Name: Easy Elote Pasta Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ cup mayonnaise; 2 garlic cloves (minced); juice from 1 lime; ½ tsp chili powder; ½ tsp cumin; ½ tsp paprika; ½ tsp kosher salt; ¼ tsp black pepper; cayenne (optional, to taste); 12 oz dry farfalle pasta ((I used Jovial gluten free)); 16 oz frozen fire-roasted corn (thawed according to package instructions); ¼ cup chopped cilantro; ¼ cup chopped green onion ((or red onion)); ⅓ cup crumbled cotija cheese (+ more to top)

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This Easy Elote Pasta Salad, inspired by Mexican Street Corn, is the most delicious side dish! It’s filled with fire-roasted corn, cotija cheese, cilantro, and a creamy sauce. All you need is 20 minutes and a handful of simple ingredients to make it. Plus, it’s gluten free!

elote pasta salad in wooden salad bowl after tossing

I gotta say…I think pasta salad is one of the best parts of summer. Every time I make a new pasta salad recipe and sit down to take the first bite I’m like…WOW, these just hit different. And, this elote pasta salad was no exception. Inspired by Mexican Street Corn, this pasta salad recipe is creamy, spicy and tangy.

I doubt you need more convincing than that, but if you do…this Elote Pasta Salad is also one of the quickest and easiest side dishes you could possibly make. It’s ready in less than 20 minutes with pretty much 3 main steps and only a handful of simple ingredients. And yet, the flavors are impressive and satisfying enough that everyone will be asking you for the recipe.

Bring this Mexican Street Corn Pasta Salad to your next summer BBQ, or serve it for your family paired with your favorite protein and veggies. Either way, I have a feeling it’s going to be a staple recipe once you try it out…it definitely will be for us!

Why You’ll Love this Easy Elote Pasta Salad

It only takes 20 minutes and a handful of simple ingredients.
It has all the things you love about Mexican Street Corn but in pasta salad form.
This is the perfect side dish to bring to a potluck or BBQ!
The dressing is rich, creamy, smoky and slightly spicy.
It’s always a total crowd-pleaser!
It’s gluten free and vegetarian, so even those with dietary restrictions can enjoy it.

elote pasta salad in white bowl with black fork and wooden salad bowl in the background

What You Need to Make this Mexican Street Corn Pasta Salad

For the Dressing:

Mayonnaise: This is the creamy base for the dressing and it provides that rich and tangy flavor. In a pinch, you can try substituting full-fat plain greek yogurt.
Garlic: Fresh minced garlic really takes this to the next level.
Lime: The juice of 1 whole lime.
Chili Powder, Cumin, Paprika, Kosher Salt, Black Pepper: These Mexican-inspired seasonings add a bunch of flavor to the dressing. If you like your food on the spicier side, add in some cayenne pepper.

For the Elote Pasta Salad:

Farfalle Pasta: I love using the bowtie shape for this recipe! To keep it gluten free, I recommend using Jovial brand brown rice pasta. You could also up the protein and fiber content by using something like Banza chickpea pasta.
Fire-Roasted Corn: I used frozen fire-roasted corn and then thawed it, but if you’re making this during corn season you could also use corn kernels cut right off the cob (no need to cook them).
Cotija Cheese: This hard, salty cheese is a Mexican staple. You can often find it pre-crumbled at stores like Whole Foods, or in blocks/wedges.
Cilantro: Tossed into the pasta salad and a little extra to garnish.
Green Onion: Feel free to use diced red onion if that’s all you have, but it will have a stronger onion-y flavor.

How To Make this Easy Elote Pasta Salad

Cook Pasta to Al Dente:

First, start by cooking your pasta to al-dente according to package instructions. Be sure to heavily salt the water before adding your pasta! Once al-dente, drain and then rinse the pasta with cold water to stop the cooking.

Prepare the Dressing:

Next, in a small bowl, whisk together all of the dressing ingredients until smooth. Taste and adjust seasonings as desired – adding more salt or cayenne if you like it spicier.

glass bowl of mexican street corn dressing with whisk in it

Toss the Pasta Salad:

Finally, add cooked pasta, thawed corn, cilantro, green onion and cotija cheese to a large salad bowl. Then, pour the dressing over top. Toss with tongs until combined. Garnish with a bit more chopped cilantro and crumbled cotija cheese. Enjoy!

elote pasta salad in wooden salad bowl with dressing poured over top, before tossing

Can I use Fresh or Canned Corn Instead?

Absolutely! I love using frozen fire-roasted corn in this recipe because it’s just convenient and has a bit of extra flavor. However, if you’re making this during peak corn season, it would also be delicious with fresh corn that’s cut right off the cob!

You don’t even have to cook it..it has the perfect crisp texture when it’s raw. But if you wanted that “fire-roasted” effect, you could grill it up first. Whatever you choose, just be sure to measure out 16oz after cutting the kernels off.

Similarly, you could also use canned corn if you want an uber cheap and convenient option. Be sure to drain and rinse before using!

Other Variations to Try:

This elote pasta salad is super simple, but here are a few different add-ins you can try!

Bell Pepper: Dice up a red bell pepper and add it into the pasta salad for some color and extra micronutrients!
Black Beans: This isn’t a traditional ingredient in mexican street corn dishes, but I think it would pair well and provide an extra boost of fiber to this recipe.
Chipotle Chicken: Want to elevate this into a full protein-packed meal? Toss in some diced chipotle chicken.
Cherry Tomatoes: Halved cherry or grape tomatoes would provide a pop of sweet, crisp flavor.

What Should I Serve with this Elote Pasta Salad?

This Elote Pasta Salad is more of a side dish than a main meal. To make it a bit more balanced and filling, I’d recommend pairing it with a source of protein and a veggie. We served it alongside some chipotle chicken (similar to this recipe) and a bit of sautéed chili lime kale…kinda random but did the trick! It would also be delicious with roasted peppers and onions – check out this recipe for some inspiration.

How Should I Store Leftover Elote Pasta Salad?

Leftover Elote Pasta Salad should be stored in an airtight container in the fridge for up to 4 days. The pasta and the cotija cheese kinda soak up the dressing as it sits, so you may notice it drys out a bit. I would recommend making another half (or full) batch of the dressing to “refresh” the leftovers. You could also try leaving off the cotija cheese until you’re ready to eat.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Easy Elote Pasta Salad

This Easy Elote Pasta Salad, inspired by Mexican Street Corn, is the most delicious side dish! It's filled with fire-roasted corn, cotija cheese, cilantro, and a creamy sauce. All you need is 20 minutes and a handful of simple ingredients to make it. Plus, it's gluten free!

Servings people

Prep Time 5

Cook Time 15

Total Time 20

Equipment

cutting board
knife
small bowl
whisk
medium pot
large salad bowl + tongs