If you love the bold, tangy flavors of Mexican street corn (elote) and the comforting appeal of a creamy pasta salad, this Creamy Mexican Street Corn Pasta Salad (Elote-Style) is about to become your new obsession. It brings together everything we crave in warm-weather cooking: charred sweet corn, tender pasta, zesty lime, smoky spices, and a luxuriously creamy dressing that coats every bite.

This dish isn’t just another pasta salad. It’s a flavor-packed, crowd-pleasing recipe inspired by traditional Mexican elote, reimagined into a hearty yet refreshing side or main dish. Whether you’re hosting a summer barbecue, planning a picnic, or looking for a make-ahead potluck favorite, this elote-style pasta salad delivers big flavor with minimal effort.

What Makes This Elote Pasta Salad Special?

Traditional elote is grilled corn slathered with mayonnaise, lime juice, chili powder, and crumbly cheese. In this recipe, we take those iconic flavors and marry them with pasta for a dish that’s creamy, tangy, smoky, and slightly spicy, all at once.

Unlike overly heavy pasta salads, this version strikes a perfect balance. The dressing is rich but brightened with fresh lime juice. The corn adds sweetness and char, while cotija cheese gives it that unmistakable salty bite. Fresh herbs and crunchy vegetables keep everything lively and textured.

Ingredients

Elbow pasta or short pasta of choice
Fresh corn (grilled or pan-charred)
Mayonnaise
Sour cream
Fresh lime juice
Garlic, finely minced
Chili powder
Smoked paprika
Salt
Black pepper
Cotija cheese, crumbled
Fresh cilantro, chopped
Red onion, finely diced
Jalapeño, optional, finely minced

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and rinse briefly with cool water. Set aside.
Heat a grill pan or skillet over medium-high heat. Add corn kernels and cook until lightly charred, stirring occasionally. Remove from heat and let cool.
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and black pepper until smooth.
Add the cooked pasta to the bowl and toss gently to coat with the creamy dressing.
Fold in the charred corn, red onion, jalapeño (if using), cotija cheese, and fresh cilantro.
Taste and adjust seasoning with additional salt, lime juice, or chili powder as needed.
Chill for at least 20 minutes before serving to allow flavors to meld.

Flavor Tips for the Best Results

Char the corn properly: Don’t rush this step. Those caramelized bits add depth and smoky flavor.
Use fresh lime juice: Bottled juice won’t deliver the same brightness.
Don’t overcook the pasta: Slightly firm pasta holds up better once mixed with dressing.
Balance the heat: Add jalapeño gradually so the spice doesn’t overpower the dish.

Variations You’ll Love

Protein-Packed Version
Add grilled chicken, shrimp, or even black beans to turn this into a satisfying main course.

Healthier Swap
Use Greek yogurt in place of some or all of the mayonnaise for a lighter, protein-rich dressing.

Vegan Elote Pasta Salad
Use vegan mayo, dairy-free sour cream, and nutritional yeast instead of cotija cheese.

Extra Smoky Flavor
Add a pinch of chipotle powder or finely chopped chipotle peppers in adobo.

Serving Suggestions

This creamy Mexican street corn pasta salad pairs beautifully with grilled meats, tacos, burgers, or roasted vegetables. It’s equally delicious served cold or slightly chilled, making it ideal for outdoor events, meal prep, or weekday lunches.

Serve it in a large bowl with extra lime wedges and chili powder on the side so everyone can customize their plate.

Cultural Inspiration: Elote Meets Pasta

Elote is a beloved Mexican street food enjoyed across Mexico, often sold from street carts and eaten straight off the cob. By combining elote flavors with pasta, this recipe celebrates cultural fusion cooking, honoring traditional flavors while adapting them to modern, global food culture.

This elote-style pasta salad is not meant to replace the classic, but rather to showcase how versatile and adaptable those flavors can be.

Storage and Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
If making ahead, reserve a small amount of dressing to refresh the salad before serving.
Stir well before serving, as the dressing may thicken when chilled.

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