This Elote Pasta Salad has all the flavors of traditional Mexican street corn with roasted corn, tender pasta, cotija cheese, fresh herbs, and a creamy dressing. It might just be your new favorite pasta salad recipe!
As a dietitian, I love taking flavor combination ideas from classics and turning them into a version that is a bit more nutrient-rich. This Mexican street corn salad is just that!
This was inspired by my Shrimp Tacos with Mango Salsa when I was looking for the perfect side dish. It's the best pasta salad to bring to cookouts or serve with Mexican food in the spring or summer. Add your favorite protein to turn it into a main dish. I hope you love it. 😊
Jump to:
- Video of How to Make Elote Pasta Salad
- Key Ingredients and Substitutions
- How to Make Elote Pasta Salad
- Variations
- Storage for Elote Pasta Salad
- Expert Advice
- Registered Dietitian tip
- FAQ
- More Nourishing Recipes from a Dietitian:
- Perfect for Pairing
- Looking for Nutrition Education from a Dietitian?
- 📖 Recipe
- 💬 Comments
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! Don't forget to check out the recipe card below for the full recipe.
Key Ingredients and Substitutions
*This Elote Pasta Salad is made with fresh ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements and full recipe.
Salad Ingredients
- Roasted Sweet Corn - you can roast 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. I like to 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 (also known as Chinese parsley) adds zest and amps up the Mexican flavor. If you're one of those people for whom cilantro tastes like soap, just take it out or replace it with parsley.
- Red Onion - red onion adds crunch and sweetness. If you prefer a more mild onion flavor, use a shallot instead.
- Jalapeno Pepper - a little bit of spicy jalapeño adds flavor. If you like things on the mild side of spice, be sure to remove the seeds from your jalapeno. If you like medium heat, leave more of the seeds in. And 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 the grocery store. I buy a wedge and crumble it myself. If you prefer, substitute with feta cheese, queso fresco, or grated parmesan cheese or whatever cheese has the best taste to you.
- Optional: Green Onions
Dressing Ingredients
- Greek Yogurt - using nonfat Greek yogurt to replace some of the mayonnaise and Mexican sour cream makes this recipe lower in saturated fats and calories than traditional Mexican Street Corn while providing the same flavors of street corn. You can replace Greek yogurt with whipped cottage cheese or sour cream if you prefer.
- Olive Oil Mayo - I use olive oil mayo because it has it has less total and saturated fat. You can use Avocado Oil Mayo, vegan mayo or regular Mayo instead. If you prefer, you can cut out the mayo altogether and use extra Greek yogurt.
- Fresh Lime Juice & Lime Zest - this brightens up the dressing for this Elote pasta salad and adds so much authentic elote flavor.
- Spices - we are using a combination of chili powder, smoked paprika, and garlic powder to get the best flavor. If you have it accessible, you can substitute with Tajin Seasoning or Elote seasoning from Trader Joe's. Feel free to use chipotle chili powder and add some cumin.
How to Make Elote Pasta Salad
*Below are the instructions for how to make this Elote Pasta Salad with some visuals that I hope are helpful! Don't forget to 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 or pasta water 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 prefer.
- Step 3: In a small bowl, make the Elote dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and spices. 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 cotija 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.
Variations
One of my favorite things about making Mexican Elote Corn Pasta Salad at home is that there are so many different ways to customize it to your taste preferences. Below are some examples, but feel free to get creative!
- Spicy - crushed add red pepper flakes, cayenne pepper, or hot sauce like Tapatio or tabasco to heat things up!
- Deluxe - black beans or sliced tomatoes would be a great addition to take things up a notch. Some other ideas for veggies are red bell pepper, squash, spinach, or cauliflower. You can also add pinto beans or avocado.
- High- Protein - if you want to add more protein, add shredded chicken or your own favorite protein.
- Vegan - use a vegan mayo like this plant-based mayo from Hellman's and your favorite plant-based yogurt to make this recipe vegan.
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. It's even better the next day!
Expert Advice
- Add a bit of olive oil to your pasta right when it finishes cooking to prevent it from sticking together.
- 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.
- Find Cotija cheese in the Hispanic food section of your grocery store.
- I suggest using a pasta cut that has a lot of grooves so that you get some of the dressing in every bite of this Elote pasta salad!
- 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.
Registered Dietitian tip
Simple recipe swaps like replacing sour cream and mayo traditionally added to Mexican Street Corn dishes with a mixture of olive oil mayo and Greek yogurt cuts down the amount of calories and saturated fats. It also adds nutrients like probiotics for gut health, protein and calcium. You still get the Mexican Street Corn flavors. And the star of the show - the whole kernel corn - really shines through!
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 probiotics from the Greek yogurt to support gut health. The chickpea pasta provides plant protein, and the Greek yogurt and cheese provide some calcium. This recipe also contains antioxidants from the corn and fresh cilantro. It is a vegetarian recipe and can easily be made vegan.
Absolutely! If you can find it, grab roasted frozen corn. 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!
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Perfect for Pairing
These are my favorite dishes to serve with this Elote Pasta Salad:
Looking for Nutrition Education from a Dietitian?
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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....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Elote Pasta Salad Recipe (Mexican Street Corn)
Equipment
- 1 saucepan
Ingredients
For the Salad
- 8 oz pasta, dry (227g), I use one 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 queso fresco, 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
- olive oil mayonnaise
For Elote Dressing
- 1 cup nonfat plain Greek yogurt (226g)
- 2 tablespoon olive oil mayonnaise (30g) or avocado oil mayo or plant based mayo
- 2 limes, zest of 1 and juice of both
- 1½ teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Instructions
- Cook pasta according to the package directions. 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 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, olive oil 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.
- Find cotija cheese in the Hispanic food section of your grocery store.
- 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 this easy Mexican street corn pasta salad in and airtight container in the fridge for up to 4-5 days. It's even better the next day!
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