This Elote Pasta Salad is one of my favorite appetizers to bring to parties in the summer because it's easy to make and impossible to stop eating! It's always one of the first dishes devoured and the recipe people ask me for. It's inspired by the flavors of traditional Mexican street corn with roasted corn, tender pasta, Cotija cheese, fresh herbs, and a creamy dressing.
⭐️⭐️⭐️⭐️⭐️ Review "Just made it for my company potluck they loved it !! I did add more lime!! This is a keeper!" -Trish
As a dietitian, I love taking flavor ideas from classics and turning them into a healthier version that's equally delicious. This Mexican Street Corn Pasta Salad is just that! If you've ever had Mexican street corn (Elote), you already know it's the kind of food people gather around. So turning it into a pasta salad for summer cookouts just makes sense. Bring it as the perfect side dish to serve with Mexican food or add oven-baked chicken breast, smoked paprika salmon, or hot honey shrimp to turn it into a main dish.
If you like this recipe, you may also enjoy my Mexican Street Corn Salad, Street Corn Inspired Chicken Rice Bowls, Street Corn Beef and Sweet Potato Bowls or Street Corn Salmon Bowls.
More Healthy Pasta Salad Recipes
- Green Goddess Pasta Salad
- Spring Orzo Pasta Salad with Lemon Vinaigrette
- Pesto Pasta Salad with Sun-Dried Tomatoes
- Fall Pasta Salad with Butternut Squash, Apple and Brussels
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Key Ingredient Notes and Substitution Ideas
This elote pasta salad is made with fresh ingredients. Below are some notes. Check the recipe card at the bottom for measurements.
Base Salad Ingredients
- Sweet Corn - you can used roasted fresh corn and cut the corn kernels from the cob or use frozen roasted corn. Using frozen corn makes this recipe even easier.
- Pasta - I use chickpea pasta to add protein and fiber and I like Banza's Rotini pasta. Use your favorite pasta shape and type. Cook pasta al dente for pasta salad by cooking it about a minute less than is called for on the package.
- Fresh Cilantro - fresh cilantro adds flavor and antioxidants. For some people, cilantro tastes like soap. If you're one of those people or serving this dish to someone who is, replace it with parsley or leave it out.
- Red Onion - red onion adds crunch and sweetness. If you prefer a more mild onion flavor, use a shallot or green onions instead.
- Jalapeno Pepper - a little bit of spicy jalapeño adds flavor. If you like things on the mild side of spice, remove the seeds from your jalapeno. If you like medium heat, leave more of the seeds in. And take it from me....don't forget to wash your hands after handling a jalapeno!
- Cotija Cheese - Cotija cheese is authentic to the flavors of Mexican Elote and can be found in the Hispanic food section of most grocery stores. I buy a wedge and crumble it myself. If you prefer, substitute with feta cheese, grated parmesan cheese, or queso fresco.
Dressing Ingredients
- Greek Yogurt - using Greek yogurt to replace some of the mayonnaise and Mexican sour cream or crema typically found in traditional Mexican Street Corn makes this recipe a bit lighter and adds protein. You can replace Greek yogurt with whipped cottage cheese or sour cream if you prefer.
- Mayonnaise - just a little bit of mayo goes a long way. If you don't want to use mayo, you can cut it out and use extra Greek yogurt.
- Fresh Lime Juice & Lime Zest - this brightens up the dressing and adds so much flavor.
- Spices - a combination of chili powder, a little smoked paprika for a smoky flavor, and garlic powder. In a pinch, you can substitute with Tajin Seasoning or Elote seasoning from Trader Joe's.
- Kosher Salt & Black Pepper - to tie all the flavors together.
How to Make Elote Pasta Salad
Below are the instructions for how to make this recipe with photos that I hope are helpful. Check out the recipe card at the bottom for the full recipe.
- Step 1: Start by cooking your pasta in a large pot according to the package directions. Be sure to salt your pasta water! If you prefer al dente pasta, cook it 1-2 minutes less than the box calls for. When the pasta is done cooking, drain and toss it in a drizzle of olive oil to prevent it from sticking together and let it cool.
- Step 2: If using fresh ears of corn, cook it using your preferred cooking method and remove corn kernels from the cob. I prefer to boil my corn or roast it in the oven using these instructions. If you have a grill, that's even better for the flavor of this dish. If using frozen corn, heat it in a skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes. You can heat it in the microwave if you don't want to dirty a skillet.
- Step 3: In a small bowl, make the Elote dressing by combining the Greek yogurt, mayonnaise, lime zest, lime juice, spices, salt and pepper. Mix well to combine with a whisk or spoon.
- Step 4: to assemble the salad, add the cooled pasta, corn, cilantro, red onion, Cotija cheese, and jalapeno to a large bowl. Pour the dressing on top and toss to combine, making sure it is well coated. If you are making this salad in advance, wait and add the cheese and cilantro right before serving.
Hint: When the pasta is finished cooking, drain it and toss it in a bit of olive oil and lay it on a baking sheet to cool. This will prevent the pasta from sticking together which is a key to a great pasta salad. Refrigerate pasta if you want it to cool faster.
Dietitian Tip
I'm all about traditional Street Corn when the occasion calls! But If you want to lighten things up, make the simple recipe swap of replacing sour cream and mayo traditionally added to Mexican Street Corn dishes with a Greek yogurt based dressing. It adds nutrients like protein and calcium and you still get the creamy consistency. The star of the show (the whole kernel corn) really shines through!
Video of How to Make Elote Pasta Salad
Here's a video of how to make this Mexican Street Corn Pasta Salad that I hope is helpful.
Variations of Elote Pasta Salad
One of my favorite things about making Mexican Elote Corn Pasta Salad is that there are so many different ways to customize it to your taste preferences. Below are some ideas.
- Spicy - it's subject to opinion but I think this recipe is relatively mild in spice level. If you want it spicy, add crushed add red pepper flakes, cayenne pepper, or hot sauce like Tapatio or tabasco.
- Fiber-Rich - I like to use chickpea pasta which contains fiber. But some other ways to add fiber are to add black beans, white beans, kidney beans, avocado, or even hemp seeds.
- More Vegetables - if you want to make it with more veggies, some great options are diced tomatoes, red bell pepper or chopped spinach.
Storage for Elote Pasta Salad
- Refrigerator - store your leftover Elote pasta salad in and airtight container in the fridge for up to 3-4 days.
Expert Tips
- If you are making this in advance of serving it, leave out the cheese and cilantro and add them when it's time to serve.
- I suggest using a pasta cut that has a lot of grooves so that you get some of the dressing in every bite.
- If you are one of those people who hates cilantro, replace it with parsley.
- You can substitute the spice blend with 2 teaspoon of Elote Seasoning or Tajin seasoning.
FAQ
While healthy means something different to everyone, this Elote pasta salad is a nutrient-rich option. It contains dietary fiber from the corn and chickpea pasta and protein + probiotics from the Greek yogurt to support gut health. The chickpea pasta provides plant protein, and the Greek yogurt and cheese add some calcium. This recipe also contains antioxidants from the corn and fresh cilantro.
Absolutely! If you can find it, grab roasted frozen corn. If not, regular frozen sweet corn works too.
If using chickpea pasta or another gluten-free pasta variety, this recipe is gluten-free. I use Banza Chickpea Rotini.
I do suggest letting your pasta cool before combining the ingredients and adding the dressing. You can speed up the cooling process by placing the pasta in the fridge.
Some people are genetically sensitive to the soapy-flavored aldehydes in cilantro. If that's you or someone you're serving this recipe to, replace cilantro with parsley or skip it and add an extra dash of lime juice!
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with this Elote Pasta Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Elote Pasta Salad Recipe (Mexican Street Corn)
Equipment
Ingredients
For the Salad
- 8 oz pasta, dry (227g), I use an 8 oz box of Banza rotini chickpea pasta
- 4 cups whole corn kernels (454g), or 16 oz bag of frozen corn
- ½ cup Cotija cheese, crumbled (75g), or feta or parmesan cheese
- ½ a red onion, diced (215g)
- ½ cup fresh cilantro, chopped (8g), or fresh parsley
- 1 jalapeno pepper, pulp and seeds removed, chopped
For Elote Dressing
- 1 cup plain Greek yogurt (226g)
- 2 tablespoon mayonnaise (30g)
- 1 lime, zest and juice (about 2 tablespoon lime juice)
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Instructions
- Start by cooking your pasta in a large pot according to the package directions. Be sure to salt your pasta water! If you prefer al dente pasta, cook it 1-2 minutes less than the box calls for. When the pasta is done cooking, drain and toss it in a drizzle of olive oil to prevent it from sticking together and let it cool.
- If using fresh ears of corn, cook using your preferred cooking method and remove corn kernels from the cob. I coat mine with olive oil, salt, and pepper, wrap in foil, and roast it in the oven at 425°F (220°C) for 25-30 minutes. If you have a grill, that's even better for the flavor of this dish.If using frozen corn, heat it in a skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes.
- In a small bowl, make the Elote dressing by combining the Greek yogurt, mayonnaise, lime zest, lime juice and spices. Mix well to combine with a whisk or spoon.
- To assemble the salad, add the cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Pour the dressing on top and toss to combine.
- Hint: If you are making this salad in advance wait and add the Cotija cheese and cilantro right before serving.
Video
Notes
- Don't forget to salt your pasta water!
- Add a bit of olive oil to your pasta right when it finishes cooking in order prevent it from sticking together.
- Use a pasta cut that has a lot of grooves so you get some of the Elote dressing in every bite.
- If you are one of those people who hates cilantro, replace it with parsley!
- You can substitute the spice blend with 2 teaspoon of Elote Seasoning or Tajin seasoning.
- Refrigerator - store in and airtight container in the fridge for up to 4-5 days.
Anna
I made this for Father's day and it was a big hit with the whole family! When I told them it was healthy they couldn't believe it lol.
Mallory
Hi Anna,
Thank you so much for taking time to leave a review, it truly means SO much to me! 🙂 I am so happy to hear that you made the recipe and loved it and even more so that your family enjoyed it! Please don't hesitate to reach out if there are any recipes you want me to share, I love getting ideas from my readers!
Have a great day,
Mallory
TRISH GONZALES
Just made it for my company potluck they loved it !! I did add more lime!! This is a keeper!
Mallory
Hi Trish,
Thank you so much for taking time to leave a review!😊 It means so much to me that you and your colleagues enjoyed the recipe!! More lime is ALWAYS a good idea if you ask me! I hope you have a great day! -Mallory