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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.
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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.