Smoky Elote-Inspired Pasta Dish

This hearty street corn pasta salad transforms the beloved flavors of classic Mexican elote into a crowd-pleasing pasta dish. The creamy, tangy dressing coats every bite with smoky, cheesy goodness that will transport you straight to a Mexican street food market.

I first made this for a neighborhood BBQ last summer when I needed something different from the usual potato salad. It disappeared before I could even get seconds, and now it's requested at every outdoor gathering I attend.

Ingredients

• Rotini pasta forms the perfect base as its spirals catch all the creamy dressing
• Cream cheese creates an irresistibly silky texture that clings to every piece of pasta
• Sour cream or Greek yogurt adds tanginess that balances the richness perfectly
• Fresh lime juice brightens everything with essential citrus notes
• Smoked paprika delivers that authentic charred corn flavor without the grill
• Corn kernels are the star of the show use frozen grilled corn for best flavor without the work
• Cotija cheese provides that authentic salty finish that defines street corn
• Cilantro adds fresh herbal notes that cut through the creaminess

Step-by-Step Instructions

Cook the Pasta

Boil pasta according to package instructions until perfectly al dente. This usually takes 8 to 10 minutes. Immediately rinse with cold water to stop the cooking process and drain thoroughly. The cold rinse prevents the pasta from becoming soggy and helps maintain that ideal texture throughout.

Create the Dressing Base

In a large serving bowl, combine the softened cream cheese, sour cream, lime juice, olive oil, and all seasonings. Mix until completely smooth with no cream cheese lumps remaining. The dressing should have a pourable but thick consistency. Take time to thoroughly incorporate the spices for even flavor distribution.

Combine the Components

Gently fold the cooled pasta, corn kernels, and Cotija cheese into the dressing. Use a wide spatula and fold from the bottom up rather than stirring to maintain the integrity of the pasta and prevent breaking. Continue folding until every piece is evenly coated with the creamy mixture.

Final Touch

Either serve immediately for maximum creaminess or refrigerate for one hour to allow flavors to meld. If serving after refrigeration, the pasta may absorb some moisture, so have extra sour cream or a splash of lime juice ready to refresh the creaminess just before serving.

Bookmark This

I always keep a bag of frozen grilled corn in my freezer specifically for this recipe. The first time I made it, I tried using fresh corn that I grilled myself, but honestly, the convenience of good quality frozen grilled corn gives nearly identical results with a fraction of the effort.

Make Ahead Tips

This pasta salad actually improves with time as the flavors meld together. You can prepare it up to two days before serving, keeping it tightly covered in the refrigerator. The pasta will absorb some of the dressing as it sits, so reserve a small amount of the dressing mixture separately. Just before serving, stir in this reserved dressing to refresh the creaminess and add a splash of lime juice to brighten all the flavors.

Easy Variations

While traditional elote flavors are amazing, this recipe welcomes creative adaptations. Add diced avocado just before serving for extra creaminess and healthy fats. Black beans make it more substantial and add protein for a complete meal. For a spicier version, stir in a finely diced jalapeño with seeds removed. You can even add grilled chicken or shrimp to transform this into a hearty main dish that still captures all the street corn essence.

Serving Suggestions

This pasta salad shines as part of a Mexican themed spread alongside grilled meats, especially chicken or steak with a chili lime rub. For a complete meal, pair it with simple grilled proteins and fresh sliced watermelon. It also travels beautifully to potlucks in a sealed container with ice packs. At home, I sometimes serve smaller portions as a starter before tacos or enchiladas for a cohesive Mexican inspired dinner.

Bookmark This

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes! This salad actually benefits from being made ahead as the flavors meld together. Prepare it up to 24 hours in advance and store in the refrigerator. Before serving, you may want to refresh it with a splash of lime juice or a spoonful of sour cream, as the pasta will continue to absorb the dressing.

→ What can I substitute for Cotija cheese?

If you can't find Cotija cheese, queso fresco makes an excellent substitute. Feta cheese also works well as it has a similar crumbly texture and salty flavor profile. For a milder option, try a young pecorino or even crumbled goat cheese.

→ How spicy is this pasta salad?

The base recipe has a mild to medium kick from the chili powder and smoked paprika. The cayenne pepper is optional and will add significant heat if included. You can easily adjust the spiciness by reducing or increasing the cayenne, or by adding a diced jalapeño for fresh heat.

→ What protein would pair well with this dish?

This versatile salad pairs beautifully with grilled chicken, shrimp, or steak. For a vegetarian protein boost, add black beans or pinto beans. You could also mix in diced avocado for healthy fats and a creamy texture that complements the other flavors.

→ Can I use fresh corn instead of frozen?

Absolutely! Fresh corn kernels cut from the cob are delicious in this salad, especially if you char them first. Grill or pan-roast 3-4 ears of corn until slightly charred, then cut the kernels off the cob. This will add an authentic street corn flavor that enhances the overall dish.

→ How long will this pasta salad keep in the refrigerator?

This pasta salad will keep well in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop over time, though the pasta may absorb more of the dressing. Refresh leftovers with a bit of sour cream or lime juice before serving.