What is elote pasta salad?

Elote pasta salad is a fusion dish that combines Mexican street corn (elote) with classic pasta salad. It features charred or fire-roasted corn, a creamy lime dressing, cotija cheese, chili powder, and fresh herbs mixed with cooked pasta. The result is a smoky, tangy, and slightly spicy dish perfect for cookouts, BBQs, and potlucks.

What are the five mistakes to avoid when making pasta salad?

To make the best elote pasta salad , avoid these common mistakes: Overcooking the pasta – Cook it al dente so it stays firm. Not rinsing the pasta – Rinse it under cold water to stop the cooking process. Adding dressing too early – If serving later, mix the dressing just before serving to prevent sogginess. Skipping seasoning – Always season the pasta and dressing well to enhance flavor. Forgetting texture balance – Add crunchy elements like roasted corn and fresh veggies to contrast the creamy dressing.

What exactly is elote?

Elote is the Spanish word for “corn on the cob.” In Mexico, it refers to a popular street food where grilled corn is slathered in mayonnaise, lime juice, chili powder, and cotija cheese, giving it a smoky, tangy, and creamy flavor.

What is in Mexican street corn salad?

Mexican street corn salad, also known as esquites , is a deconstructed version of elote. It includes: Roasted or grilled corn Mayonnaise and/or Mexican crema Lime juice Cotija cheese Chili powder and Tajín seasoning Fresh cilantro and jalapeños for extra flavor

What pairs well with elote?

Elote and elote pasta salad pair well with: Grilled meats like chicken, steak, or pork Mexican dishes like tacos, fajitas, and burritos BBQ classics like burgers and ribs Fresh, citrusy cocktails or agua frescas

What is cotija cheese made of?

Cotija cheese is a firm, crumbly cheese made from cow’s milk. It has a salty, tangy taste similar to feta. Unlike melting cheeses, cotija stays firm, making it perfect for sprinkling over elote pasta salad and other Mexican dishes.

Best Elote Pasta Salad Recipe – 5 Mistakes to Avoid!

Description

Elote pasta salad is the ultimate fusion of Mexican street corn (elote) and classic pasta salad. Featuring fire-roasted corn, a creamy and tangy dressing, cotija cheese, and zesty lime, this dish is bursting with bold flavors. Perfect for summer barbecues, potlucks, or an easy weeknight side, this salad combines smoky, creamy, and refreshing elements for a crowd-pleasing favorite.

Ingredients

Scale

For the Salad:

12 oz short pasta (rotini, penne, or elbow macaroni)
2 cups fire-roasted corn (fresh, frozen, or canned)
½ cup crumbled cotija cheese (or feta as a substitute)
¼ cup chopped fresh cilantro
1 small jalapeño, finely diced (optional for heat)
½ teaspoon chili powder
½ teaspoon smoked paprika

For the Dressing:

½ cup mayonnaise
¼ cup sour cream or Mexican crema
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
1 clove garlic, minced
Salt and black pepper to taste

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.
Prepare the Corn:
- Fresh Corn: Grill or roast whole ears of corn over medium-high heat for 8–10 minutes, turning occasionally, until lightly charred. Let cool, then cut kernels off the cob.
- Frozen or Canned Corn: Sauté in a dry skillet over medium heat until slightly caramelized, about 5 minutes.
Make the Dressing:
In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and black pepper until smooth.
Assemble the Salad:
In a large bowl, combine the cooked pasta, roasted corn, crumbled cotija cheese, chopped cilantro, diced jalapeño (if using), chili powder, and smoked paprika.
Toss and Chill:
Pour the dressing over the salad and toss until everything is well coated. Taste and adjust seasoning if needed.
Serve:
For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Garnish with extra cotija cheese and a squeeze of fresh lime juice before serving.

Notes

Make it Spicy: Add extra jalapeños, cayenne pepper, or a drizzle of hot sauce.
Make it Dairy-Free: Substitute mayo and sour cream with a plant-based alternative and replace cotija with nutritional yeast.
Add Protein: Toss in grilled chicken, shrimp, or black beans for a heartier dish.
Storage: Store in an airtight container in the fridge for up to 3 days. Mix in extra dressing before serving if needed.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: ~350 kcal
Fat: ~20g
Carbohydrates: ~35g
Protein: ~8g