Corn Elote Pasta Salad with Charred Corn and Cotija

Why You’ll Love This Corn Elote Pasta Salad

This corn elote pasta salad turns the flavors of Mexican street corn into a chilled, shareable side. Rotini or bowtie pasta is tossed with charred corn, lime, a creamy chili dressing, cotija, and cilantro. Chill it for at least 30 minutes so the dressing can season the pasta.

What Gives This Pasta Salad Its Elote Flavor

Smoked paprika and chili powder season the corn, while lime juice and zest brighten the mayonnaise-sour cream dressing. Cotija adds a salty finish; feta is listed as a substitute. The recipe works with fresh, grilled, or thawed frozen corn.

How to Make Corn Elote Pasta Salad

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse with cool water. Let it cool completely.
2. If you use fresh corn, heat the olive oil in a skillet over medium-high heat. Add the corn, salt, pepper, smoked paprika, and chili powder. Cook 5–7 minutes until the corn gets light char and a nice smell. Let it cool. (If using frozen thawed corn, you can sauté it the same way or skip charring.)
3. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, minced garlic, chili powder, cayenne (if using), and salt until smooth and creamy.
4. In a large bowl, combine the cooled pasta, charred corn, diced red onion, and cherry tomatoes.
5. Pour the creamy elote dressing over the pasta mix. Toss until everything is coated evenly.
6. Gently fold in the crumbled cotija cheese and chopped cilantro.
7. Cover and refrigerate at least 30 minutes so the flavors blend.
8. Before serving, sprinkle extra cotija, a pinch of chili powder, and a squeeze of fresh lime on top for the elote finish.

Ingredients

• 12 ounces rotini or bowtie pasta
• 3 cups corn kernels (fresh, grilled, or frozen and thawed)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ½ small red onion, finely diced
• ½ cup cherry tomatoes, halved (optional)
• ½ cup crumbled cotija cheese (or feta as substitute)
• ¼ cup fresh cilantro, chopped

For the creamy elote dressing:

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 clove garlic, finely minced
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt

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Directions

• Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cool water. Set aside.
• Heat olive oil and char the corn with salt, pepper, smoked paprika, and chili powder. Cool.
• Whisk the dressing ingredients until smooth.
• Mix cooled pasta, corn, red onion, and tomatoes in a big bowl.
• Toss with dressing until coated. Fold in cotija and cilantro.
• Chill for at least 30 minutes. Add extra cotija, chili powder, and lime before serving.

How to Serve Corn Elote Pasta Salad

Serve the pasta salad chilled as a side for grilled meats or tacos. For a more filling bowl, add grilled chicken, shrimp, or black beans. Finish with extra cotija, cilantro, and lime wedges.

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How to Store Corn Elote Pasta Salad

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing as it sits; stir before serving and add a little extra dressing if needed. Freezing is not recommended because the creamy dressing can separate.

Tips for Corn Elote Pasta Salad

• Cook pasta a bit less than package time for best texture after chilling.
• Char the corn for more smoky flavor. Use grill or skillet.
• Let the pasta cool fully before adding dressing to avoid thinning it.
• Taste the dressing and adjust lime or salt to your preference.
• Use cotija for authentic flavor; feta works well if cotija is not available.

Variations

• Add grilled chicken, shrimp, or black beans for protein.
• Make it spicy with more cayenne or chopped jalapeño.
• Make it lighter with Greek yogurt instead of some mayo.
• Use poblano or roasted red pepper for extra charred flavor.

Frequently Asked Questions

Can I use frozen corn?
Yes. Thaw it first, then sauté it to warm and add a bit of char. You can also use it without charring.

Can I make corn elote pasta salad ahead?
Yes. Prepare it a few hours ahead and refrigerate it. Add the finishing cheese and cilantro shortly before serving.

Can I make it dairy-free?
Use dairy-free mayonnaise and sour cream, and omit the cotija or use a dairy-free crumbly alternative.

What pasta shapes work?
Rotini and bowtie hold the dressing well, but small shells, penne, or farfalle can also be used.

For a related recipe, see Mexican street corn pasta salad. For additional technique or safety guidance, consult Serious Eats’ Mexican street corn guide.

Corn Elote Pasta Salad

Print Recipe

A quick and creamy pasta salad that combines the sweet, charred flavors of elote with pasta, perfect for picnics and potlucks.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Chilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 12 ounces rotini or bowtie pasta
• 3 cups corn kernels (fresh, grilled, or frozen and thawed)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ½ small red onion, finely diced
• ½ cup cherry tomatoes, halved (optional)
• ½ cup crumbled cotija cheese (or feta as a substitute)
• ¼ cup fresh cilantro, chopped
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 clove garlic, finely minced
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cool water. Set aside.
2. Heat olive oil and char the corn with salt, pepper, smoked paprika, and chili powder. Cool.
3. Whisk the dressing ingredients until smooth.
4. Mix cooled pasta, corn, red onion, and tomatoes in a big bowl.
5. Toss with dressing until coated. Fold in cotija and cilantro.
6. Chill for at least 30 minutes. Add extra cotija, chili powder, and lime before serving.

Notes

For best texture after chilling, cook pasta a bit less than package time. Use cotija for authentic flavor; feta works well if cotija is not available.