Add a twist to your traditional pasta salad with this delicious Mexican Elotes Pasta Salad recipe (Mexican Street Corn). With a mix of flavors and textures, this dish is sure to be a hit at any gathering.
With all the great flavors of Mexican Street Corn, this Elotes salad is super simple to make and brings a delicious twist.
It's a great side dish for a summer cookout or just as a light lunch.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe Troubleshooting
- Necessary gear: Equipment
- More salad recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Elotes Pasta Salad
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
I have been eating and making pasta salad recipes for many years and love experimenting. When I learned about Mexican Street Corn, it got me to thinking about whether it could be made into a good pasta salad.
After much recipe testing, I feel I have the perfect recipe down pat.
Groceries you'll need: Ingredients
- Cooked Rotini Pasta
- Grilled Corn
- Beans
- Cotija Cheese
- Cherry Tomatoes
- Green Onions
- Mayo
- Mexican Crema
- Garlic Powder
- Chili Powder
- Lime Juice
- Cilantro
- Salt and Pepper
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Chop all ingredients, drain and rinse the beans and grill the corn then shuck the corn from the cobs.
- Step 2: In a small bowl, add the dressing ingredients, using a small whisk to combine well.
- Step 3: Pour all over the salad ingredients and toss together using salad utensils to mix together well.
- Step 4: Allow the mixed salad to sit in the refrigerator (covered) for about 2 hours. This will allow the flavors to come together better.
Hint: Cannellini beans are not very Mexican I know, I tried using black beans and pinto beans but found their flavor to be too powerful. I was looking for something more subtle and nutty in flavor and found the cannellini bean to be the best.
Recipe variations and substitute ideas
- Olive Oil - you could use this to thin out the dressing, as needed.
- Lime Zest - for a little more tang.
- Red Onion - instead of the green onions, for more flavor.
- Feta Cheese - if you can't access Cotija cheese.
- Jalapeño - for some heat and flavor.
- Queso Fresco - instead of the Cotija.
- Cayenne Pepper - to add some more heat and spice to the dressing.
- Hot Sauce - again, to add more heat, if you like that.
- Sour Cream - if you cannot locate Mexican Crema.
Recipe Troubleshooting
- Avocados are not ripe enough in time. Add to a brown paper bag with some bananas and place in a dark area. They will ripen faster.
- If you don't have access to a grill, to grill the corn, you could do it using a skillet on the stove, with some butter.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
The corn will need to be grilled, whichever way you are able to. You'll also need a large salad bowl and some utensils.
I have some affiliate links in the recipe card below.
More salad recipes I think you'll love
How to store leftovers
Store in an airtight container in the refrigerator fro up to 4 days.
Due to the nature of the ingredients in the dressing I wouldn't recommend freezing it. I don't think it will thaw too well.
Mel's kitchen notes
Allowing the elotes pasta salad to rest in the refrigerator a few hours before eating will ensure maximum taste and flavors.
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Elotes Pasta Salad
Video
Equipment
Ingredients
- 4 Each Corn on the Cob grilled
- 16 Ounces Rotini Pasta cooked and cooled/rinsed
- 1 Cup Cotija Cheese
- 2 Each Avocados peeled and chopped
- 1 (15 Ounce) Can Cannellini Beans drained and rinsed
- 4 Each Green Onions chopped
- ¼ Cup Fresh Cilantro chopped
Dressing
- 1 Cup Mexican Crema Mexican sour cream
- ½ Cup Mayonnaise
- ⅓ Cup Lime Juice freshly squeezed
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Grill corn then cut the kernels from the cob and allow to cool.4 Each Corn on the Cob
- Cook pasta according to box instructions then drain and rinse under cold water.16 Ounces Rotini Pasta
- Chop the remaining salad ingredients and add to a bowl.1 Cup Cotija Cheese, 2 Each Avocados, 1 (15 Ounce) Can Cannellini Beans, 4 Each Green Onions, ¼ Cup Fresh Cilantro
- Add the dressing ingredients to a seperate small bowl and combine together with a whisk.1 Cup Mexican Crema, ½ Cup Mayonnaise, ⅓ Cup Lime Juice, 1 teaspoon Chili Powder, 1 teaspoon Garlic Powder, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Pour the dressing over the salad ingredients then toss together with salad utensils.
- Allow pasta salad to rest in the refrigerator (covered) before serving.
Nutrition
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