete dinner. Grilled chicken, salmon, or seared steak are all excellent options.
Frequently Asked Questions
Yes! This salad keeps well in the refrigerator and can be made up to 3 days in advance.
Feta cheese works perfectly as a substitute for cotija cheese in this recipe.
You totally can in a pinch, but keep in mind that canned corn has added sugar and it the sweetness will likely overwhelm the other flavors in this salad.
The base recipe is mild, but you can adjust the spice level by adding pickled jalapeños.
This salad is best served cold because it contains mayonnaise, which doesn't do well in warmer temperatures.
Medium-sized pasta shapes like rotini, fusilli, or penne work best as they hold the creamy dressing well. Avoid long pasta like spaghetti or linguine.
You can substitute the Greek yogurt with dairy-free yogurt, and replace the cotija/feta cheese with a dairy-free alternative or simply omit it. The dish will still be delicious!
In the case of pasta salad, it's ok to (very slightly) overcook the pasta. This is because it's served cold, and the starches in pasta firm up a bit when chilled.
More Summery Salad Recipes
Here are some delicious salad recipes you may want to try next:
- Creamy Tortellini Pasta Salad
- Easy Healthy Shrimp Macaroni Salad
- Kohlrabi Salad with Apple and Fresh Dill
- Lemony Hearts of Palm Salad With White Beans
- Peach Quinoa Salad with Fresh Mint and Pistachios
Elote Pasta Salad (Mexican Street Corn-Inspired Pasta Salad)
Equipment
- pot (medium) to cook the pasta and corn
- Cutting board and knife
- serving bowl
- mixing/serving spoon
Ingredients
- 150 grams pasta small shape like orzo or ditallini
- 1 tbsp salt for the pasta water
- 400 grams corn fresh or frozen
- 100 grams Greek yogurt
- 100 grams mayonnaise
- 2 limes zest and juice
- 2 tsp tajin
- 1 tsp salt to season the dressing
- ½ red onion
- 85 g Cotija or Feta cheese
- 20 g cilantro plus more for garnish (optional)
- Pickled jalapeño for garnish (optional)
Instructions
- Bring a medium-sized pot with 2 litres of water to a boil over high heat.
- Add 1 Tbsp of salt to the water, then add the pasta and cook, stirring, according to the package instructions.
- While the pasta cooks, chop the red onion and cilantro and set it aside.
- When the pasta is cooked, add the corn and cook for 1-2 minutes longer. If using frozen corn, it’ll be closer to 2 minutes.
- Drain the pasta and corn through a colander, and rinse with cold water for 1 minute to stop the cooking process.
- Transfer the drained pasta and corn to a large bowl, add the remaining ingredients (greek yogurt, mayo, lemon zest and juice, tajin, salt, chopped red onion and cilantro) and mix well to combine. *Note: You can also mix the dressing in advance in the bottom of the bowl if you prefer, but I didn't do that this time 🙂
- Serve with more cilantro and slices of pickled jalapeno (optional).
Notes
- While traditional elote uses grilled corn, I prefer boiling it in the pasta water to save steps and dishes. This works particularly well with frozen corn. However, if you have fresh corn and want to grill it instead, I fully support it! Just cook the pasta for 1 extra minute, then add the grilled corn with the onions and other ingredients later.
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