This is one of those recipes I started making on a whim and now it shows up everywhere. Backyard dinners, quick weekday meals, even those last minute potlucks where I need something that feels fun but still easy. It has that bold street corn flavor, but turned into something hearty enough to be called dinner.
I love how this dish balances creamy, smoky, tangy, and just a little bit spicy. The charred corn gives it depth, while lime keeps everything bright and fresh. And when you toss it all with tender pasta, it becomes comfort food with personality.
Another reason I keep coming back to it is how practical it is. Frozen corn works beautifully, which means I can make this any time of year without chasing peak produce. It’s budget friendly, flexible, and honestly hard to mess up.
If you’ve ever had classic street corn, you already know the vibe. This pasta salad carries those same flavors, just in a bigger, scoopable, shareable form that disappears fast once it hits the table.
Ingredients Needed for the Recipe
- Chipotle chili powder – Adds smoky heat and gives the salad its signature street corn flavor.
- Ground cumin – Brings warmth and a slightly earthy depth to the seasoning mix.
- Smoked paprika – Enhances the charred taste without needing an actual grill.
- Salt – Balances and sharpens all the flavors.
- Black pepper – Adds a mild bite that keeps the creaminess from feeling too heavy.
- Cooking oil – Helps sauté the vegetables and develop that light char on the corn.
- Frozen corn – The star ingredient, sweet and perfect for caramelizing in a hot pan.
- Red onion – Adds crunch and a little sharpness for contrast.
- Poblano peppers – Provide gentle heat and a slightly smoky, green flavor.
- Garlic – Gives the base a savory backbone.
- Ditalini pasta – Small, tender pasta that holds the dressing in every bite.
- Mayonnaise – Creates the creamy texture associated with traditional street corn.
- Greek yogurt – Lightens the dressing while adding tanginess.
- Lime juice – Brightens everything and ties all the flavors together.
- Reserved pasta water – Helps loosen the dressing so it coats smoothly.
- Green onions – Add freshness and a mild onion flavor at the end.
- Queso fresco – A crumbly, salty cheese that finishes the salad with richness.
Why This Pasta Salad Works So Well
The magic of this recipe is in contrast. You get sweet corn against smoky spices, creamy dressing against pops of lime, and soft pasta with little bursts of crunch from onion and peppers. Every bite feels layered without being complicated.
Cooking the corn in a hot skillet instead of boiling it makes a huge difference. That quick char adds depth that makes the whole dish taste like it came off a grill, even if you made it on a Tuesday night in your kitchen.
I also like that the dressing is not overly heavy. The mix of mayo and Greek yogurt keeps it creamy but still fresh, so it doesn’t feel like a typical dense pasta salad.
How to make Elote (Street Corn) Pasta Salad?
Step 1 – Prep the Ingredients
Start by chopping the red onion, poblano, and green onions so everything is ready to go. Having it prepped ahead makes the cooking process fast and stress free.
Measure out the spices into a small bowl and mix them together. This simple step ensures the seasoning distributes evenly later.
Step 2 – Build the Flavor Base
Heat a large skillet over medium high heat and add the cooking oil. Once hot, toss in the corn, red onion, poblano, garlic, and half of the spice mix.
Let it cook for about five minutes, stirring occasionally. You want the vegetables softened and the corn lightly charred, not mushy.
Step 3 – Cook the Pasta
While the corn mixture cooks, boil the ditalini pasta according to the package instructions. Make sure to salt the water so the pasta itself has flavor.
Before draining, reserve about a quarter cup of the pasta water. Rinse the pasta under cold water until completely cool so it doesn’t overcook.
Step 4 – Make the Creamy Chili-Lime Dressing
In a small bowl, stir together the mayonnaise, Greek yogurt, lime juice, the remaining spice blend, and the reserved pasta water. Mix until smooth and pourable.
The pasta water helps create a silky texture that coats every piece instead of sitting heavy on top.
Step 5 – Assemble the Salad
In a large mixing bowl, combine the cooled pasta with the charred corn mixture. Add half of the green onions and half of the queso fresco.
Pour the dressing over everything and stir well until fully coated. Take your time here so every bite gets flavor.
Step 6 – Chill and Finish
Cover and refrigerate the salad for at least one hour. This resting time allows the flavors to meld together and deepen.
Right before serving, sprinkle the remaining green onions and queso fresco over the top for freshness and texture.
Tips
- Let the corn sit in the pan long enough to char slightly. That color equals flavor.
- Cool the pasta completely before mixing or the dressing may separate.
- If the salad thickens after chilling, stir in a splash of lime juice or yogurt to loosen it.
- Dice the vegetables evenly so every bite feels balanced.
- Make it a day ahead if you can. The flavor actually improves overnight.
- Add the final cheese topping just before serving so it stays fresh and crumbly.
Serving Ideas
This pasta salad shines as a side dish, especially next to grilled meats or anything smoky. The bright lime and creamy texture balance out rich mains beautifully.
I also like serving it as a light lunch on its own. It’s filling without feeling heavy, and it holds up well if you pack it for later.
For gatherings, I set it out slightly cool rather than ice cold. Letting it sit for ten minutes brings the flavors back to life and makes the texture softer and more inviting.
Make Ahead and Storage
This is a fantastic make ahead recipe because it was practically designed for it. The ingredients absorb the dressing as it rests, creating an even more cohesive flavor the next day.
Store leftovers in an airtight container in the refrigerator for up to four days. If it seems dry after sitting, just stir in a spoonful of yogurt or a squeeze of lime.
I avoid freezing this one since the creamy dressing doesn’t thaw well. Luckily, it rarely lasts long enough to even consider that.
Elote (Street Corn) Pasta Salad Recipe
Description
There's nothing like the bright, smoky flavors of summer in a dish, and this Elote-Style Street Corn Pasta Salad brings them all to the table. Sweet corn with a little char, zesty lime, smoky chipotle, and creamy queso fresco all cozied up with tender pasta. It's fresh, colorful, and the kind of dish that disappears fast at a BBQ or potluck. Made with budget-friendly frozen corn, you can enjoy this vibrant pasta salad anytime of the year!
ingredients
Instructions
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Gather and prep all ingredients.
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In a small bowl, stir together chipotle chili powder, cumin, smoked paprika, salt, and black pepper. Set aside.
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In a large skillet over medium-high heat, add oil, corn, red onion, poblano peppers, garlic, and half the spice blend. Cook for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.
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Meanwhile, cook pasta according to package instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.
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In a small bowl, mix mayonnaise, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water to make the dressing.
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In a large bowl, toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing. Stir until well combined.
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Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.
Nutrition Facts
Servings 6
Serving Size 1 serving (approximately 1.5 cups)
- Amount Per Serving
- Calories 377kcal
- % Daily Value *
- Total Fat 13gg20%
- Saturated Fat 2.8gg14%
- Trans Fat 0gg
- Cholesterol 15mgmg5%
- Sodium 224mgmg10%
- Potassium 250mgmg8%
- Total Carbohydrate 56gg19%
- Dietary Fiber 4gg16%
- Sugars 7.5gg
- Protein 11.5gg23%
- Calcium 10% mg
- Iron 8% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it Ahead! This pasta salad can be made a day in advance—the flavors meld and deepen overnight! Wait to add the final toppings (green onion + queso fresco) until right before serving.
- Cheese Swap: Cotija is traditional for elote, but queso fresco is budget-friendly. Feta or grated Parmesan work in a pinch!
- Spice Level: Adjust the chipotle chili powder to your heat preference, or add a dash of cayenne for extra kick.
- Serving Tip: Let the salad sit out for 10–15 minutes before serving to bring out even more flavor. If leftovers thicken, stir in a splash of lime juice or Greek yogurt.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes! This elote pasta salad actually tastes even better the next day as the flavors have time to meld. Just store it in an airtight container in the fridge and add the final green onion and queso fresco toppings right before serving.
What can I use instead of queso fresco?
Cotija cheese is the traditional choice for elote. If you can't find either, feta or grated Parmesan are good substitutes, though they will change the flavor profile slightly.
Can I use fresh corn instead of frozen?
Absolutely! If fresh corn is in season, grill or char 3-4 ears of corn, cut the kernels off the cob, and use in place of the frozen corn. It adds an extra smoky flavor.