This Corn Elote Pasta Salad is a fun twist on the classic street food! It brings all the tasty flavors of Mexican elote into a dish that’s perfect for summer. The combination of pasta and corn makes it an exciting addition to any meal.
This recipe addresses the challenge of creating a tasty, quick pasta salad using frozen corn for summer gatherings and BBQs.
I often struggle with finding sides that everyone can enjoy, especially during those hot days when I’m looking for something refreshing and satisfying. This salad is a crowd-pleaser that works well for BBQs and potlucks. You won’t have to worry about anyone turning it down!
What I love about this recipe is how quick and easy it is. In just about 10 minutes of prep and 15 minutes of cooking, you have a creamy, zesty salad that lasts in the fridge for days. It’s budget-friendly too, which is always a plus!
Why You Will Love This Recipe
- Flavor Fusion , This pasta salad brings together all the delicious smoky, creamy, and zesty notes of traditional Mexican elote, making it a standout dish.
- Cool and Creamy , The combination of mayonnaise and Greek yogurt adds a satisfying creaminess that perfectly complements the sweet corn and tangy flavors.
- Quick and Easy , With a short prep time, you can whip up this salad in no time, making it a convenient option for summer BBQs and potlucks.
- Leftover Friendly , Storing leftovers is easy; just pop them in an airtight container, and they’re good for up to four days, making it perfect for meal prep.
Ingredient Notes
- Frozen corn: The star of this dish! It brings that classic street corn vibe. Grab sweet corn for the best taste; frozen is super convenient.
- Ditalini pasta: This pasta’s small shape really holds onto the dressing and corn. If you can’t find it, small shells or elbow pasta work just fine!
- Queso fresco: It adds that creamy, crumbly texture. If you can’t find it, cotija cheese or feta are great alternatives for a similar taste.
- Mayonnaise: This brings creaminess and ties everything together. I like to use the regular stuff, but Greek yogurt could work for a lighter twist.
- Greek yogurt: It gives a nice tang and thickness to the dressing. If you’re not a fan, sour cream can step in and do the job!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If leftovers are too thick after chilling, consider stirring in a splash of lime juice or Greek yogurt to make it creamier.
- When the corn isn’t charred enough, increasing the heat and stirring occasionally will help achieve that desired golden color.
- If you find the salad lacks flavor, adjusting the spices and ensuring the dressing is mixed well can significantly improve its taste.
- For a fresh and tasty side, letting the pasta salad chill for at least one hour allows the flavors to meld beautifully.
- If you’re using frozen corn, grilling or charring it can help retain that sweet, fresh flavor in your elote pasta salad.
Serving Suggestions
- Serve elote pasta salad alongside grilled honey lime chicken for a complete meal. This dish also complements turkey burgers well, making it a versatile choice.
- Consider using the elote pasta salad in a summer BBQ or potluck event. It pairs nicely with turkey or vegetarian options, making it appropriate for various occasions.
- Top the salad with a drizzle of lime dressing for added flavor. A sprinkle of cilantro brightens the dish and complements the other ingredients.
Storage Guidelines
- To keep your elote pasta salad fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. This retains moisture and flavor.
- Freezing: Place the salad in a freezer bag, remove excess air, and freeze for up to 2 months. Thaw in the fridge overnight.
- Serving Temperature: For best taste, enjoy your pasta salad chilled. Let it rest at room temperature for 15 minutes before serving.
Recipe Variations
- You can use cotija cheese instead of queso fresco for a saltier flavor profile.
- Add 1 teaspoon of regular chili powder to impart a milder spice compared to chipotle chili powder.
- Either feta or grated Parmesan can replace queso fresco if you want a different cheese experience.
- If you prefer larger portions, mix 4 cups of corn, 16 oz. of pasta, and double the other ingredients.
Did you make this recipe? Scroll down to leave a star rating and review!
Elote (Street Corn) Pasta Salad
A deliciously creamy and flavorful pasta salad featuring a Mexican street corn theme, packed with vibrant ingredients.
Equipment
- Large skillet
- Small bowl
- Large Bowl
Ingredients
- ½ tsp chipotle chili powder (1.5g)
- ½ tsp ground cumin (1.5g)
- ½ tsp smoked paprika (1.5g)
- ½ tsp salt (3g)
- ¼ tsp black pepper (1g)
- 1 Tbsp cooking oil (15ml)
- 2 cups frozen corn (250g)
- 1 cup red onion (136g), diced
- ½ cup poblano peppers (65g), diced
- ½ tsp garlic cloves (2g), minced
- 8 oz. ditalini pasta (225g), uncooked
- ¼ cup mayonnaise (60g)
- ¼ cup Greek yogurt (60g)
- 1 Tbsp lime juice (15ml)
- ¼ cup reserved pasta water (60ml)
- ½ cup green onion (35g), sliced
- ½ cup queso fresco (60g), crumbled
Instructions
- Start by warming the cooking oil in a skillet over medium heat. Add the chipotle chili powder, ground cumin, smoked paprika, salt, and black pepper. They are ready when the spices release a warm, toasty aroma. Be careful not to burn them to avoid bitterness.
- Add the frozen corn to the skillet and sauté for a few minutes until it takes on a beautiful golden color and shows slight char on some of the kernels. Stir occasionally to avoid burning; it should have smoky sweetness, not scorched bits.
- Toss in the diced red onion, poblano peppers, and minced garlic once the corn is ready. Cook until all the vegetables are soft and aromatic, filling your kitchen with a delightful scent. Avoid browning the garlic too much as it can become bitter.
- While the corn and veggies are cooking, boil a pot of water and cook the ditalini pasta until al dente. It should be firm but not hard when you bite into it. Remember to save a bit of that pasta water before draining, which will help your salad.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, and reserved pasta water until you have a creamy, smooth dressing that is zesty enough to brighten your salad. If it is too thick, add a splash more pasta water.
- In a large bowl, combine the pasta, the corn mixture, and the dressing. Mix well until everything is coated, and the colors look vibrant and inviting. Taste and adjust the seasonings to your liking.
- Sprinkle the sliced green onions and crumbled queso fresco over the salad for added freshness and creaminess. Let it chill in the fridge for at least an hour if you can; flavors deepen when it cools, though it can be enjoyed right away.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Stir in a splash of lime juice or Greek yogurt to make it creamier if leftovers are too thick after chilling. Increase the heat and stir occasionally to achieve the desired golden color if the corn is not charred enough. Adjust the spices and ensure the dressing is well mixed if the salad lacks flavor. Chilling for at least one hour allows the flavors to meld beautifully.
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