Mexican street corn is one of my favourite sides, and it’s what inspired this Elote Pasta Salad. Tender pasta gets tossed with smoky grilled corn, fresh cilantro, jalapeño, green onion, and generous crumbles of salty queso fresco. The real star of this recipe though? The dressing. It’s made with crema Mexicana (instead of mayo) for a silky, creamy texture and subtle tang that clings to every bite.

It comes together quickly, holds up beautifully in the fridge, and somehow tastes even better as it sits and soaks up the flavours. And don’t worry, it stays creamy without ever turning soggy, making it a total meal prep win.

Why You’ll Love this Recipe:

• Perfect for meal prep: Holds up well in the fridge for a few days so it’s great for lunches, dinners, or quick snacks.
• Easy homemade dressing: The creamy chili lime dressing comes together so quickly and is so much fresher than store-bought.
• Fresh flavours: Cilantro, green onion, and jalapeño keep things light and vibrant, even with a creamy dressing.
• Seasonal produce: A great way to make the most of peak-season sweet corn—just grill and toss it in.
• Make-ahead friendly:Tastes even better the next day, so it’s perfect to prep ahead for a BBQ or dinner party.

Ingredients for Elote Pasta Salad:

Pasta: I used rotini because the spirals hold onto every drop of dressing, but any short pasta shape works (farfalle, fusilli, or even penne).

Grilled corn: It wouldn’t be elote pasta salad without some corn. Lightly charred corn gets sliced off the cob and goes right into the pasta salad. If you don’t have a grill, cut it off the cob and then char in a dry skillet.

Green onions: Chopped green onion adds freshness and a mild bite to this salad.

Jalapeño: Brings a little heat and crunch. Keep the seeds for more spice, or swap in chopped green bell pepper for a milder version.

Cilantro: A classic elote garnish that adds bright, herby freshness.

Queso fresco: A soft, crumbly, mildly tangy Mexican cheese. Cacique’s is my favourite. You can crumble it up with your hands super easily!

Ingredients for the Creamy Chili Lime Dressing:

Crema Mexicana: Similar to sour cream or crème fraîche, but silkier. Swapping mayo for crema gives the dressing a smooth, tangy base. (I love the one from Cacique!)

Olive oil: Along with the crema, olive oil forms the base of the dressing. I like reaching for a nice quality EVOO!

Lime juice + zest: The juice of two limes and the zest of one bring that bright, citrusy punch. Dial it back if you prefer less tang.

Seasonings: I used chili powder, paprika, garlic powder, salt, freshly cracked black pepper, and a pinch of sugar to season my dressing. This is totally customizable—swap in whatever flavours you love.

Prep for Elote Pasta Salad:

You can get a lot of the prep out of the way ahead of time, which makes assembly super quick. This pasta salad also holds up really well in the fridge, so don’t be afraid to make it ahead of time.

• Chop up the green onions, jalapeño, and cilantro.
• If you cook the pasta ahead of time, toss it with a drizzle of olive oil to keep it from sticking together.
• The dressing can be mixed in advance and stored in a sealed jar in the fridge, just give it a good stir before using.

How to Make Elote Pasta Salad:

Step One:

Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions, or until al dente. Drain and then rinse with cold water to stop the cooking. Hit it with a drizzle of olive oil to prevent sticking!

Step Two:

While the pasta cooks, char the corn either on a grill or in a dry skillet until golden. Set aside to cool.

Step Three: Make the Creamy Chili Lime Dressing

In a small bowl, combine the crema mexicana, lime juice and zest, olive oil, chili powder, garlic powder, paprika, salt, and a pinch of sugar. Mix, whisk, or blend to combine into the creamy dressing.

Step Four:

In a large bowl toss together the pasta, corn, green onion, jalapeño, cilantro, and queso fresco.

Step Five:

Pour the creamy chili lime dressing on top of the pasta salad.

Step Five:

Mix well to combine and garnish with lime wedges if you’d like.

Substitutions for Elote Pasta Salad:

Pasta: Use any short pasta shape you like. I used rotini to capture the dressing in every bite!

Corn: If you can’t find fresh ears of corn, frozen or canned will work in a pinch. Let it thaw or drain it, then saute in a skillet until golden.

Jalapeño: You can leave the jalapeño out if you don’t like spice, or swap for some finely diced bell pepper for no heat, or poblano pepper for a milder heat.

Spices: Adjust the seasoning mix for the dressing to fit your preferences. For a spicier dressing, add a pinch of cayenne.

How to Store Elote Pasta Salad:

Store the pasta salad in an airtight container in the fridge for up to 4 days. The flavours actually get better as it sits, so it’s great for making ahead. Add a drizzle of olive oil or a squeeze of lime juice before serving to freshen it up, if needed.

I like prepping into small containers to grab for quick lunches.

I don’t recommend freezing this one—the texture of the cooked pasta won’t hold up well.

If you’re a fan of street corn, you’re going to love this one! Tag me on social if you try it out, @britacooks! xx