Elote Pasta Salad combines tender ditalini pasta with fire-roasted corn, jalapeños, red onion, fresh cilantro, and cotija cheese in a creamy lime dressing. Inspired by Mexican street corn, this cold pasta salad has smoky, tangy, creamy flavors with just the right amount of heat.
The fire-roasted corn is what makes this pasta salad stand out for me. It gives the salad that slightly smoky flavor you expect from Mexican street corn, while the lime, cilantro, jalapeños, and cotija keep everything fresh and flavorful.
Why I Love Elote Pasta Salad
Ingredient Notes
- Ditalini Pasta: The small shape works especially well for pasta salad because it mixes easily with the corn, vegetables, cheese, and creamy dressing.
- Fire-Roasted Corn: Adds the smoky, slightly charred flavor that gives this salad its elote-inspired taste. Frozen corn can also be used; thaw it before adding it to the salad.
- Red Onion: Adds color, crunch, and a slightly sharp flavor. Dice it fairly small so it distributes throughout the salad.
- Jalapeños: Add fresh flavor and a little heat. Removing the seeds and membranes keeps the spice level milder.
- Fresh Cilantro: Adds freshness that pairs perfectly with the lime and corn. Save a little extra for garnishing before serving.
- Cotija Cheese: This crumbly Mexican cheese has a salty, tangy flavor that’s perfect for elote. Reserve some to sprinkle over the top.
- Mayonnaise & Sour Cream: These create the creamy base for the dressing while keeping it rich and tangy.
- Fresh Lime Juice: Brightens the creamy dressing and balances the richness. Freshly squeezed lime juice gives you the best flavor.
- Chili Powder, Garlic Powder & Cumin: This simple seasoning combination adds warmth and savory flavor without overpowering the corn and lime.
Be sure to check out the full recipe and ingredient list below
How To Make Elote Pasta Salad
- Bring a large pot of salted water to a boil and cook the Ditalini pasta according to the package directions until al dente. Drain the pasta, rinse under cold running water, and set it aside to cool completely.
- While the pasta is cooking, thoroughly drain the fire-roasted corn. If you’re using frozen corn, ensure it is thawed and well-drained.
- Add the cooled pasta, corn, diced red onion, jalapeños, cilantro, and 1 cup of cotija cheese to a large mixing bowl. Stir gently to combine.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper. Mix until the dressing is smooth and creamy.
- Drizzle the dressing over the pasta mixture. Gently toss everything together until all the ingredients are evenly coated.
- Cover the salad bowl and refrigerate for at least 1 hour to combine the flavors.
- Before serving, top with extra crumbled cotija cheese and chopped cilantro for garnish.
- Serve chilled and enjoy!
Tips I Found Helpful
- Don’t overcook the pasta: I cook the ditalini just until al dente so it doesn’t become too soft after it’s mixed with the dressing.
- Cool the pasta first: Let the pasta cool before adding the creamy dressing so the mayonnaise and sour cream stay thick and creamy.
- Drain the corn well: Extra liquid can make the pasta salad watery, so I make sure the fire-roasted corn is well drained.
- Dice everything small: I keep the red onion and jalapeños fairly small so you get a little bit of everything in each bite.
- Adjust the jalapeños to your taste: Remove the seeds and membranes for less heat, or leave some in if you like your pasta salad spicier.
- Save some cheese and cilantro: I reserve a little cotija and cilantro to sprinkle over the top just before serving.
- Give it time to chill: Refrigerating the salad before serving gives the flavors time to come together.
- Freshen it before serving: Pasta can soak up dressing as it sits. I give it a good stir and add a squeeze of fresh lime juice if it needs brightening up. 🌽💙
Frequently Asked Questions
More Salads I Love
Yield: 8
Elote Pasta Salad
No Ratings
Elote Pasta Salad combines tender ditalini pasta, fire-roasted corn, jalapeños, red onion, cilantro, and cotija cheese with a creamy lime dressing.
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- 1 pound Ditalini pasta
- 2 (14.75-ounce) cans fire-roasted corn, drained (or substitute 3 cups frozen corn, thawed)
- ½ cup diced red onion
- 2 jalapeños, seeded and diced
- ½ cup chopped fresh cilantro, plus more for garnish
- 1 cup crumbled cotija cheese, plus more for garnish
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes (about 4 tablespoons)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the Ditalini pasta according to the package directions until al dente. Drain the pasta, rinse under cold running water, and set it aside to cool completely.
- While the pasta is cooking, thoroughly drain the fire-roasted corn. If you’re using frozen corn, ensure it is thawed and well-drained.
- Add the cooled pasta, corn, diced red onion, jalapeños, cilantro, and 1 cup of cotija cheese to a large mixing bowl. Stir gently to combine.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper. Mix until the dressing is smooth and creamy.
- Drizzle the dressing over the pasta mixture. Gently toss everything together until all the ingredients are evenly coated.
- Cover the salad bowl and refrigerate for at least 1 hour to combine the flavors.
- Before serving, top with extra crumbled cotija cheese and chopped cilantro for garnish.
- Serve chilled and enjoy!
Notes
Cook the pasta just until al dente and let it cool before adding the dressing. Drain the corn well to prevent the salad from becoming watery. For less heat, remove the seeds and membranes from the jalapeños. Chill before serving, then stir well and garnish with extra cotija cheese and fresh cilantro.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 320Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 605mgCarbohydrates: 30gFiber: 2gSugar: 7gProtein: 8g
