Elote pasta salad is the crave-worthy summer side you’ve been searching for. The creamy pasta salad is perfect for BBQs, potlucks, or eating straight out of the bowl with corn chips (no judgment here). For more Mexican-inspired summer eats, try fruit pico de gallo or elotes Mexicano.
What is Elote?
Elotes Mexicano, sometimes called Mexican street corn, is particularly popular during the summer corn season and at festivals or fairs. Street vendors, or eloteros, sell them in parks, plazas, outside schools, and at markets all across Mexico.
The mouthwatering appetizer features char-grilled corn on the cob slathered with a creamy blend of mayonnaise and crema, and coated with salty Cotija cheese, tangy chili powder, fresh lime juice, and fresh herbs. It’s often served on a stick or with the husk pulled back to use as a handle, perfect for on-the-go snacking. When the corn is taken off the cob and served in a cup, it’s known as esquites.
Since I remove the corn from the cob to make this elote pasta salad recipe, it’s technically closer to esquites, but I stick with the term ‘elote’ since it’s more widely recognizable.
Key Ingredients
This Mexican-inspired pasta salad combines all the best parts of elote—smoky grilled corn, creamy sauce, and bold toppings—with perfectly cooked pasta for a side dish that hits just right! Here’s what you need to make it.
- Pasta: Cook your favorite pasta according to the package instructions. Short shapes, such as cellentani, rotini, fusilli, shells, or ditalini pasta, hold the creamy dressing best.
- Pasta Water: Reserve some of the starchy pasta water to help distribute the dressing.
- Corn: Grill four ears of corn for the best flavor, but about three cups of thawed frozen corn or canned corn kernels will do the trick when you’re short on time.
- Butter: Cook the corn with a small scoop of salted butter for even more flavor.
- Poblano Pepper: Roast and chop one poblano pepper for a mild, smoky heat. Canned green chiles are a convenient swap.
- Cilantro: Add a touch of fresh cilantro leaves to brighten the dish.
- Dressing: Prepare a creamy elote dressing by whisking mayonnaise, crema (Mexican sour cream), and tangy lime juice for a pop of freshness.
- Spices: Give elote pasta salad its signature with a pinch of kosher salt and your favorite chili powder—Tajín (or Trader Joe’s chili-lime seasoning), smoked paprika, ancho chile powder, or Chipotle powder will do.
- Cheese: Finish it off with crumbled Cotija cheese. If you’re out of Cotija, grated Parmesan cheese, crumbled Feta cheese, or queso fresco are great stand-ins.
Additions and Substitutions
You don’t need exact measurements for this recipe. Just taste as you go and mix and match the ingredients based on what you have on hand.
- Switch up the peppers. Grilled corn and poblano are an elite combo, but you can swap them for jalapeño peppers, serranos, or Fresno peppers.
- Experiment with add-ins. Try mixing in some black beans, chopped avocado, hot sauce, or diced bell peppers, red onion, scallions (or green onions), and cucumber, which can add an extra crunch.
How to Make Elote Pasta Salad
The full recipe with measurements is in the recipe card below.
Step 1: Bring a pot of salted water to a boil over medium heat. Cook the pasta according to the package instructions. Reserve one cup of pasta water before draining the pasta through a colander. Transfer the cooked pasta to a large bowl and set it aside.
Step 2: Preheat the grill by setting all the burners to high heat for 10 minutes. Wash and shuck the corn, then wrap each ear in aluminum foil and add a teaspoon of butter before sealing it.
Cooking Tip
Cook the pasta slightly less than the package directions suggest to keep the noodles al dente.
Step 3: Use a wooden grill scraper to clean the grates. Place the corn and poblano peppers on the grates and grill for 10-15 minutes over medium-high heat, 400–450°F (204-232°C), turning occasionally, until lightly charred.
Step 4: Let the corn cool on a cutting board, then move the cooked peppers to a covered bowl and steam for 10 minutes.
Step 5: Once cool, stand each ear of corn upright and slice off the kernels with a sharp knife. Next, remove the charred skins from the peppers and dice them into small pieces. Transfer the corn and peppers to the large bowl.
Step 6: Whisk together mayonnaise, crema, and lime juice in a small bowl, then pour it over the pasta salad. Add cilantro and reserved pasta water, as needed, to stir and coat evenly. Then, fold in the grated Cotijia cheese to serve.
Expert Tips
- Prepare al dente pasta. Cook your favorite pasta according to the package instructions or reduce the cooking time slightly to ensure the pasta is al dente. Al dente is an Italian phrase that literally means to the tooth. It refers to pasta that cooks until tender but still has a slight chew. Chef Alex Aïnouz explains on an episode of Milkstreet that al dente means firm but not undercooked.
- Reserve some pasta water. Set one cup of pasta water aside before draining it. You can add the pasta water to the pasta salad, as needed, to distribute the elote sauce and control the consistency.
- Don’t skip the char. The smoky corn flavor is what makes elote taste like elote.
If you enjoy elote pasta salad, try one of these BBQ recipes!
Serving Suggestions
Elote pasta salad is a standout side, but you can easily turn it into a main dish by adding grilled or baked thin-cut chicken breast, baked shrimp skewers, air fryer chicken sausage, or a sprinkle of crumbled bacon.
What To Do With Leftovers
- Refrigerate: Store the leftover elote pasta salad in an airtight container in the fridge for 3–4 days. Just give it a stir and a fresh squeeze of lime juice before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Elote pasta salad is perfect for prepping ahead, and it holds up well in the fridge, making it great for both meal prep and gatherings. You can make it 1–2 days in advance. Just let it come to room temperature and give it a good stir before serving.
More Pasta Salad Recipes:
Elote Pasta Salad
- Small Bowl
- 12 ounces pasta
- 1 cup pasta water
- 4 ears of corn, husked or 3 cups of corn kernels
- 4 teaspoons salted butter
- 1 Poblano pepper, roasted and finely chopped
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- lime juice, one lime
- 2 teaspoons chili powder or Tajin
- 1 teaspoon kosher salt
- ⅓ cup grated Cotija cheese
- ¼ cup cilantro leaves, finely chopped
- Bring a pot of salted water to a boil over medium heat. Cook the pasta according to the package instructions. Reserve one cup of pasta water before draining the pasta through a colander. Transfer the cooked pasta to a large bowl and set it aside.Tip: Cook the pasta slightly less than the package directions suggest to keep the noodles al dente.
- Preheat the grill by setting all the burners to high heat for 10 minutes. Wash and shuck the corn, then wrap each ear in aluminum foil and add a teaspoon of butter before sealing it.
- Use a wooden grill scraper to clean the grates. Place the corn and poblano peppers on the grates and grill for 10-15 minutes over medium-high heat, 400–450°F (204-232°C), turning occasionally, until lightly charred.
- Let the corn cool on a cutting board, then move the cooked peppers to a covered bowl and steam for 10 minutes.
- Once cool, stand each ear of corn upright and slice off the kernels with a sharp knife. Next, remove the charred skins from the peppers and dice them into small pieces. Transfer the corn and peppers to the large bowl.
- Whisk together mayonnaise, crema, and lime juice in a small bowl, then pour it over the pasta salad. Add cilantro and reserved pasta water, as needed, to stir and coat evenly. Then, fold in the grated Cotijia cheese to serve.
- Prepare al dente pasta. Cook your favorite pasta according to the package instructions or reduce the cooking time slightly to ensure the pasta is al dente. Al dente is an Italian phrase that literally means to the tooth. It refers to pasta that cooks until tender but still has a slight chew. Chef Alex Aïnouz explains on an episode of Milkstreet that al dente means firm but not undercooked.
- Reserve some pasta water. Set one cup of pasta water aside before draining it. You can add the pasta water to the pasta salad, as needed, to distribute the elote sauce and control the consistency.
- Don’t skip the char. The smoky corn flavor is what makes elote taste like elote.