Elote-Style Pasta Salad Recipe

I have a soft spot for anything inspired by Mexican street corn. The first time I had elote from a food stand, it was messy, dripping everywhere, and completely unforgettable. Sweet corn, tangy lime, salty cheese. I was hooked before I even finished the cob.

This pasta salad happened almost by accident. I needed something easy to carry to a beach picnic, something that wouldn’t melt, wilt, or bore people. I stared at a bowl of corn and thought, why not turn that flavor into a full meal?

It ended up being the first empty bowl of the day. Ever since then, I’ve brought it to cookouts, potlucks, random weeknight dinners, and even made it just for myself when I wanted something bright and satisfying.

It’s one of those dishes that tastes like you tried really hard, even when you didn’t.

Ingredients I Used for the Recipe

• ½ lb short-form pasta (fusilli works great) – This holds onto the creamy dressing without getting heavy.
• 32 oz cooked corn (about 5 cobs) – The star of the show. Sweet, slightly crisp corn gives the whole salad its personality.
• ¾ cup mayonnaise – Creates that classic creamy elote coating that clings to everything.
• Zest and juice of 3 limes – Adds brightness and cuts through the richness.
• 1 tablespoon cumin – Gives a warm, earthy backbone.
• 1 tablespoon chili powder – Brings depth and that street corn flavor.
• 1 teaspoon paprika (plus extra for garnish) – Adds subtle smokiness and color.
• 1 teaspoon ground coriander – A little citrusy note that makes the sauce taste layered.
• 2 teaspoons kosher salt – Wakes up all the flavors.
• 1 teaspoon cayenne (optional) – For a gentle kick if you like heat.
• ⅔ cup cotija cheese, crumbled – Salty, crumbly, and essential to that true elote vibe.
• ¼ cup fresh cilantro, chopped – Brings freshness at the very end so the salad doesn’t feel heavy.

How to make Elote-Style Pasta Salad (Mexican Street Corn)?

Step 1 – Cook the Pasta

Boil the pasta according to the package directions. Nothing fancy here. Just make sure it’s al dente so it doesn’t get mushy later.

After draining, rinse it with cool water. I didn’t do this the first time and ended up with a sticky clump. Lesson learned.

Step 2 – Prepare the Corn

You can grill it, boil it, use frozen, or even canned if that’s what you have. I’ve tried every version and they all work.

Grilled corn adds a little char that feels extra special, but honestly, this salad is forgiving.

Step 3 – Make the Flavor-Packed Sauce

In a large bowl, stir together the mayonnaise, lime zest, lime juice, cumin, chili powder, paprika, coriander, salt, and cayenne if using.

Taste it. It’s going to seem strong. That’s exactly how it should be. Once the pasta and corn go in, everything balances out.

Step 4 – Combine Pasta, Corn, and Dressing

Add the cooled pasta and corn into the bowl with the sauce. Mix thoroughly so every piece gets coated.

This is where it starts looking like something you want to eat straight from the spoon. I may or may not do that every time.

Step 5 – Fold in the Cheese

Crumble the cotija with your hands and gently mix it in. It doesn’t melt. It stays crumbly and gives little salty pops throughout the salad.

Save a bit for the top if you like a prettier finish.

Step 6 – Add the Cilantro Last

Stir in the chopped cilantro right before serving. Adding it too early dulls the flavor, and this dish is all about freshness.

Finish with a sprinkle of extra cheese and a dusting of paprika.

How I Like to Serve It (And Make It Ahead Without Regret)

This pasta salad is flexible. I serve it cold when it’s been sitting in the fridge, or at room temperature if I just made it. Both are great, just different moods.

For parties, I usually let it sit out a bit so the flavors wake up. Straight-from-the-fridge pasta salad can taste a little muted.

If I’m making it ahead, I keep the sauce separate and mix everything together closer to serving time. Pasta loves to soak up dressing, which can leave things dry the next day.

If it does dry out, don’t panic. Just stir in a spoonful of mayo and a squeeze of lime. It comes right back to life.

I’ve also added grilled chicken before to turn it into a full meal. That version disappears even faster.

Tips That Made a Big Difference for Me

Rinse the Pasta and Let It Cool

This keeps the noodles from clumping together and stops them from overcooking. I used to skip this step and always regretted it.

Don’t Be Afraid of Bold Seasoning

The dressing should taste punchy before mixing. Once combined, it mellows out into that classic tangy elote flavor.

Use Fresh Lime, Not Bottled

I tried bottled juice once when I was in a rush. It tasted flat. Fresh lime is what gives this dish its personality.

Crumble the Cheese by Hand

It gives better texture than pre-crumbled. Plus, it’s oddly satisfying.

Add Cilantro Right Before Serving

This keeps it bright and fresh instead of wilted and dull.

It Gets Better After a Few Hours

The flavors settle into each other. I actually like it more later the same day.

The Reason This Pasta Salad Never Gets Old for Me

Some recipes are practical. Some are impressive. This one is just fun. It’s colorful, a little messy, and packed with flavor that doesn’t feel fussy.

I love that it works for a backyard barbecue, a weekday lunch, or standing at the counter eating it straight from the bowl. Which, if I’m honest, happens more than I plan.

Every time I make it, someone asks for the recipe. Not because it’s complicated, but because it tastes like something you’d order somewhere, not something you tossed together at home.

And that’s my favorite kind of cooking. Simple food that surprises people.

If you try it, don’t stress about making it perfect. This is one of those dishes that forgives you and still turns out delicious.