Elote Pasta Salad
This Elote Pasta Salad is creamy, zippy, packed with sweet corn, and full of that classic street corn flavor I love. I keep it lighter with protein pasta, light mayo, and sour cream, so it still feels fresh and balanced while being super satisfying.
This is one of those recipes I love making for warmer months, cookouts, meal prep, and easy weekend lunches. It fits right in at spring and summer gatherings, but honestly, I make it year-round anytime I want something chilled, colorful, and easy to scoop straight from the fridge.
This recipe was inspired by my Mexican Chicken Salad (Ensalada de Pollo), and it pairs really well with my Air Fryer Broccolini for a simple, lighter meal that still feels complete.
Recipe Summary
- 🍽️ Course: Side Dish or Salad
- ⏱️ Cooking Time: 30 minutes
- 🍴 Servings: 6
- 🧄 Flavor Profile: Creamy, tangy, smoky, a little spicy, fresh
- 🍚 Best Served With: Grilled chicken, tacos, burgers, or a simple veggie side
- 🧊 Make Ahead?: Yes, very well
Why You’ll Love This Recipe
- It uses protein pasta, so it feels a little more balanced and filling.
- The corn adds sweetness and texture without needing much else.
- It has that classic elote-style combo of lime, chili powder, Cotija, and cilantro.
- It is easy to prep ahead for lunches, picnics, and cookouts.
- You can make it mild or spicier depending on how much jalapeno you want.
- It tastes even better after it chills for a bit.
Ingredients
Recipe Tips
- Cook the pasta just to al dente. That matters here. Softer pasta can get a little too heavy once it sits in the dressing.
- Rinse the pasta with cold water after draining. That cools it down fast and keeps the salad from turning gummy while you mix everything together.
- Char the corn if you can. It adds a deeper flavor and makes the whole salad taste more like street corn.
- Stir it again before serving. The dressing settles a bit as it chills, so one quick mix brings it right back to life
Elote Pasta Salad
Ingredients
- 1 pounds Protein pasta
- 16 ounces corn frozen
- 2 tablespoons unsalted light butter
- 1/4 cup red onion diced
- 1 jalapeno seeds removed and minced
- 1/4 cup cilantro chopped
- 1/2 cup Cotija cheese
- 1/4 cup fresh lime juice
- 1/2 cup light mayonnaise
- 1/4 cup fat free sour cream
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook the pasta according to package directions, to al dente. Once pasta is boiled, drain the water and rinse with cold water.
- To a large skillet, add butter and heat until melted. Add the corn, and cook, stirring occasionally. If you'd like you can turn the heat up a bit and cook to char some of the corn.
- To a large mixing bowl, add cooked pasta, cooked corn, red onion, jalapeno, cilantro, Cotija cheese, lime juice, mayonnaise, sour cream, chili powder, salt, and pepper. Stir well to combine.
- Chill, covered, for 1-2 hours in the refrigerator, if desired, stirring well before serving. Serve, and you can top with extra cheese, chili powder, cilantro, etc.
Notes
- A little extra lime juice can help loosen the salad if it thickens after chilling.
- Finely dice the red onion so it blends into the salad instead of overpowering each bite.
- For extra protein, add grilled chicken and turn it into a light main dish.
- Refrigerator: Store in an airtight container in the fridge for up to 4 days. Stir before serving since the dressing can thicken as it sits.
- Freezer: I do not recommend freezing this one. The creamy dressing and pasta texture do not hold up well after thawing.
- Reheat: No reheating needed. This salad is best served cold straight from the fridge.
- Make Ahead: This is a great make-ahead recipe. You can prepare it a day in advance and keep it covered until ready to serve.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving Suggestions
- Serve it with a simple main dish like Air Fryer Cajun Chicken when you want something easy and balanced. The bold seasoning on the chicken works really well with the cool, creamy pasta salad.
- Pair it with lighter sides like Cabbage and Carrot Salad for a fresh, crunchy plate. That combo feels colorful, filling, and still very low-fuss.
- Add it to a summer spread with mains like Garlic and Herb Chicken and keep the rest of the meal simple. The pasta salad brings the creamy, tangy element, so you do not need much else.
- Spoon it next to something smoky and fun like Chipotle Chicken Sandwich for lunch or dinner. It makes the meal feel hearty without piling on heavy sides.
- For cookouts or meal prep, serve it with a fresh salad like Southwest Chicken Salad. That gives you a high-protein, veggie-packed combo that still feels light.
Recipe FAQs
Yes. Just reduce the jalapeno or leave it out completely. You can still get tons of flavor from the lime, chili powder, cilantro, and Cotija.
Absolutely. Fresh corn is great when it is in season, and canned corn works too. Just drain it well and cook it briefly in the skillet for the best flavor.
Chilling gives the flavors time to come together. It also helps the dressing coat the pasta better and makes the salad taste even fresher.
