This post may contain affiliate links. Please read our disclosure policy.
Elote Pasta Salad is a creamy cold salad with tangy lime juice and zest, tons of flavor and sweet pops of corn! If you want to be bring the most popular side dish to your next cookout, you’ve gotta make this street corn pasta salad.
Corn is in peak season and since elote street corn is one of the best flavors, I am always looking for ways to incorporate this fresh and addictive combination into recipes. Like my Fried Chicken Street Corn Tacos or my Brisket Street Corn Sliders. You can also skip the pasta and just make my Street Corn Salad.
Why You’ll Love Elote Pasta Salad
- Incredible, Addictive Flavor – from the onions to the garlic, freshly squeezed lime juice and zest, creamy mayo, sweet pops of corn and hearty macaroni pasta, the flavor is so insane you can make this a meal.
- 20 Minute Recipe – you can whip up this recipe so easily and quick!
- Make-Ahead Friendly – of course it just gets better as it sits and the flavors meld together. So make this 1-2 days before you plan to serve it.
- Perfect for Cookouts – summer is pasta salad season and this is such a popular and beloved recipe by all who try it.
Key Ingredients
If you love elote, you are going to lose your mind when you try this street corn pasta salad. What’s even better, is how simple and cheap these ingredients are:
Macaroni Salad – elbow macaroni is my go-to but you can use your favorite short pasta.
Corn – fresh off the cob is best, but frozen corn works too.
Mayo – some mayo will add a creamy decadence.
Sour Cream – also used for the base of the cream sauce, but freshens up the mayo so it’s not too heavy.
Limes – we use the zest and the juice.
Cojita Cheese – a crumbling mexican cheese (similar to queso fresco or feta)
Seasonings – chili powder, cajun seasoning and salt and pepper
Red Onion – half a red onion is diced up and added.
Garlic – two cloves are finely minced. Don’t worry, it’s not overpowering.
Jalapeno – this adds a little kick of heat.
Cilantro – herby and fresh!
How to Make Elote Pasta Salad
Boil Pasta & Grill Corn
Bring a pot of salted water to a boil. Get your corn grilled up in a pan (or on the grill if you’re already grilling other stuff) over medium high heat. Rotate the corn the ensure it gets color on each side. Once the corn cools, remove the kernels.
Cook the pasta to al dente according to the package instructions. Rinse immediately in cold water.
Make the Sauce
In a medium bowl, combine the mayo, sour cream, lime juice and zest, and seasonings. Mix it well, taste and adjust if needed.
Assemble Pasta Salad
To an extra large bowl, combine the cooled macaroni, corn kernels, red onion, garlic, cilantro and jalapeno. Sprinkle over the cheese and pour in the dressing in increments and you toss to combine all the ingredients. I like to reserve a little dressing to add in just before serving as the pasta absorbs some of the liquid. Be sure to give this elote pasta salad a good toss before serving.
Can You Make This Ahead?
Yes, absolutely. Pasta salads only get better as they sit in the fridge and the flavors all meld together. Make this 1-2 days before you plan to serve it. Just be sure it’s tightly sealed in the fridge to avoid it picking up any other flavors or odors.
Looking for More Pasta Salad Recipes?
The Best Macaroni Salad
Elote Street Corn Salad
Creamy Pea and Bacon Pasta Salad
Banana Pudding
I hope you enjoy this Street Corn Elote Pasta Salad recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Street Corn Elote Pasta Salad
Ingredients
- 10 oz dry macaroni noodles
- 5 corn ears
- 2/3 cup mayonnaise
- 3/4 cup sour cream
- 1 lime, zest of
- 1/4 cup lime juice
- 1 teaspoon cajun seasoning
- 1/2 teaspoon chili powder more for sprinkling on top before serving
- 1/2 red onion, diced
- 1 jalapeno, finely diced
- 1/2 cup cilantro, diced
- 2 garlic cloves, minced or grated
- 1/3 cup cojita cheese sub with feta or queso fresco
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Bring a pot of salted water to a boil. Get your corn grilled up in a pan (or on the grill) over medium high heat. Rotate the corn the ensure it gets color on each side. Once the corn cools, remove the kernels.
- Cook the pasta to al dente according to the package instructions. Rinse immediately in cold water to cool.
- In a medium bowl, combine the mayo, sour cream, lime juice and zest, and seasonings. Mix it well, taste and adjust if needed.
- To an extra large bowl, combine the cooled macaroni, corn kernels, red onion, garlic, cilantro and jalapenos. Sprinkle over the cheese and pour in the dressing in increments and you toss to combine all the ingredients.
- I like to reserve a little dressing to add in just before serving as the pasta absorbs some of the liquid. Be sure to give this elote pasta salad a good toss before serving.
I have nowhere to grill anything. Can I use the air fryer for my fresh corn?
Hi JoAnn! The air fryer wouldn’t likely char the corn. I’d just scrape the kernels off the cob and saute them in a pan with just 1 tablespoon of olive oil over medium heat until they get some good color.