There’s nothing like the bright, smoky flavors of summer in a dish, and this Elote-Style Street Corn Pasta Salad brings them all to the table. I’m talking sweet corn with a little char, zesty lime, smoky chipotle, and creamy queso fresco all cozied up with tender pasta. It’s fresh, colorful, and the kind of dish that disappears fast at a BBQ or potluck. And since I use budget-friendly frozen corn, I can get my street corn pasta salad fix anytime of the year!
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Creamy Street Corn Pasta Salad
If you’ve never had elote, it’s a popular Mexican street food made with grilled corn on the cob, coated in mayonnaise or crema, sprinkled with cheese, and seasoned with chili powder and lime. Street corn (esquites) is a similar dish served off the cob, but with the same smoky, tangy, creamy, and cheesy vibe…and this sweet corn pasta salad is inspired by both!
I quickly char frozen sweet corn in a skillet with poblanos, red onion, and spices, then toss it with ditalini pasta, a creamy homemade chili-lime dressing, and crumbled queso fresco. It’s like our street corn salad and pasta salad recipes rolled into one fresh, budget-friendly dish!
Budget-Saving Tip
Cotija is the traditional cheese used to make elote, but I went with queso fresco because it was a little easier on the wallet. If you’ve already got cotija to hand, you can definitely use it! If you can’t find either at the store, feta or grated Parmesan are the next best things. They’ll change the overall taste, but either still works well in this elote pasta salad.
Elote (Street Corn) Pasta Salad
Servings 8 servings (1 cup each)Ingredients
- ½ tsp chipotle chili powder ($0.06*)
- ½ tsp ground cumin ($0.04)
- ½ tsp smoked paprika ($0.08)
- ½ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 1 Tbsp cooking oil ($0.04)
- 2 cups frozen corn (250g, $0.82**)
- 1 cup red onion (diced, (136g) $0.94)
- ½ cup poblano peppers (diced, (65g) $0.75)
- ½ tsp garlic cloves (minced, $0.08)
- 8 oz. ditalini pasta (uncooked, (225g) $0.83***)
- ¼ cup mayonnaise ($0.23)
- ¼ cup Greek yogurt ($0.22)
- 1 Tbsp lime juice ($0.04)
- ¼ cup reserved pasta water ($0.00)
- ½ cup green onion (sliced, (35g) $0.61)
- ½ cups queso fresco (crumbled, (60g) $0.73)
Instructions
- Gather and prep all ingredients.
- In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.
- In a large skillet over medium-high heat, add oil, corn, red onion, poblano, garlic, and half the spice blend. Cook for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.
- Meanwhile, cook pasta according to the box instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.
- In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.
- In a large bowl, toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing. Stir until well combined.
- Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.
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Equipment
- Mixing Bowls
- Large 12" skillet
- Saucepan
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Elote Pasta Salad step-by-step photos
Gather all of your ingredients.
Make the seasoning mix: Combine ½ tsp Chipotle chili powder, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper in a small bowl and set aside.
Soften the veggies: Heat a large skillet over medium heat and add 1 Tbsp cooking oil. Cook 2 cups corn, 1 cup diced red onion, ½ cup diced poblano peppers, ½ tsp minced garlic, and half the spice blend for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.
Meanwhile, cook 8 oz. ditalini pasta according to the package directions and reserve ¼ cup of pasta water. Drain and rinse the cooked pasta under cold water until cooled.
Make the dressing: Add ¼ cup mayo, ¼ cup Greek yogurt, 1 Tbsp lime juice, remaining spice blend, and ¼ cup reserved pasta water to a small bowl and mix.
Assemble the salad: Toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing in a large bowl. Stir well until the ingredients are combined with the dressing.
Chill and serve: Chill your elote street corn pasta salad for at least an hour. Once chilled, top with the remaining green onions and queso fresco before serving. Enjoy!
Make it Ahead!
You can make this recipe for street corn pasta salad a day in advance…in fact, the flavors meld and deepen overnight! I’d wait to add the final toppings (green onion + queso fresco) until right before serving.
Serving Suggestions
This elote pasta salad is a great side dish for BBQs and potlucks, but I also make it on weekdays when I want something fresh and flavorful to round out dinner. Try it with grilled honey lime chicken or grilled shrimp for a quick summer dinner that feels a little special. It’s also fantastic with burgers (turkey burgers are some of my favorites!). Finish your meal off with a Brazilian lemonade for a sweet-tart lime flavor that matches the salad’s zesty personality!
Storage Instructions
This Mexican street corn pasta salad is delicious straight from the fridge, but I find letting it sit out for 10–15 minutes before serving brings out even more flavor. If my leftovers have thickened after chilling, I stir in a splash of lime juice or a spoonful of Greek yogurt to loosen them up. You can store any extra servings in an airtight container in the fridge for up to 4 days.
