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:
👍 Why My Recipe
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.
🧅 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.
🥣 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.
🔄 Substitutions and Variations
- 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.
❤ Sharing is Caring - Like Our Facebook Page ❤
🔌 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.
📘 Related Recipes
🧊 Storage
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.
💡 Tips
Expert Tip: Allowing the elotes pasta salad to rest in the refrigerator a few hours before eating will ensure maximum taste and flavors.
If you’ve tried this Elotes Pasta Salad Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
Elotes Pasta Salad
Video
Equipment
Ingredients
- 16 oz Rotini Pasta cooked and cooled/rinsed
- 4 each Corn on the Cob grilled
- 1 Cup Cotija Cheese
- 2 Avocados peeled and chopped
- 15 oz Cannellini Beans (15oz Can) 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.
- Cook pasta according to box instructions then drain and rinse under cold water.
- Chop the remaining salad ingredients and add to a bowl.
- Add the dressing ingredients to a seperate small bowl and combine together with a whisk.
- 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
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
Comments
No Comments