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If you love the flavors of Mexican street corn (Elote), you’ll fall hard for this Easy Elote Pasta Salad. It’s the perfect addition to your next cookout, picnic, or potluck – creamy, zesty, smoky, and just the right kick of heat.
Sweet corn kernels, chewy al dente pasta, and a bold lime – chili dressing come together in a crave – worthy side dish that’s easy to toss together in one large bowl.
Why You’ll Love This Recipe
- Inspired by Elote – this pasta salad captures the bold flavors of Mexico’s famous street corn with a creamy, tangy, and smoky twist.
- Loaded with texture and flavor – crisp roasted corn, crumbled cotija cheese, and tender pasta tossed in a bold chili – lime sauce.
- Make-ahead friendly – tastes even better chilled, making it a perfect pasta salad recipe for summer gatherings.
- Simple ingredients – uses pantry staples and fresh seasonal produce – no fancy stuff here!
- Customizable – add grilled jalapeño, cherry tomatoes, or bell pepper for even more flavor and color.
What is Ditalini Pasta?
Ditalini is a small, tube-shaped pasta – shorter than macaroni and perfect for scooping up creamy dressings.
Its name means “little thimbles” in Italian, and it’s often used in soups, but it works beautifully in cold pasta salad recipes because it holds the dressing and mix-ins in every bite.
Can’t find Ditalini? Try it with farfalle, cavatappi, gemelli, or fusilli – any short pasta shape that holds onto creamy sauces will do the trick.
Ingredients You’ll Need
For the Dressing:
- ½ cup mayonnaise – for that creamy base.
- ¼ cup sour cream – adds tang and richness.
- 2 garlic cloves, minced – use a sharp knife or microplane.
- Juice from 1 fresh lime – bright and citrusy; add lime zest for more punch!
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper – adds just a little heat.
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Pasta Salad:
- 12 oz Ditalini pasta – or your favorite small pasta.
- 16 oz grilled or roasted corn – use fresh corn cobs, canned corn, or even frozen. Grilling brings out amazing flavor.
- ¼ cup chopped fresh cilantro
- ¼ cup red onion, finely diced
- ⅓ cup crumbled Cotija cheese – add more on top as a final garnish.
How to Make It
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add ditalini and cook until al dente, following the package instructions. Drain and rinse under cold water to stop the cooking process and cool the pasta. - Grill or Pan-Roast the Corn:
If using corn on the cob, grill or sear the cobs in a hot pan until lightly charred, then cut off the kernels. For a shortcut, sauté canned corn in a bit of olive oil and butter until golden brown. - Make the Dressing:
In a small bowl, whisk together mayo, sour cream, garlic, fresh lime juice, spices, salt, and pepper until smooth and creamy.
4. Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, corn, red onion, cilantro, and Cotija. Pour the dressing over everything and toss gently to coat.
5. Serve or Chill:
Serve immediately, or refrigerate for 1–2 hours to let the flavors develop. Top with extra crumbled cheese, lime zest, and a drizzle of olive oil if desired.
Recipe Tips
- Roasted corn equals major flavor – Don’t skip the grill or pan-sear step if you want that authentic smoky flavor!
- Cool your pasta completely before adding the dressing to avoid a greasy or mushy texture.
- Want more heat? Add diced jalapeño, extra cayenne pepper, or even hot sauce.
- Make it colorful – Toss in chopped bell pepper or halved cherry tomatoes for extra brightness.
- Substitutions: No cotija? Try feta or queso fresco. No Ditalini? Use Cavatappi, Fusilli, or Farfalle.
Storage
Store the salad in an airtight container in the fridge for up to 3 days.
Before serving, give it a quick stir and taste – it may need a splash of lime juice or a spoon of mayo to refresh the flavors.
More Recipes Like This
- Grilled Corn On The Cob In Husk
- Slow Cooker Pulled Pork Carnitas
- Avocado Chicken Salad
- Chickpea Quinoa Recipe
- Salad With Orzo Pasta
Elote Pasta Salad Recipe
Video
Ingredients
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 garlic cloves, minced
- Juice from 1 lime
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Pasta Salad:
- 12 oz ditalini pasta, or other small pasta like cavatappi, farfalle, or fusilli
- 16 oz grilled or roasted corn kernels, from fresh cobs, canned, or frozen
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ⅓ cup crumbled cotija cheese, plus more for topping
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the ditalini and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking.
Prepare the Corn:
- If using fresh corn on the cob, grill or pan-sear until lightly charred. Use a sharp knife to cut off the kernels. If using canned or frozen corn, heat in a dry skillet with a little olive oil and butter until golden.
Make the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, garlic, lime juice, chili powder, cumin, paprika, cayenne, salt, and pepper until smooth.
Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta, corn, red onion, cilantro, and cotija cheese. Pour the dressing over and toss until evenly coated.
Serve or Chill:
- Garnish with extra cotija, lime zest, or a drizzle of olive oil. Serve immediately, or refrigerate for 1–2 hours for even better flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
