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This Elote Pasta Salad is bursting with sweet corn, zesty lime, and creamy dressing. A fresh take on a summer classic!
Table of Contents
Mexican street corn (aka elote) is one of my all-time favorite summer foods. It goes well with everything and it’s just so stinkin’ good. Of course I love the classic Mexican street corn on the cob but sometimes I like to switch it up and have “Elote in a Cup“, Street Corn Dip with tortilla chips, or, if serving for a crowd, this elote pasta salad.
Key Ingredients
- Corn – The key here is using roasted corn. You can roast or grill your own corn, which of course is the best if you have the time, but frozen corn works great. I love the “Bird’s Eye” Fire Roasted Corn. It’s *almost* as good as roasting your own.
- Ditalini pasta – Ditalini is my favorite pasta to use in this recipe because it doesn’t outshine the corn. You can also use macaroni noodles, bowtie pasta, fusilli, rotini, or any other short pasta.
- Pasta salad dressing – For the dressing for this pasta salad I use mayonnaise and sour cream as the base and then season it with sriracha, chili powder, cumin, cilantro, and lime zest and juice. This dressing is seriously lick-off-the-spoon good.
- Cotija cheese – Authentic elote is made with Cotija cheese, which is a crumbly cheese that is commonly used in Mexico. It clings to corn nicely making it perfect for elote. It is also a saltier cheese which complements the sweetness of the corn. You can also use queso fresco if you can’t find Cotija.
- Tajin – For me, this is the star ingredient. If you haven’t had Tajin before, just try a small amount first to see how you like it. It’s a bold flavor that I can only really describe as “tangy with a tiny kick”. It is made from crystalized lime, chili powder, and salt and it’s definitely got some zing to it. Not everyone loves tajin so it’s best to serve it on the side for guests to add it to their individual portions.
How To Make Elote Pasta Salad
Elote salad is much like any other pasta salad, maybe even easier. Here’s a quick rundown of how to make elote pasta salad (for full ingredient amounts and instructions see the recipe card below):
- First, prepare the corn. You can roast fresh corn or make things easy on yourself and cook up frozen roasted corn (my personal go-to in a pinch).
- Next, prepare the pasta. Once it is al dente, drain and run under cold water to stop the cooking process.
- Combine dressing ingredients until smooth and combine it with the cooked corn and pasta.
- Finally, top it off with Cotija cheese, extra cilantro, and tajin.
Tips and Suggestions
Don’t overcook the pasta – only cook the pasta to al dente, or even a little less. Ditalini especially cooks quickly because the pasta is so tiny. Check it a minute or two before the package suggests just to make sure it’s not overcooked. You want to have just a little bit of bite to it.
Cool the pasta quickly – Most of the time I will tell you to never ever run your pasta under cold water, but pasta salad is my one exception. You need to cool that pasta off quickly to stop it from cooking. The cold pasta will also make it so the pasta doesn’t absorb the dressing too much and dry out.
Make ahead tips – If you want to make this salad ahead of time, simply store it in an airtight container and keep in the fridge for up to 2-3 days. Add a splash of milk if the salad seems too dry. For the best texture and flavor, add fresh toppings like cheese, lime juice, herbs, and tajin just before serving.
Elote Pasta Salad Recipe
Ingredients
- 2 (12 ounce) packages fire roasted corn (or about 8-10 grilled corn cobs, see notes)
- 8 ounces ditalini pasta (how many cups?)
- 1/2 teaspoon salt (divided)
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon sriracha
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 cup chopped cilantro (or to taste)
- 1 lime zested and juiced
- 1/2 cup cotija cheese (crumbled)
- tajin (for garnish, to taste)
Instructions
- In a large skillet, heat corn over medium-high heat until cooked through, stirring often (about 6-8 minutes). Season with ¼ teaspoon salt or to taste. Remove from heat and allow to cool.If you want to use fresh corn, you can also roast it on the grill (see notes below)
- In a large saucepan, cook ditalini according to package directions or until just al dente. For me, this was about 9 minutes, even though the package said to cook for 10 minutes.Drain and rinse under cold water and set aside to drain.
- In a large bowl, combine mayonnaise, sour cream, sriracha, chili powder, cumin, cilantro, and lime zest and juice. Stir until well combined and smooth.
- Add corn, pasta, and Cotija cheese to the bowl and stir well to combine.
- Garnish with extra cilantro and Cotija for serving. Serve immediately (I think it tastes immediately after preparing) or refrigerate until ready to serve.For added flavor and garnish, sprinkle Tajin over the top or over individual servings to taste.
Notes
Nutrition Information
More Mexican-Style Recipes with Corn
More Easy Corn Recipes
How to Cook Frozen Corn (the right way)
Grilled Corn Salad
Creamy Corn Dip
Korean Corn Cheese
How to Cook Corn on the Cob
