If you’re craving a dish that bursts with the bright flavors of Mexican street corn and the comforting heartiness of pasta, you absolutely need to try this Elote Pasta Salad Recipe. It brings together smoky grilled corn, tangy lime, creamy cotija cheese, and perfectly cooked elbow macaroni in a vibrant, creamy dressing that’s totally irresistible. Whether as a side dish for your summer BBQ or a colorful addition to your weeknight dinner, this salad is a total crowd-pleaser that’s surprisingly easy to whip up. I can’t wait for you to fall in love with it as much as I have!
Ingredients You’ll Need
These ingredients are simple but play a crucial role in making this Elote Pasta Salad Recipe a taste sensation. Each item contributes layers of flavor, texture, and color, making the salad vibrant, creamy, and delightfully crunchy.
- 2 cups elbow macaroni: The perfect pasta shape for holding onto that delicious dressing and bits of corn.
- 2 tablespoons olive oil: Adds a silky coating to the pasta and helps keep it from sticking together.
- 1 cup mayonnaise: The creamy base that brings richness and moisture to the salad.
- 1/2 cup sour cream: Adds a tangy smoothness that balances the spices beautifully.
- 1/4 cup fresh cilantro, chopped: Brings bright herbal freshness that lifts the whole dish.
- 2 tablespoons lime juice: Gives a zesty kick to brighten up the creamy dressing.
- 1 teaspoon chili powder: Adds warmth and subtle heat, giving that signature elote flavor.
- 1 teaspoon garlic powder: A gentle punch of savory goodness.
- 1/2 teaspoon smoked paprika: Infuses the salad with a lovely smoky depth.
- 1/4 teaspoon cayenne pepper: Just the right hint of spicy excitement.
- 1/2 cup cotija cheese, crumbled: Salty, crumbly, and tangy—this cheese is elote magic.
- 2 ears corn, grilled and kernels removed: The star ingredient bringing sweet, smoky crunch.
- 1/4 cup red onion, finely diced: Adds a sharp bite and crisp texture.
- 1/4 cup bell pepper, diced: Brings sweetness and vibrant color.
How to Make Elote Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, usually around 8 to 10 minutes, so that it’s al dente—meaning tender but still with a nice bite. Properly cooked pasta lays the foundation for this salad’s texture.
Step 2: Prepare the Pasta for Mixing
Drain the cooked macaroni and transfer it to a large bowl. While still warm, drizzle the olive oil over the pasta and toss gently. This little step keeps the pasta from sticking, making it easier to mix with the other ingredients later.
Step 3: Grill the Corn
Grill two ears of corn on medium-high heat, turning occasionally for about 8 to 10 minutes until the kernels are tender and slightly charred. This gives the corn that irresistible smoky flavor that’s essential for this Elote Pasta Salad Recipe.
Step 4: Prep the Vegetables
Once the corn has cooled enough to handle, carefully cut the kernels off the cob and set them aside. Finely dice the red onion and bell pepper into small pieces. These add crucial crunchy texture and vibrant color, balancing the creamy pasta.
Step 5: Make the Dressing
In a small bowl, whisk together the mayonnaise and sour cream until smooth. Add the lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper. Mix until everything is well combined; this creamy, spicy dressing is what brings the whole dish to life.
Step 6: Combine Everything
When the pasta has cooled to room temperature, add the grilled corn kernels, diced red onion, bell pepper, and chopped cilantro to the bowl. Pour the dressing over and toss gently until every bite is coated with that luscious, flavorful sauce.
Step 7: Add the Finishing Touch
Sprinkle the crumbled cotija cheese on top of the salad and fold it in carefully. Give it a taste and adjust seasoning if needed by adding a little extra lime juice or chili powder. Let the salad chill in the fridge for at least an hour so all the flavors can meld together beautifully.
How to Serve Elote Pasta Salad Recipe
Garnishes
Finish your Elote Pasta Salad Recipe with a sprinkle of extra cotija cheese and a few fresh cilantro leaves to really brighten it up. If you like a bit more heat, a dash of additional chili powder or a few thin slices of jalapeño make for a stunning, flavorful garnish.
Side Dishes
This salad pairs perfectly with grilled meats like chicken, steak, or shrimp, as the fresh and smoky flavors complement heavy proteins wonderfully. It’s also fantastic alongside tacos or quesadillas for a festive Mexican-inspired meal.
Creative Ways to Present
Serve the Elote Pasta Salad Recipe in a colorful stoneware bowl or even inside hollowed-out mini bell peppers for a playful party appetizer. Layer it in a clear glass trifle dish for a vibrant, layered look at buffets or potlucks, making an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
This Elote Pasta Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more with time, making it a tasty and convenient make-ahead side dish. Just give it a gentle stir before serving again.
Freezing
Because of its creamy dressing and fresh vegetables, freezing this pasta salad isn’t recommended. The texture of the corn and veggies can become mushy, and the dressing may separate, losing that delightful creaminess.
Reheating
This pasta salad is best enjoyed cold or at room temperature. If you prefer, you can let it sit out for 15 to 20 minutes before serving to take the chill off, but reheating is unnecessary and might change the fresh, crisp textures you love.
FAQs
Can I use frozen corn instead of fresh grilled corn?
Absolutely! While fresh grilled corn gives the best smoky flavor and texture, frozen corn can work in a pinch. Just thaw and sauté it briefly to mimic the grilled taste before adding to the salad.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta is a great alternative with a similar crumbly texture and salty tang that complements this salad beautifully.
Is this salad gluten-free?
The traditional elbow macaroni contains gluten, but you can easily swap it for gluten-free pasta to keep this dish gluten-free without sacrificing taste.
Can I make this salad vegan?
To make a vegan version, substitute the mayonnaise and sour cream for vegan alternatives and leave out the cotija cheese or replace it with a plant-based cheese. Grilled corn and fresh veggies keep the flavor vibrant.
How spicy is this Elote Pasta Salad Recipe?
The salad has a mild to medium heat from the chili powder and cayenne, but you can easily adjust the amount of spices to suit your heat preference by adding more or less cayenne pepper.
Final Thoughts
This Elote Pasta Salad Recipe is a joyful celebration of fresh, smoky, creamy, and zesty flavors all coming together in one bowl. It’s an absolute must-try for anyone who loves easy dishes bursting with personality and charm. Next time you want to impress with minimal effort, this recipe has your back — I promise it won’t disappoint!
Print
Elote Pasta Salad Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 10m
- Total Time: 0h 30m
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant Elote Pasta Salad combines the smoky, creamy flavors of Mexican street corn with tender elbow macaroni, tossed in a zesty, spiced mayo and sour cream dressing. Perfect as a refreshing side dish for summer barbecues or as a flavorful potluck contribution, this salad features grilled corn kernels, cilantro, cotija cheese, and a kick of chili and lime for a deliciously unique twist on classic pasta salad.
Ingredients
Pasta
- 2 cups elbow macaroni
- 2 tablespoons olive oil
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Vegetables & Cheese
- 2 ears corn, grilled and kernels removed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup bell pepper, diced
- 1/2 cup cotija cheese, crumbled
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over medium-high heat.
- Cook Macaroni: Add the elbow macaroni to the boiling water and cook for 8-10 minutes until al dente as per package instructions.
- Drain Pasta: Drain the macaroni and transfer to a large mixing bowl.
- Toss with Olive Oil: Drizzle olive oil over warm macaroni and toss gently to coat, preventing sticking.
- Cool Pasta: Let the macaroni cool to room temperature, stirring occasionally to avoid clumping.
- Prepare Corn: While pasta cools, grill the ears of corn over medium-high heat for 8-10 minutes, turning occasionally, until lightly charred and tender.
- Remove Corn Kernels: Allow grilled corn to cool slightly, then carefully cut kernels off the cob with a sharp knife and set aside.
- Dice Vegetables: Finely dice red onion and bell pepper; set aside separately.
- Make Dressing: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.
- Combine Salad Ingredients: Add grilled corn kernels, diced red onion, bell pepper, and chopped cilantro to the cooled macaroni bowl.
- Add Dressing: Pour the spiced mayo and sour cream dressing over the pasta mixture.
- Mix Salad: Gently stir to evenly coat all ingredients with the dressing.
- Add Cheese: Sprinkle crumbled cotija cheese on top and fold it in carefully.
- Adjust Seasoning: Taste and add more lime juice or chili powder if desired for extra zing.
- Chill: Cover the pasta salad with plastic wrap and refrigerate for at least one hour to allow flavors to meld.
- Serve: Serve chilled and enjoy your flavorful Elote Pasta Salad!
Notes
- Grilling the corn adds a smoky flavor reminiscent of traditional Mexican street corn.
- For a spicier salad, increase the cayenne pepper or add a dash of hot sauce.
- Use gluten-free pasta to make this recipe gluten-free.
- Letting the salad chill improves the flavor by melding the spices and creaminess.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
