Take everything you love about Mexican street corn — the char, the creamy tang, the lime, the cotija, the hit of chili — and fold it into a pasta salad. That's elote pasta salad, and it's the dish that disappears first at every cookout I bring it to.

I'm a chef, and this is the version I've dialed in: charred corn for that smoky backbone, a creamy sour-cream-and-mayo dressing loaded with lime and warm spices, sharp cotija, fresh cilantro, and just enough jalapeño to keep it interesting. It's rich but bright, it's built to feed a crowd, and it actually gets better after a few hours in the fridge — which makes it the ultimate make-ahead side for potlucks, barbecues, and Sunday meal prep.

Here's exactly how I make it, including the one pantry ingredient most people leave out that takes it from good to "can I get the recipe?"

What Is Elote Pasta Salad?

Elote pasta salad is a creamy, tangy pasta salad inspired by elote — Mexican street corn. It combines rotini pasta, charred corn, and a dressing of sour cream, mayo, lime, and warm spices, finished with crumbled cotija cheese and cilantro. It delivers all the smoky, cheesy, citrusy flavor of street corn in a make-ahead side dish that feeds a crowd.

If you love elote off the cob (or the cup version, esquites), this is that same flavor in a form you can scoop, chill, and serve all summer long.

Why This Recipe Works

• Charred corn is the whole soul of it. Real char — not just cooked corn — gives you the smoky, slightly bitter edge that makes elote taste like elote. Don't skip it.
• The bouillon is the secret weapon. A spoonful of chicken bouillon in the dressing adds a savory, seasoned depth (that caldo de pollo backbone) that plain salt can't touch. This is the ingredient people can't quite place.
• Cool, creamy, and bright all at once. Sour cream and mayo give richness, lime cuts through it, and the spices tie it together. It's balanced, not heavy.
• A true make-ahead. The flavors meld and deepen in the fridge, so the elote pasta salad is actually better made a few hours (or a day) ahead. Perfect for entertaining.

Ingredients You'll Need

For the salad:

• 1 lb rotini pasta (or any short, ridged pasta)
• 4 ears corn, charred and cut off the cob (about 3 cups)
• 1 jalapeño, finely diced (seed it for less heat)
• ½ red onion, finely diced
• ½ cup fresh cilantro, chopped
• 1 cup cotija cheese, crumbled (plus more for garnish)

For the dressing:

• ½ cup sour cream
• ½ cup mayonnaise
• 2 limes, juiced and zested (about ¼ cup juice)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (plus more for garnish)
• 1 teaspoon chicken bouillon
• 1–2 teaspoon AP Seasoning (my all-purpose blend)
• Salt and pepper to taste

Ingredient Substitutions

• Pasta: Any short, ridged shape holds the dressing well — cavatappi, penne, fusilli, or elbows all work.
• Cotija: Sub crumbled feta for a similar salty bite, or grated parmesan in a pinch.
• Sour cream: Mexican crema or plain Greek yogurt both work.
• Jalapeño: Serrano turns up the heat; poblano keeps it mild; leave it out entirely for a kid-friendly version.
• Corn: Fresh is best, but thawed frozen corn (charred in a hot skillet) or drained canned corn both work. Leftover grilled corn is perfect here.
• Chicken bouillon: Vegetable bouillon or Tajín both work; or leave it out and add extra salt.
• Make it a main: Fold in cooked chicken, shrimp, or black beans to turn the side into a meal.

How to Make Elote Pasta Salad (Step-by-Step)

Step 1 — Cook the pasta. Boil the rotini in well-salted water until al dente. Drain, then rinse under cold water to stop the cooking and cool it down. Toss with a touch of oil so it doesn't clump while you build the rest of the elote pasta salad.

Step 2 — Char the corn. On a grill, in a cast-iron skillet, or under the broiler, char the corn until you get real color and blackened spots — that smoky char is what makes it taste like elote. Let it cool, then cut the kernels off the cob.

Step 3 — Make the dressing. In a large bowl, whisk together the sour cream, mayo, lime juice and zest, chili powder, cumin, smoked paprika, chicken bouillon, and AP seasoning until smooth. Taste and adjust salt.

Step 4 — Combine. Add the cooled pasta, charred corn, jalapeño, red onion, most of the cilantro, and most of the cotija to the bowl. Fold gently until every piece is coated — this is where the elote pasta salad comes together. Make sure the pasta is fully cool first — warm pasta thins the dressing out.

Step 5 — Chill. Cover and refrigerate at least 30 minutes (an hour is better) so the flavors meld and the elote pasta salad sets up.

Step 6 — Garnish and serve. Top with the reserved cotija and cilantro, a dusting of smoked paprika or chili powder, and a squeeze of fresh lime. Serve cold.

Chef Pro Tips

• Char it like you mean it. Undercooked corn tastes flat here. Push it until you see blackened kernels — that smoke is the flavor.
• Rinse the pasta cold. It stops the cooking, cools it fast, and rinses off surface starch so it doesn't turn gummy.
• Season the pasta water. It's your only chance to season the noodles from the inside.
• Dress it cool, not warm. Warm pasta soaks up and thins the dressing — let it come down to room temp or colder first.
• Save garnish for the top. Hold back some cotija, cilantro, and a dusting of paprika so it plates up looking like the photo, not just mixed in.
• Make it ahead. This elote pasta salad is better after a few hours in the fridge. Make it the night before a cookout and you'll thank yourself.

How to Store Elote Pasta Salad

Store your elote pasta salad in an airtight container in the refrigerator for up to 3 days. The dressing may thicken and soak in as it sits — stir in a splash of lime juice or a spoonful of sour cream to loosen it back up before serving. Because this is a mayo- and dairy-based salad, keep it chilled and don't leave it out at room temperature for more than about 2 hours (1 hour on a hot day). Serve it cold, straight from the fridge.

Frequently Asked Questions

Is elote pasta salad served hot or cold?

Cold. It's a chilled pasta salad, and it tastes best straight from the fridge after the flavors have had time to meld.

Can I make elote pasta salad ahead of time?

Yes — it's ideal make-ahead. Prepare it up to a day in advance; the flavor actually improves after a few hours in the fridge. Refresh with a little lime before serving.

What's the best pasta for pasta salad?

Short, ridged shapes like rotini, cavatappi, or fusilli hold onto creamy dressing best. Rotini is my go-to here.

What can I use instead of cotija cheese?

Crumbled feta is the closest swap for that salty, crumbly bite. Grated parmesan works in a pinch.

How do I char corn without a grill?

Char it in a dry cast-iron skillet over high heat, under the broiler, or in an air fryer until you get blackened spots. Frozen corn works too — just get it hot and charred in a hot, dry pan.

How long does it last in the fridge?

Up to 3 days in an airtight container, kept cold.

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