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This hearty elote pasta salad brings the beloved flavors of Mexican street corn to your table in just 20 minutes. The combination of fire-roasted corn, tangy cotija cheese, and a creamy, spiced dressing transforms simple ingredients into an unforgettable side dish that's become my summer potluck signature.
I first made this pasta salad for a backyard barbecue when I needed something quick that wouldn't wilt in the heat. It was such a hit that guests were scraping the bowl clean and asking for the recipe before they left.
Ingredients
- Farfalle pasta the bow tie shape catches all the creamy sauce perfectly. Use Jovial brand for a reliable gluten free option
- Fire roasted corn provides sweet smoky flavor that regular corn cannot match
- Cotija cheese this crumbly Mexican cheese adds authentic tang and saltiness
- Fresh cilantro brightens the entire dish with herbaceous notes
- Green onions adds mild onion flavor without overpowering the other ingredients
- Mayonnaise creates the creamy base for the dressing
- Fresh lime juice the acidity balances the richness of the mayo
- Spices the combination of chili powder, cumin, and paprika creates that classic elote flavor profile
Step-by-Step Instructions
- Cook the pasta
- Boil the farfalle in heavily salted water until just al dente according to package directions. This typically takes about 10 minutes but watch carefully as gluten free varieties can go from perfect to mushy quickly. After draining, rinse immediately with cold water to stop the cooking process and prevent sticking.
- Make the dressing
- Whisk together mayonnaise, minced garlic, fresh lime juice, and all the spices until completely smooth. The dressing should have a light orange hue from the spices. Take a small taste and adjust seasonings if needed. Add more lime for tanginess or a pinch of cayenne if you prefer more heat.
- Combine everything
- Add your cooled pasta to a large bowl along with the thawed fire roasted corn, chopped cilantro, green onions, and crumbled cotija cheese. Pour the prepared dressing over everything. The warm colors of the corn and spices create a beautiful contrast against the pasta.
- Toss and garnish
- Use tongs to gently toss everything together until each pasta piece is coated with dressing. Be thorough but gentle to keep the pasta intact. Sprinkle additional cotija cheese and fresh cilantro on top just before serving for an extra burst of flavor and visual appeal.
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The fire roasted corn is truly the star of this dish. The first time I served this at a family gathering, my nephew who claims to hate vegetables took three helpings and asked if there was corn in it because he actually enjoyed it. That moment confirmed this recipe would become a family tradition.
Make It Your Own
This elote pasta salad welcomes customization. For a protein boost, add black beans or grilled chicken. Diced avocado brings creaminess while diced jalapeños add welcome heat. You can even swap the mayonnaise for Greek yogurt for a tangier, lighter version. The recipe maintains its elote essence while adapting to your preferences.
Storage Tips
This pasta salad keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually continue to develop and meld together overnight, making it perfect for meal prep. If you notice it becoming a bit dry after refrigeration, simply stir in a splash of lime juice or a small spoonful of mayo to refresh the creaminess before serving again.
Serving Suggestions
While delicious on its own, this elote pasta salad pairs wonderfully with grilled proteins like cilantro lime chicken, carne asada, or garlic shrimp. For a complete Mexican-inspired meal, serve alongside black bean quesadillas or fish tacos. The pasta salad also makes an excellent addition to potlucks and picnics since it travels well and tastes great at room temperature.
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Commonly Asked Questions
- → Can I make this elote pasta salad ahead of time?
Yes! This pasta salad actually tastes even better after flavors have had time to meld. Make it up to 24 hours in advance and store in the refrigerator. You may want to add a splash of lime juice and a sprinkle of fresh cilantro just before serving to brighten the flavors.
- → What can I substitute for cotija cheese?
If you can't find cotija cheese, feta makes an excellent substitute as it has a similar crumbly texture and salty flavor. Queso fresco or even grated parmesan can also work in a pinch.
- → Is there a dairy-free option for this pasta salad?
Absolutely! Simply omit the cotija cheese or replace it with a dairy-free feta alternative. The creamy dressing is already dairy-free since it uses mayonnaise as its base.
- → Can I use fresh corn instead of frozen?
Fresh corn works wonderfully! For the best flavor, grill or char 4-5 ears of corn until slightly blackened, then cut the kernels from the cob. This provides that authentic elote (Mexican street corn) taste with a smoky char.
- → How spicy is this pasta salad?
As written, this pasta salad has a mild heat level from the chili powder and paprika. For more heat, increase the cayenne pepper or add diced jalapeños. For a milder version, omit the cayenne completely.
- → What pasta shapes work best for this dish?
While the recipe calls for farfalle (bow tie), other medium shapes like rotini, fusilli, or penne work great as they catch the creamy dressing in their ridges and curves. Short pasta shapes generally work better than long ones for this type of salad.