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Grilled corn kernels, red onion, jalapeno, and cotija cheese are tossed with tender pasta and a creamy lime dressing for the perfect potluck side dish.
Holly’s Recipe Highlights
- Flavor: Grilled corn gives this salad a sweet, smoky flavor and works perfectly with the veggies in the tangy lime dressing.
- Prep Note: This salad tastes better the next day, so make it ahead of time and let the flavors blend.
- Time-Saver: Use frozen or canned corn; no shucking needed!
- Serving Suggestions: Make it a main dish meal and add grilled chicken strips, chunks of grilled salmon, or shrimp.
Ingredient Tips for Elote Pasta Salad
- Corn: Fresh corn is best, but you can use leftover grilled corn or grill frozen (and thawed) cobs. Roast corn kernels (from a can) on a baking sheet at 450°F until the kernels are charred on the edges, stirring halfway through (this takes about 15 minutes). Cool before using.
- Pasta: Choose medium-sized pasta like shells, elbows, or tubular shapes like ditalini and ziti that the dressing can cling to.
- Veggies: Jalapenos add a kick of heat to Elote pasta salad. Chopped red onions, diced tomatoes, sliced black olives, diced bell peppers, and thick cucumber slices add pops of refreshing color.
- Cheese: Dry and tangy cotija cheese is preferred for this recipe, but you can use queso fresco, crumbled feta, shredded mozzarella, or a Mexican blend.
- Dressing: Whisk up this dressing with fridge basics! Swap out the sour cream for plain Greek yogurt, and ancho powder for the smoked paprika, or add a few dashes of Tabasco sauce for a spicy kick.
How to Make Elote Pasta Salad
- Grill corn (full recipe below). Cut the kernels off and set aside.
- Cook pasta to al dente, drain, and rinse under cold water.
- Whisk dressing ingredients together in a large bowl.
- Add pasta, corn, onion, cilantro, jalapeno, and cheese to the dressing and toss.
- Refrigerate. Garnish.
Leftovers
Keep elote pasta salad in a covered container in the refrigerator for up to 4 days. Stir before serving and refresh the flavors with a splash of lime juice and fresh cotija cheese.
More Corn Salads
Did you enjoy this Elote Pasta Salad? Leave a comment and rating below.
Elote Pasta Salad
Elote pasta salad is a creamy, zesty dish made with grilled corn, tender pasta, and a bold lime dressing, perfect for summer cookouts and potlucks.
Equipment
Ingredients
For the Salad
- 4 cobs corn
- 12 ounces medium pasta
- ¼ cup finely diced red onion
- ⅓ cup chopped fresh cilantro extra for garnish
- 1 jalapeno seeded and finely diced
- ½ cup cotija cheese or feta, crumbled, divided
For the Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 small limes juiced and zested
- 1 clove garlic minced
- ½ teaspoon smoked paprika or ancho chile powder
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper
Instructions
- Preheat grill to medium-high heat. Remove the husks from the corn and add the corn to the grill. Cook for 8 to 10 minutes, turning occasionally, until lightly charred. Remove from grill and let cool. Cut the grilled corn off the cob and set aside.
- Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Drain and rinse under cold water. Set aside.
- In a large bowl, whisk together mayonnaise, sour cream, ½ tablespoon lime zest, 3 tablespoons lime juice, garlic, smoked paprika, salt, and pepper.
- Add cooked pasta, corn kernels, red onion, cilantro, jalapeno, and ⅔ of the cheese. Toss well to combine.
- Refrigerate at least 1 hour before serving. Sprinkle with the remaining cheese and extra cilantro if desired.
Notes
For a thinner dressing, add 2 to 3 tablespoons of milk in step 3 until it reaches your desired consistency.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 398 | Carbohydrates: 43g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 400mg | Potassium: 273mg | Fiber: 3g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This was a hit with the entire family! I added grilled chicken that I’d marinated in a cilantro and lime sauce all day. With some diced fresh tomatoes and Sriracha sauce for toppings it was delicious and I’ll definitely be making this again. Thank you for yet another great recipe!
Heather, so glad to hear it was a hit with the whole family! The grilled cilantro lime chicken sounds amazing, and those fresh toppings with a kick of Sriracha are the perfect finishing touch. Thanks so much for sharing.