Creamy Zesty Elote Pasta

This creamy and zesty Elote Pasta Salad brings the beloved flavors of Mexican street corn into a vibrant, satisfying pasta dish. Charred corn, smoky spices, and a tangy lime dressing combine with fresh herbs and creamy cheeses for a salad that doubles as a perfect side or a light main course. It’s a refreshing way to enjoy summer produce all year round.

I first made this for a casual backyard barbecue, and it quickly became the dish everyone asked for again and again. The explosion of Mexican street corn flavor in a pasta salad was a surprising twist that impressed friends and family alike.

Ingredients

• Penne or rotini pasta: to hold the creamy dressing and mix well with other ingredients
• Romaine lettuce: shredded for freshness and crunch choose crisp heads without brown edges
• Grilled corn kernels: for that signature smoky sweetness fresh ears charred on the grill work best
• Fresh basil: torn to add a sweet herbaceous note giving brightness to the dish
• Fresh cilantro: chopped for its fresh citrusy flavor which complements the chili spices
• Red onion: finely diced to add a mild bite and some crunch
• Red bell pepper: diced for sweetness and color contrast
• Avocado: diced to bring creamy richness that pairs perfectly with lime and chili
• Cream cheese: at room temperature to blend smoothly into the dressing
• Sour cream: provides tang and creaminess to balance the spices
• Extra virgin olive oil: adds a fruity richness and helps smooth the dressing
• Garlic: grated for pungent depth and aroma
• Fresh chives: chopped for a subtle oniony freshness
• Cotija cheese: crumbled for a salty crumbly finish reminiscent of queso fresco
• Spicy cheddar cheese: diced to add creaminess and a little extra kick
• Salted butter: for the chili butter sauce that coats the salad in smoky heat
• Smoked paprika: for earthy warmth ideally Spanish smoked paprika if available
• Chili powder: to bring signature Mexican smoky heat
• Cayenne pepper: adjusted to your preferred spice level
• Mayonnaise: to thicken the lime dressing and add richness
• Fresh lime juice: for the bright acidic twang that wakes up all the flavors
• Salt and freshly ground pepper: to taste enhancing and balancing all flavors

Instructions

Sauté the Aromatics:

Cook pasta according to package directions until al dente about 8 to 10 minutes. Meanwhile in a large salad bowl combine the cream cheese at room temperature sour cream olive oil grated garlic chopped chives and crumbled cotija cheese. Whisk these ingredients together thoroughly until completely smooth. This creates a creamy base that will evenly coat the pasta.

Combine Pasta and Vegetables:

Once the pasta is cooked and drained immediately toss it with the prepared cream cheese mixture to allow the heat to meld the flavors. Add shredded romaine lettuce grilled corn kernels torn basil chopped cilantro finely diced red onion red bell pepper and diced spicy cheddar cheese. Toss everything thoroughly to mix the fresh veggies and cheeses evenly throughout the pasta.

Prepare the Chili Butter:

In a small skillet melt the salted butter over medium heat until it turns golden and fragrant about two minutes. Stir in smoked paprika chili powder and cayenne pepper. Cook the spices for exactly one minute to toast and bloom their flavors fully then remove the skillet from heat to prevent burning.

Make the Tangy Lime Dressing and Finish:

In a small bowl whisk together mayonnaise and fresh lime juice until the dressing is smooth and creamy. Gently fold the diced avocado into the pasta salad to maintain its shape and avoid mushiness. Drizzle the lime dressing evenly over the salad then spoon the warm chili butter on top just before serving so the smoky spicy sauce melts into the other ingredients for a bold finish.

Cotija cheese is a personal favorite because its salty, crumbly texture perfectly mimics traditional Mexican street corn. One summer this salad was our goto potluck dish and brought out stories and laughter about family taco night traditions every time someone took a bite.

Storage Tips

Refrigerate leftovers in an airtight container for up to three days. Because avocado and chili butter lose their texture and vibrancy add fresh avocado and reheat chili butter just before serving again. This keeps the salad fresh and bright.

Ingredient Substitutions

If you cannot find cotija try feta or ricotta salata cheese for a similar crumbly tang. For those who prefer less spice reduce cayenne pepper or omit chili butter and substitute with plain melted butter and a pinch of smoked paprika. Use Greek yogurt instead of sour cream for a lighter option.

Serving Suggestions

Serve this salad chilled alongside grilled meats or tacos for a full Mexican inspired meal. It also pairs beautifully with barbecued chicken or fish. Garnish with extra cotija and fresh lime wedges for added brightness.

Enjoy this salad chilled or at room temperature for best flavor. Garnish with extra cotija and lime wedges before serving.

Your Recipe Questions Answered

→ What pasta types work best for this dish?

Short pasta varieties like penne or rotini hold the sauce and ingredients well, providing a balanced texture.

→ How is the smoky flavor achieved?

Smoky notes come from the grilled corn and the chili butter made with smoked paprika and chili powder.

→ Can I make this salad ahead of time?

Yes, but add avocado and chili butter just before serving to maintain freshness and texture.

→ What role does lime juice play in this dish?

Lime juice adds a tangy brightness that balances the richness of the creamy cheese mixture and butter spices.

→ Is this dish served warm or cold?

It is best served at room temperature, allowing flavors to meld while maintaining crispness of fresh ingredients.