Elote Pasta Salad

This Elote Pasta Salad is a fun twist on Mexican street corn turned into a creamy, flavorful pasta salad. It’s packed with grilled corn, tender chicken, fresh cilantro, jalapeño, and cotija cheese tossed in a tangy chili lime dressing.

This recipe has already gotten over 800K views across my platforms, and for good reason. Not only is it super easy to make, but it also gets compliments every time I bring it somewhere. If you love elote, you’re going to love this pasta salad version. It has that same creamy, tangy, slightly spicy flavor.

What Is Elote?

Elote is a popular Mexican street food made with grilled corn that’s typically topped with mayonnaise, lime juice, chili powder, cheese, and cilantro. It’s known for its creamy, tangy, and slightly spicy flavor combination. This pasta salad takes those same flavors and turns them into a fresh and satisfying pasta salad by adding rotini pasta, chicken, and a creamy chili lime dressing.

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Elote Pasta Salad Ingredients

• Garden Rotini Pasta: The pasta base of the salad. The spirals hold onto the creamy dressing really well.
• Grilled Corn: Adds sweetness and that classic elote flavor.
• Rotisserie Chicken: Adds protein and makes the salad more filling.
• Red Onion: Gives the salad a sharp bite that balances the creamy dressing.
• Jalapeño: Adds a little heat and fresh flavor.
• Fresh Cilantro: Brings brightness and freshness to the dish.
• Lime Juice: Adds acidity and that classic elote flavor.
• Hellmann’s Mayonnaise: Creates the creamy base for the dressing.
• Sour Cream: Adds tanginess and helps balance the richness of the mayo.
• Garlic Powder: Adds savory flavor to the dressing.
• Chili Powder: Gives the salad that signature elote flavor.
• Cumin: Adds warmth and depth.
• Cotija Cheese: A salty, crumbly cheese that pairs perfectly with corn.
• Tajín: Adds a tangy chili lime finish on top.

How to Make Elote Pasta Salad

First, cook the garden rotini pasta according to the package instructions. Once the pasta finishes cooking, drain it and set it aside so it can cool completely. Next, grill the corn. Place the corn directly on the grill and cook it until the kernels become lightly charred. After the corn cools slightly, cut the kernels off the cob and discard the core.

Meanwhile, prep the remaining ingredients. Dice the red onion and jalapeño, then chop the cilantro. For the protein, I used rotisserie chicken from Sam’s Club. If you know me, you know I’m a Sam’s Club girly. Their rotisserie chicken is always juicy, well seasoned, and super affordable. I had some leftover in the fridge, so I simply chopped it into bite-sized pieces and added it to the salad.

Next, grab a large bowl. Add the cooled pasta, grilled corn kernels, chopped rotisserie chicken, diced red onion, diced jalapeño, and chopped cilantro. Then add the mayonnaise, sour cream, lime juice, garlic powder, chili powder, cumin, and salt. Toss everything together until the pasta salad is evenly coated. Finally, finish the salad by topping it with crumbled cotija cheese and a sprinkle of Tajín.

More Summer Salads You Have To Try

If you enjoyed this recipe, be sure to check out my Summer Salad collection, where I share even more salads that are perfect for warm weather meals.

Print Recipe

cookout recipe

Elote Pasta Salad

Author: neskitchen Cooking Method: Grilling Cuisine: American, Mexican-Inspired Courses: Lunch, Main Course, Salad, Side Dish Recipe Keys: P pasta salad Quick Meals S summer salad

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Servings: 4 Estimated Cost: $ 15 Calories: 435

Best Season: Summer, Spring

Dietary:

N nut free

Description

This Elote Pasta Salad is a fun twist on Mexican street corn turned into a creamy pasta salad. It’s packed with grilled corn, chicken, fresh cilantro, jalapeño, and cotija cheese tossed in a tangy chili lime dressing.

Ingredients

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Scale

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• ½ lb garden rotini pasta
• ¾ cup grilled corn
• 1 cup rotisserie chicken (chopped)
• ¼ cup red onion (diced)
• 1 jalapeño (diced)
• ¼ cup fresh cilantro (chopped)
• 1 Lime (juiced)
• ¼ cup Hellmann’s mayonnaise
• ¼ cup sour cream
• ½ tsp garlic powder
• ½ tsp chili powder
• ¼ tsp ground cumin
• Tajín seasoning, to taste
• Salt and black pepper to taste
• ¼ cup cotija cheese

Instructions

1. Cook the rotini pasta according to the package instructions. Drain the pasta and allow it to cool completely.
2. Grill the corn until the kernels become lightly charred. Let the corn cool slightly, then cut the kernels off the cob and discard the core.
   
3. Dice the red onion and jalapeño and chop the cilantro.
4. In a large bowl, combine the cooled pasta, grilled corn kernels, chopped rotisserie chicken, diced red onion, diced jalapeño, and chopped cilantro.
   

5. Add the mayonnaise, sour cream, lime juice, garlic powder, chili powder, cumin, salt, and pepper. Toss everything together until the pasta salad is evenly coated.

   
6. Finish by topping the salad with crumbled cotija cheese and a sprinkle of Tajín.

7. Enjoy!

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 435kcal

% Daily Value *

Total Fat 22g34%

Sodium 520mg22%

Total Carbohydrate 36g12%

Dietary Fiber 3g12%

Sugars 4g

Protein 22g44%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: summer recipe, cookout dish, pasta salad, potluck favorite, easy side dish

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