Elote Pasta Salad Recipe

Name: Elote Pasta Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 oz farfalle pasta (gluten-free if needed); 16 oz frozen fire-roasted corn (thawed); 1/3 cup cotija cheese (crumbled, plus more for topping); 1/4 cup chopped cilantro; 1/4 cup chopped green onion (or red onion); 1/2 cup mayonnaise; juice from 1 lime; 2 garlic cloves (minced); 1/2 tsp chili powder; 1/2 tsp paprika; 1/2 tsp cumin; 1/2 tsp kosher salt; 1/4 tsp black pepper; cayenne pepper to taste (optional)

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If you love Mexican street corn, you’ll want to try this super simple elote pasta salad! It’s creamy, a little spicy, full of corn and cheese, and only takes 20 minutes.

I’ve made this dish over ten times, and it’s never failed me—even my wife calls it “corny pasta.”

Once, my friend ate almost the whole bowl at a BBQ! So, trust me, you’ll want to scoop up every bite.

Why You’ll Love Elote Pasta Salad

Super quick—ready in just 20 minutes.
All the flavors of street corn, but in pasta form.
A hit at potlucks and barbecues!
Creamy, smoky, and a little spicy.
Perfect for gluten-free and veggie eaters.
Works as a main or side dish

Ingredients You’ll Need

Pasta: I love farfalle pasta. These bowtie noodles are fun and soak up the creamy sauce perfectly. Use gluten-free pasta if you need, like Jovial brown rice pasta.
Fire-roasted corn: I use frozen, but fresh or canned works! This gives a sweet, smoky taste that’s classic for elote.
Cotija cheese: Crumbly, salty cheese that makes this salad feel special. You’ll find it pre-crumbled at most stores.
Cilantro: Adds a pop of green and a fresh flavor. You can skip it if someone is not a fan.
Green onion: Slices add crunch and a gentle onion taste. Red onion is fine too, though it’s a bit stronger.
Mayonnaise: Makes the dressing rich and creamy. You can swap it for Greek yogurt if you want a lighter salad.
Garlic: Fresh garlic is best! It brings a bold flavor to the dressing.
Lime: Squeezed lime juice brings zing and keeps everything bright.
Chili powder, paprika, cumin, salt, black pepper: These seasonings add a punch of smoky, savory, and peppery flavor. Add cayenne for some heat.

Equipment You’ll Need

Cutting board: For chopping your cilantro and green onion safely and cleanly.
Knife: Slices and dices veggies and cheese—just be careful with your fingers!
Small bowl: Mixes the creamy dressing. Easy to clean afterward.
Whisk: Blends the dressing smooth, so no lumps or chunks left behind.
Medium pot: Boils your pasta evenly and quickly.
Large salad bowl + stirring spoon: Mixes all the salad ingredients together evenly and makes serving super simple.

How to Make Elote Pasta Salad

This street corn pasta salad recipe is so easy! First, cook the pasta, mix the dressing, and then toss everything together. Here’s each step:

Step 1: Cook your pasta in salted water until it’s just soft—called “al dente.” Rinse with cold water to cool it quickly and stop cooking.

Step 2: In a small bowl, whisk together mayo, garlic, lime juice, chili powder, cumin, paprika, salt, and pepper. Taste and add cayenne if you want more spice.

Step 3: Add the cooked pasta, thawed corn, cilantro, green onion, and cotija cheese to a large bowl. Pour the dressing over everything.

Step 4: Use a stirring spoon to mix it all up, making sure the dressing covers every noodle. Top with a pinch more cheese and cilantro before serving.

Tips for the Best Elote Pasta Salad

Cool pasta completely before mixing so the dressing stays creamy, not watery or runny.
Use quality mayo or Greek yogurt for extra flavor; cheaper brands can taste bland or oily.
Don’t skip fresh lime juice. Bottled lime isn’t the same and can taste bitter.
Taste the dressing before tossing. Adjust salt, pepper, or chili for just the right flavor for your crew.
Add cotija last if making ahead; this keeps the cheese from getting soggy in the fridge.

Variations and Substitutions

Swap farfalle for penne: Any small pasta shape works, but bowties hold the dressing extra well!
Try feta instead of cotija: It’s tangy and crumbly, just like cotija, and easy to find.
Add black beans: For extra protein and fiber, throw in a drained can of black beans.
Mix in bell pepper: Red bell pepper adds crunch, color, and vitamins—dice it small for easy bites.
Use Greek yogurt: Sub in for mayo for a lighter, tangier flavor. Use full-fat for the best creamy texture.

Make-Ahead and Storage Tips

Make it a few hours ahead: Perfect for parties; just wait to stir in the cheese and cilantro until just before serving.
Store leftovers in an airtight container: Keeps the flavors fresh in the fridge for up to 4 days.
Refresh leftovers: If pasta absorbs too much dressing, make a small extra batch to stir in before serving.
Keep cheese separate: Wait to add the cheese until right before eating to avoid soggy crumbles.

Serving Ideas

At summer BBQs: This salad pairs perfectly with grilled meats or veggie skewers—great for sharing!
With tacos or fajitas: Scoop beside tacos for a Mexican-themed meal, or try with elote chicken tacos.
As a lunch salad: Eat it on its own for a filling but light lunch—add leftover chicken for more protein.
With roasted veggies: Try it next to smoky roasted peppers and onion for a bright, balanced plate.

Frequently Asked Questions (FAQs)

Feta cheese is an easy swap for cotija. It’s crumbly, salty, and easy to find at any grocery store.

Yes! Just use certified gluten-free pasta, like brown rice, chickpea pasta, or lentil pasta.

Definitely! Drain and rinse canned corn well before using. Fire-roasted corn gives a smokier flavor, but regular corn is still tasty.

It’s just a little spicy from chili powder and cayenne. Skip or reduce cayenne for a milder salad, or add extra for heat lovers.

Yes! Use a non-dairy cheese alternative in place of cotija and a vegan mayo or yogurt in the dressing for a dairy-free version.