Can I make this ahead of time?

Yep! In fact, it’s even better after it chills for a bit. I prefer it cold.

Do I have to char the corn?

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.

What if I hate cilantro?

Totally fair. Swap it for parsley, green onions, or just skip it entirely. No judgment here, your taste buds, your rules.

Elotes Pasta Salad - Eating The Kitchen

Name: Elotes Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 16 ounces (1lb) of Fusilli pasta; 16 ounces roasted cooked corn (4 ears of corn); 1/3 cup of Mexican crema; 3/4 cup mayonnaise; 2/3 cup of cotija grated cheese; Juice of 2-3 limes (Start with 2 and then you can always add more).; Zest of 1 lime; 1/4 cup of olive oil; 1/2 teaspoon of Ancho chile powder; 2 teaspoons of sea salt; 1 teaspoon ground coriander; 1/2 tablespoon ground cumin

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

Scale

16 ounces (1lb) of Fusilli pasta

16 ounces roasted cooked corn (4 ears of corn)

1/3 cup of Mexican crema

3/4 cup mayonnaise

2/3 cup of cotija grated cheese

Juice of 2-3 limes (Start with 2 and then you can always add more).

Zest of 1 lime

1/4 cup of olive oil

1/2 teaspoon of Ancho chile powder (affiliate link)

2 teaspoons of sea salt

1 teaspoon ground coriander

1/2 tablespoon ground cumin

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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 1/4 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.

Equipment

stock pot

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(affiliate link)

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