This Easy Elote Pasta Salad is a fun twist on classic flavors! With sweet corn, creamy dressing, and a sprinkle of cheese, it brings the taste of Mexican street corn right to your plate.
I love this dish because it’s a perfect side for summer barbecues! Plus, it comes together quickly, so no need to spend hours in the kitchen. Just mix and enjoy! 🌽
Key Ingredients & Substitutions
Pasta: I recommend using rotini or elbow macaroni because their shapes hold onto the dressing nicely. However, you can switch to gluten-free pasta or another type like penne if you prefer!
Corn: Sweet corn adds a lovely crunch and sweetness. If fresh corn isn’t available, frozen corn works great too—it’s easy to prepare and still tasty. Canned corn is another option, but make sure to drain and rinse it well.
Cotija Cheese: This cheese gives the salad its classic flavor. If you can’t find Cotija, feta cheese is a good alternative. I find that it gives a nice creamy texture too!
Spices: Chili powder and cumin bring that delicious Mexican taste. You can adjust these to your liking, or even add more spice with smoked paprika or cayenne pepper!
Fresh Herbs: Cilantro adds brightness. If you’re not a fan, try using fresh parsley or green onions for a different flavor profile.
How Do You Make Sure the Pasta Is Perfectly Cooked?
Cooking pasta correctly is key for a great texture in your salad! Here’s how you can get it just right:
- Bring a large pot of salted water to boil. A good rule is about 1 tablespoon of salt per gallon of water.
- Add the pasta and cook according to package instructions until al dente, which means it should be firm to the bite. This typically takes 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse it with cold water. This will stop the cooking process and keep it from getting mushy.
By following these steps, your pasta will hold up well in the salad and be pleasantly chewy!
Easy Elote Pasta Salad with Mexican Street Corn Flavor
Ingredients You’ll Need:
For the Salad:
- 8 oz (about 2 cups) pasta (such as rotini or elbow macaroni)
- 2 cups fresh or frozen corn kernels
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled Cotija cheese (or feta as substitute)
- 1/2 teaspoon chili powder (plus extra for garnish)
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional, for heat)
- 1 clove garlic, minced
- Salt and black pepper, to taste
How Much Time Will You Need?
This dish takes about 15-20 minutes of preparation time, plus an additional 30 minutes to chill in the refrigerator. So, in total, plan for about an hour before you can serve this delicious salad!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.
2. Prepare the Corn:
If you’re using fresh corn, grab a skillet and heat it over medium. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until they’re slightly charred. If using frozen corn, you can thaw it first and then quickly char it in the skillet for added flavor. Once cooked, remove from heat and let the corn cool.
3. Make the Dressing:
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, ground cumin, minced garlic, salt, and black pepper until it’s nice and smooth. This will give your salad a creamy base with a hint of spice!
4. Combine Ingredients:
Now it’s time to bring everything together! Add the cooked pasta, cooled corn, chopped cilantro, diced jalapeño (if you want some heat), and half of the crumbled Cotija cheese to the bowl with the dressing. Toss everything well to make sure everything is coated with that delicious dressing.
5. Taste and Adjust:
Give the salad a taste! If you feel it needs a bit more flavor, feel free to add extra salt, pepper, or even a squeeze more lime juice.
6. Garnish and Chill:
Before serving, garnish the salad with the remaining Cotija cheese, a light sprinkle of chili powder, and some additional cilantro for a pop of color. Cover the salad and chill it in the refrigerator for at least 30 minutes. This helps all the flavors blend together beautifully.
7. Serve and Enjoy!
After chilling, serve this yummy Elote Pasta Salad cold or at room temperature as a refreshing side dish. Enjoy the creamy, tangy, and slightly spicy flavors that remind you of Mexican street corn in every bite! Happy eating!
FAQ for Easy Elote Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini and elbow macaroni work great, you can use any pasta shape you prefer, such as fusilli, penne, or even gluten-free pasta. Just remember to cook it al dente and rinse it under cold water!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, but be sure to give it a good stir before serving again!
Can I Make This Pasta Salad Ahead of Time?
Yes! This salad can be made ahead of time, and it’s perfect for gatherings. You can prepare it a day in advance and let it chill in the fridge. Just be sure to add a touch more lime juice before serving to freshen it up!
What Can I Use Instead of Cotija Cheese?
If you can’t find Cotija cheese, feta is a great substitute as it offers a similar tangy and creamy flavor. You could also use queso fresco or ricotta for a softer texture!
