If Mexican street corn and pasta salad had a love child, it’s this dish. Charred corn, tender pasta, and a zesty dressing that’s equal amounts creamy, smoky, sweet, and a touch spicy — this is elote pasta salad … my newest obsession (and it’ll be yours soon, too!).

I think almost every country in the world has a variation of street food-style corn. My Mum has fond memories of eating corn-on-the-cob barbecued over hot coals from the alleys of Fez, in Morocco.

In India, spice-rubbed corn called masala bhutta is the cheapest summer snack for children and grandparents alike. And in Mexico, corn is charred over a fire, slathered in mayonnaise, and finished with a cheese, chilli and lime rub. It’s called elote.

That’s the inspiration for this pasta salad; I’ve taken all those bold flavours and tossed them through tender pasta, along with fresh herbs, tangy cotija (or feta), a smoky mayo-lime-cayenne dressing, and (of course), loads of corn.

It boasts a balance of richness, sweetness, and zing … everything you love about elote, just in forkable form! (Yes, I just made that word up.)

💛 Why You’ll Adore This Elote Pasta Salad

BIG flavour. It’s smoky, it’s creamy, it’s sweet, it’s tangy, it’s salty … in every bite. There’s no flavour marker this pasta salad doesn’t hit.
Great to make ahead. It actually tastes better after chilling for a bit, then coming to room temp. The flavours settle and meld together beautifully. It’s a fantastic summer dish for this reason.
BBQ hero. It goes with every side you could imagine at the BBQ, and it’s a hit with everyone. Except to have empty bowls all around.
Very customisable. Add extra protein, swap things around … even make things gluten free or vegan. There’s no end to how you can adapt this recipe, which makes it a timeless classic to add to your recipe books. The family won’t get bored anytime soon!

🥑 Ingredients For Elote Pasta Salad

Pasta: I’ve used fusilli bucati corti. Made from tightly wound hollow tubes, it’s longer and curvier than standard fusilli, which means our pasta salad dressing can really get in all those twists and grooves. If you can’t find fusilli bucati corti, use standard fusilli, penne, farfelle (bowties), or macaroni.
Corn: Fresh corn on the cob is ideal, but frozen or tinned work too. I’ve used frozen.
Avocado: It complements the buttery creaminess of the dressing and adds some colour. I always use Hass avocados.
Mayonnaise: The creamy base of the dressing! I recommend full-fat mayonnaise, but homemade or vegan options work too.
Greek yoghurt: For tanginess. While some recipes use 100% mayonnaise, I like to use mostly yoghurt; it’s healthier and creates a lighter sauce perfect for enjoying in the summer heat.
Lime juice + zest: Bright and zippy.
Olive oil: Adds subtly fruity notes to our dressing and helps the unctuous sauce coat the pasta.
Garlic: Provides punchiness to the dressing.
Smoked paprika and cayenne powder: For that elote-style warmth. Smoked paprika brings a tonne of depth and subtle sweetness, whereas cayenne powder is all about adding a touch of heat.
Feta or cotija cheese: Both are crumbly and salty. Cotija is more authentic, but feta is a great substitute if you don’t have access to Mexican cheeses.
Fresh coriander (cilantro): Optional, but coriander is zesty, citrusy, and adds a perfectly fresh, herbaceous garnish.

Adapting for Allergies and Dietary Requirements

This elote pasta salad is 100% vegetarian, nut free, and soy free as written.

While it’s not vegan, dairy free or gluten free, it is surprisingly easy to adapt.

To make the recipe gluten free, just swap standard wheat-based pasta for a gluten free alternative. Most supermarkets have a “free-from” section with a wide range of gluten free pasta, or you can order a great selection online. My suggestions are gluten free elbow pasta, gluten free fusilli, or gluten free penne. See — plenty of choice!

To make vegan elote pasta salad, substitute yoghurt for a non-dairy neutral unsweetened alternative such as soy or oat (depending on your preference). Next, use vegan mayonnaise. If you’re in the U.K., I like vegan Hellmann’s mayo; if you’re U.S.-based, I loved Follow Your Heart original vegenaise or the brand’s soy free alternative. Finally, swap cotija or feta for a vegan alternative. I’ve loved Violife Greek-like feta block, available in both the U.S. and U.K.

Recommended Variations and Substitutions

Now for some fun switches — this elotes pasta salad is super flexible, and there are a tonne of ways you can make the recipe your own:

Add black beans for a protein boost that’s in-keeping with the Mexican flavours.
Turn up the heat by using chipotle seasoning, freshly chopped jalapeño, ancho chilli flakes (they have a rich smoky flavour that perfectly marries the charred flavour of our corn).
Get more of your five-a-day by adding chopped bell peppers, grilled zucchini (courgette), or sliced red onions (scallions/spring onions also work).

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

Here’s how to bring this smoky, spicy, creamy elotes pasta salad to life.

I know how helpful it can be to see each stage of the cooking process, so I’ve included some step-by-step photos (with accompanying instructions).

One: Boil the pasta in salted water (as salty as the sea, don’t forget!) according to package directions, or al-dente.

Two: Drain the pasta in a colander and cool to room temperature.

Three: Heat a small amount of olive oil in a pan, and add your corn.

Four: Cook over high heat until the corn is cooked and beautifully charred.

Five: Add mayonnaise, yoghurt, lime juice and zest, black pepper, salt, minced garlic, smoked paprika powder, and cayenne powder to a large bowl.

Six: Whisk the mixture until smooth. This is your creamy, tangy, spicy, and flavour-packed dressing.

Seven: Once cooled, add your pasta to the same bowl as the dressing. Pour over the remaining olive oil.

Eight: Add the cooked and charred corn, plus chopped coriander (cilantro) to the same bowl.

Nine: Mix the elotes pasta salad well, until the dressing coats the pasta evenly.

Avocado and cheese added to the elotes pasta salad.

Ten: Add chopped avocadoes and crumbled cheese. Stir and serve.

Remember, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!

My Best Tips for Success

It’s crucial to cool down the pasta before you add it to the dressing. Mayonnaise “melts” when it’s mixed with anything too hot, which can affect the texture.

Don’t stir your corn when you’re cooking it in the pan. Allow it to stay in one place is what makes those gorgeous char marks. Of course, if you’re BBQing or grilling your corn, you’ll need to turn it every few minutes; the same applies for pan-cooking. Just don’t keep it constantly moving.

If you’re making the elotes pasta salad ahead of time, cut and add the avocado just before serving. Cut avocado goes brown quickly. While the oxidisation doesn’t affect its taste, it does make the pasta salad look less appealing (and we eat with our eyes first, after all!).

❄️ Storing and Making Ahead

You can store elote pasta salad in an airtight container for up to three days in the refrigerator.

As mentioned above, I suggest adding the avocado only when you’re ready to serve. When exposed to oxygen, the avocado chunks can turn brown and mushy over time. It’s also best to add the chopped cilantro (coriander) garnish after storing, to freshen things up with a bright, citrusy flavour.

Although you can freeze pasta salad, I don’t recommend it. The creamy dressing doesn’t do well once frozen. It would be best to freeze the pasta, corn, avocado, and cheese element, then combine with a fresh dressing.

Remember, elote pasta salad tastes best served at room temperature, so take it out of the freeze a short time before you plan to serve it. Allowing the salad to come to room temp lets the flavours sit and meld together, showcasing their true magnificence!

🌮 How to Serve Elote Pasta Salad

If you want to serve this elote pasta salad with an entourage, choose any of these options and you’ll be winning at summer! ☀️

Go all-out with the Mexican theme and bring this elote pasta salad to taco night. My cauliflower nuggets taste fantastic jazzed up with some spices and stuffed into tacos with loads of delicious salsa. Potato tacos are another delicious shout.

Or, you can bring the light plates along with BBQs and picnics. It’s a natural barbecue side and will have both meat-eaters and vegetarians reaching for more.

Other dishes that would be fantastic are veggie burgers … it might be carbs on carbs, but it’s a winning BBQ combo. Likewise, vegetarian hot dogs (even contemporary versions like my paneer hot dogs) will go down a treat.

Finish off your meal with a fizzy beverage like lime soda, peach mocktails, or a traditional horchata.

Elote pasta salad is punchy, satisfying, and best of all, easy to make ahead, so scroll down for the printable recipe card — you’re going to love it.

If you tried this elote pasta salad — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!