Elote Pasta Salad (Mexican Street Corn-Inspired Pasta Salad)
Looking for the ultimate summer side dish? This elote pasta salad combines the creamy, tangy goodness of Mexican street corn with tender ditalini pasta for a flavor-packed dish that’s anything but boring. Whether you're heading to a BBQ or just need a quick weeknight side, this recipe is easy to throw together and delivers big on taste. It’s best enjoyed fresh, but if you’ve got leftovers, a quick splash of lime juice or dollop of sour cream can bring it right back to life. Grab your corn, cotija, and cilantro — we’re making magic.
Ingredients
- 400 g ditalini pasta or any other pasta of choice
- 2 cans of corn drained (optional: char the corn on a skillet or grill for extra flavor!)
- ½ cup sour cream
- ½ cup mayo
- ½ cup cotija cheese crumbled
- 1 bunch green onion thinly sliced
- 1 shallot finely chopped
- 1 cup cilantro chopped (about ½–1 bunch)
- Juice of 2 limes
- Zest of 2 limes
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
Instructions
Cook the pasta
- Boil the ditalini according to package directions. Drain and rinse with cold water to stop the cooking. Set aside to cool.
(Optional) Char the corn
- Want that roasted elote flavor? Sauté the drained corn in a hot skillet with a bit of oil until it gets golden and slightly charred — or use grilled corn on the cob and cut it off the cob. Otherwise, canned corn works just fine, too!
Make the dressing
- In a large bowl, mix together the sour cream, cotija cheese, mayo, lime juice, lime zest, garlic powder, cumin, salt, pepper, and chili powder until smooth and creamy.
Assemble the salad
- Add the cooled pasta, corn, green onions, shallot, and cilantro to the dressing. Toss until everything is well coated.
Chill and serve
- Refrigerate for at least 30 minutes before serving. Best enjoyed the same day.
- Leftovers? Freshen it up with a little lime juice or a small spoonful of sour cream to bring the creaminess back.
Notes
- More Corn: Feel free to add extra corn if you love it — there’s no such thing as too much.
- Corn Options: Canned, boiled, grilled, or charred corn all work great. Use whatever’s easiest or most flavorful for you.
- More Protein: Add Greek yogurt to the dressing or use a protein pasta to boost the protein content. You can also mix in grilled or shredded chicken.
- Gluten-Free Option: Swap in a gluten-free pasta if needed — I love ditalini because it’s fun to eat, shaped similarly to the corn, and holds the sauce well.
- Shallot Swap: If you’re not into that oniony flavor, feel free to skip the shallot.
- Spice Level: Add more chili powder or a dash of hot sauce if you want an extra kick.
- Leftovers: Best enjoyed fresh. If it dries out in the fridge, revive it with a splash of lime juice or sour cream.
- Make Ahead: You can prep the dressing up to 2 days ahead and store it in the fridge.
