Elote Pasta Salad (Mexican Street Corn Pasta Salad)
This elote pasta salad (or Mexican street corn pasta salad) is the ultimate healthy and flavorful cold pasta salad for your next gathering! This vibrant Mexican-style dish combines tender corn, pasta, and tomatoes, all tossed in a flavorful, creamy dressing. This dish pairs perfectly with grilled meats and is the ultimate side dish for a backyard BBQ!
Love the elote flavor?? Try this elote enchilada skillet!
Recipe Ingredients
You’ll need the following ingredients to make this elote pasta salad recipe:
For the dressing
For the pasta salad
Ingredient Notes & Substitutions
Pasta: I prefer rotini pasta for this recipe because those little nooks and crannies really hold the delicious dressing so well! However, feel free to use what you have on hand. Macaroni and ditalini also work well.
Corn: I prefer frozen corn, but canned corn works also!
Greek yogurt: The tang of the Greek yogurt really adds great flavor to this salad and also makes it bit healthier, too! I also make it with half mayo and half sour cream as well and it’s equally delish!
Jalapeno: I remove the seeds and membranes for less heat, while still keeping the flavor. However, you can leave them out if you like.
Expert Tips
- Versatile dressing: This elote salad dressing is excellent on other green salads as well, and also doubles as a dip for potatoes and corn fritters!
- Make-ahead tip: This salad is perfect for parties, BBQs, and potlucks – it’s always a crowd-pleaser! Make the salad and dressing the day before and toss with the dressing right before serving.
- Storage: This cold pasta salad will keep in the fridge in an airtight container for 5 days.
More Salads For Parties
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Thank you! ~ Casey
Elote Pasta Salad {Mexican Street Corn Pasta Salad}
Ingredients
Dressing Ingredients
- 1/2 cup Greek yogurt or sub 1/4 cup mayo + 1/4 cup sour cream
- 3 tbsp lime juice
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp red pepper flakes optional, for a little heat
- 1/8 tsp EACH coarse salt and black pepper
For the salad
- 2 cups frozen corn, defrosted
- 8 oz. pasta, your favorite shape 2 1/2 cups dry pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cotija cheese, crumbled
- 1/8 cup cilantro, finely chopped
- 3 green onions, finely chopped
- 1-2 jalapeno, seeded and chopped optional, for a little heat
Instructions
- Prep: Cook pasta according to package directions. Drain and set aside to cool.
- Make the dressing: To a small bowl, add the dressing ingredients. Whis together until well combined. Set aside.
- Assemble: To a large bowl, add the cooled pasta and the remainder of the salad ingredients. Toss until everything is well coated with the dressing. I like serving this salad right after tossing it in the dressing OR if you make it ahead, toss it with the dressing right before you're ready to serve.
This is our go-to summer BBQ salad! I hope you love it as much as we do! XO ~ Casey