If summer had a sidekick, it would be this Elotes Pasta Salad. Imagine classic street corn crashing headfirst into a bowl of pasta—with all its creamy, cheesy, lime-zesty, chili-dusted glory—and deciding to stay for the potluck. It’s messy in the best way, totally untraditional, and unapologetically delicious. I might not follow rules or recipes too closely, but I do know that mayo, Mexican crema, cotija cheese, and corn were meant to party together. This dish is bold, weirdly addictive, and makes you look way more impressive than the 20 - 30 minutes it takes to throw it together.
Elotes, aka Mexican street corn, is the kind of snack that makes you question why you ever settled for plain ol’ buttered corn. It’s smoky, creamy, tangy, cheesy—a true explosion of flavors. So naturally, someone (probably a genius with zero patience for cob-eating) decided to rip all that goodness off the cob and toss it into a bowl. Enter: Elotes Pasta Salad. This mashup isn’t traditional by any stretch, but it is ridiculously tasty. Think of it as what happens when you raid your fridge with reckless confidence and end up creating something you want to eat straight out of the mixing bowl. Forks optional.
This was inspired by my Elotes (Mexican street corn) If you have made the elotes recipe and have leftovers, just slice the corn off the cobb, add the remaining ingredients to a bowl and mix.
Ingredients
Alright, let’s talk ingredients—the real MVPs of this glorious chaos. We’re not doing anything fancy here, just grabbing bold, punchy flavors and letting them do their thing.
- Charred sweet corn
- Mexican Crema
- Mayonnaise
- Cotija grated cheese
- Lime zest, and juice
- Ancho chile powder (affiliate link)
- Ground coriander
- Cumin
- Sea Salt
- Paprika
See recipe card for quantities.
Instructions
Now for the fun part: throwing it all together without overthinking it. This recipe is more about vibes than precision, so don’t stress if you eyeball a few things or swap in what you’ve got. You’ll cook some pasta, char some corn (or don’t, live your life), and mix up a creamy, dreamy dressing that’s basically the glue holding this flavor bomb together. Then it’s just a big ol’ toss in a bowl—no special skills, no fussy steps, just you and your instincts making something absurdly tasty. Let’s get into it.
- Cook pasta according to box, be sure to add a lot of kosher salt to the boiling water, this will help season pasta while it cooks.
- Combine Crema, mayonnaise, lime zest and juice, salt, chile powder, coriander, cumin and paprika in large mixing bowl.
- Mix until smooth.
- Combine Fusilli pasta, grilled corn and sauce mix. Add Cotija cheese and toss well. Topp with fresh chopped cilantro.
Hint: Want extra flavor without extra effort? Char your corn in a hot skillet until it gets those little golden-brown bits—no grill required, no drama involved. It’s the shortcut to smoky, street corn magic.
Substitutions
Don't have all the ingredients? Here is a list of helpful substitutions that can be used. Remember, you can make it yours no one will know that you didn't have Cotija cheese.
- Cotija cheese - Can’t find it? Crumbled feta, or grated parmesan cheese works great.
- Sour cream - Greek yogurt steps in with the same tang and a smug sense of healthiness.
- Mayonnaise - Not a fan? Try only crema, or even a little avocado if you’re feeling wild.
- Corn - Fresh, frozen, canned, it all works. Just drain it and give it a little heat if you want those toasty vibes.
- Pasta - Any short shape pasta does the job. Elbow macaroni, shells, or bowtie pasta will be a great replacement. Bonus points if it has ridges to catch all the good stuff.'
- Lime Juice - Lemon will do in a pinch.
- Cilantro - Love it or loathe it. If it tastes like soap to you, try chopped green onions or parsley and carry on proudly.
Variations
Want to mix it up? Throw in some grilled chicken, swap the herbs, crank the heat, or top it with chips—this salad’s down for anything.
- Add protein - Toss in grilled chicken, shrimp, or even crispy bacon if you’re feeling extra. It turns snacky salad into a full-blown meal.
- Make it spicy - Crank up the heat with diced jalapeños, a squirt of sriracha, or a dash of hot sauce. Mild is cute, but spicy is fun.
- Swap the pasta - Want to skip the carbs? Use cooked quinoa, cauliflower rice, or even chopped-up zucchini. Still tasty, still extra.
- Mix up the herbs - Cilantro’s classic, but basil, mint, or chives can give this salad a totally different (but still delicious) vibe.
Equipment
You don’t need fancy gear to make this magic happen—just the basics. A big pot for boiling pasta (the bigger the better, less boil-over drama), a skillet to get your corn nice and toasty, and a mixing bowl that can handle a party. Bonus points if you’ve got a zester for that lime, but honestly, a grater or just extra lime juice works too. A wooden spoon, a knife that’s not completely dull, and a sense of adventure are really all you need. This is low-maintenance cooking at its finest.
Storage
Storing this beauty is as chill as the recipe itself. Just scoop any leftovers into an airtight container and pop it in the fridge—it’ll keep for about 3 days, maybe longer if you’re living on the edge. Give it a quick stir before serving, and if it’s looking a little dry, hit it with a splash of lime juice or a spoonful of mayo to bring it back to life.
Top Tip
If you’re taking it to a party and made ahead of time. I would wait to add the mayo mixture until you are ready to serve. The pasta can absorb sauce and make it the pasta a sticky texture. Just keep the sauce, pasta and cilantro separate for a bit.
FAQ
Yep! In fact, it’s even better after it chills for a bit. I prefer it cold.
Not at all. It adds a little smoky oomph, but if you're short on time (or energy), plain ol’ cooked corn totally works. This salad is forgiving like that. Trader Joe's roasted corn in the freezer section is a great time hack.
Mild by default, but it’s ready to party if you are. Add jalapeños, chili flakes, hot sauce—whatever brings the heat without setting off the fire alarm.
Totally fair. Swap it for parsley, green onions, or just skip it entirely. No judgment here, your taste buds, your rules.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Elotes pasta salad:
Print
Elotes Pasta Salad
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Elotes Pasta Salad is your new go-to for when you want to impress friends and family without trying too hard. It’s got all the bold, messy goodness of Mexican street corn—creamy, cheesy, tangy, with a little kick—tossed together with pasta for maximum flavor. Perfect for cookouts, potlucks, or just eating straight from the bowl in front of the fridge. No culinary degree required, just a good appetite and questionable self-control.
Ingredients
16 ounces (1lb) of Fusilli pasta
16 ounces roasted cooked corn (4 ears of corn)
⅓ cup of Mexican crema
¾ cup mayonnaise
⅔ cup of cotija grated cheese
Juice of 2-3 limes (Start with 2 and then you can always add more).
Zest of 1 lime
¼ cup of olive oil
½ teaspoon of Ancho chile powder (affiliate link)
2 teaspoons of sea salt
1 teaspoon ground coriander
½ tablespoon ground cumin
Instructions
- Char / Grill corn on the cob (you want the kernels to start blistering and turning golden brown). This is infusing flavor into the corn. If cooking on stove, use med - high heat. Might take 10 minutes or so achieve the charred look. Set aside to cool.
- If using corn on the cob, cut kernels off cobs and set aside
- Use a large stock pot (affiliate link) and fill with hot water. Be sure to heavily salt the cooking water (you want it to taste like sea water, trust me the pasta won't taste that salty) and bring to a rolling boil. Add pasta and stir. Cook according to package usually 8-10 minutes. Taste the pasta before draining (It should be soft with a little resistance to be Al Dente).
- Drain pasta when cooked. Don't rinse pasta. Add a ¼ cup of olive oil to the pasta and stir (this will help it from sticking as it cools).
- In a separate bowl combine the mayonnaise, Mexican crema, lime zest, lime juice, ground coriander, cumin, salt, Chile Powder and paprika. Mix until smooth and combined.
- Add crema mixture and corn to the cooked pasta and mix thoroughly.
- Add grated Cotija cheese (Save a little for topping) and stir.
- Top with fresh chopped cilantro and remaining Cotija cheese.
- Serve warm or place in refrigerator to chill.
Notes
Can be served hot or cold.
If the dressing is too thick you can add a splash of lime juice or tiny bit of water to thin it out a little. We're going for creamy, not gluey.
Feel free to add protein, crank up the heat, swap the herbs—this salad plays well with chaos. You can have lots of fun with the variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main, Sides
- Cuisine: Mexican
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