Healthy Recipes Salad Pasta Salad Elote-Inspired Pasta Salad 4.3 (6) 5 Reviews This zesty pasta salad draws inspiration from the flavors of elote—a Mexican recipe with grilled corn on the cob that's smothered in a creamy mayo-based sauce and sprinkled with chili powder, cotija cheese and lime. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Updated on April 28, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 20 mins Total Time: 30 mins Servings: 6 Nutrition Profile: Sesame-Free Diabetes-Friendly Nut-Free Heart-Healthy Vegetarian Jump to Nutrition Facts Jump to recipe This Elote-Inspired Pasta Salad tastes just like Mexican street corn—but is easier to eat. Fiber-rich whole-wheat pasta forms the base of this salad, which is studded with smoky, charred corn. It then gets a flavorful creamy dressing of crema and mayo seasoned with garlic and smoked paprika and brightened with lime. Cotija cheese and fresh cilantro finish this salad with a little herby saltiness. Keep reading for our expert tips, including how to save on prep time. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! We opted for whole-wheat pasta, but feel free to use any type or shape of pasta you prefer. Shorter pasta works best because it's easier to eat, and varieties with nooks and crannies are excellent for capturing sauce.You can use any corn you like, including frozen, to save on prep time. For this recipe, we chose regular corn, but you might prefer frozen fire-roasted kernels for an even smokier flavor or freshly grilled corn if it's available.If you want to add a bit of heat, consider mixing in some chili powder or crushed red pepper flakes to taste, or fresh slices of jalapeño.We enjoy serving this salad at room temperature, perfect for potlucks and summer cookouts. However, if the day's temperature is above 90°F, return the salad to the refrigerator after 1 hour. If the temps are below 90°F, it can be left out for up to 2 hours. Returning perishables to a chilled environment after serving is always the safest option. Nutrition Notes Whole-wheat pasta brings plant protein and fiber to this salad to help fill you up and keep you satisfied longer. If you don't like whole-wheat pasta, you can certainly swap it with white pasta, which will still give you some of that gut-loving fiber and plant protein. And if it means your family will eat it, then by all means, use the white pasta. Corn often gets a bad rap because it's considered a starchy vegetable. But it's loaded with fiber, antioxidants, vitamins and minerals—and even contains healthy fats. Cotija cheese is a firm Mexican cow's milk cheese that adds a little bit of protein and calcium to this salad. It is a saltier cheese so if your body is sensitive to sodium, consider reducing the amount of Cotija or adding less salt to the salad. You could also use a lower-sodium cheese, like fresh mozzarella, Swiss or goat cheese. Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman Cook Mode (Keep screen awake) Ingredients 6 ounces small whole-wheat pasta such as reginetti or elbows (about 2½ cups) 1 tablespoon extra-virgin olive oil 3 cups fresh corn kernels (from 4 to 5 ears) or thawed frozen corn kernels 4 tablespoons crema Mexicana or sour cream 4 tablespoons light mayonnaise ½ teaspoon grated lime zest 1 tablespoon lime juice ½ teaspoon salt 1 small clove garlic, grated 4 tablespoons crumbled cotija cheese, divided 2 tablespoons chopped fresh cilantro, divided ¼ teaspoon smoked paprika, divided Directions Bring a large pot of water to a boil; cook 6 ounces pasta according to package directions. Drain thoroughly; spread in an even layer on a baking sheet to cool. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 3 cups corn; cook, undisturbed, until blistered, about 2 minutes. Stir and spread into an even layer; cook, stirring every 2 minutes, until charred in many spots, about 4 minutes. Transfer to the baking sheet with the pasta. Let cool to room temperature, about 15 minutes. Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman Meanwhile, combine 4 tablespoons crema (or sour cream), 4 tablespoons mayonnaise, ½ teaspoon lime zest, 1 tablespoon lime juice, ½ teaspoon salt, garlic, 2 tablespoons cotija, 1 tablespoon cilantro and ⅛ teaspoon paprika together in a large bowl; whisk until well combined. Reserve 2 tablespoons of the crema mixture in a small bowl. Add the pasta-corn mixture to the remaining crema mixture in the large bowl; toss to combine. Transfer to a platter or bowl. Drizzle with the reserved 2 tablespoons crema mixture. Sprinkle with the remaining 2 tablespoons cotija, 1 tablespoon cilantro and ⅛ teaspoon paprika. Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman Frequently Asked Questions What's the easiest way to cut corn off the cob? Using a corn stripper tool is quick, convenient and minimizes mess. However, you can also use a knife along with a Bundt pan, large bowl or pie plate to catch the kernels. If you have a lot of corn to shave, consider using the Bundt pan because you can place a corn cob on the center tube, slice down the cob with a knife and the pan will capture the kernels. What's the best way to store leftovers? Store the salad in an airtight container in the refrigerator for up to 4 days. To maintain a fresher taste, try to leave the cheese off until it's time to serve. If you anticipate having leftovers, consider making a bit of extra dressing. This will help freshen up the salad, as it may dry out over time. What should I serve with Elote-Inspired Pasta Salad? You can make this salad a meal by adding in some leftover grilled chicken or rotisserie cut into bite-sized pieces or tossing in some shrimp. Or you can serve the salad as a side dish. Try it with our Jalapeño-Popper Stuffed Chicken or Chicken Tamales, Spicy Shrimp Tacos or Pulled Pork with Caramelized Onions or Slow-Cooker Baby Back Ribs. EatingWell.com, June 2023 Save Rate Print Nutrition Facts (per serving) 246 Calories 10g Fat 36g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size generous 3/4 cup Calories 246 % Daily Value * Total Carbohydrate 36g 13% Dietary Fiber 4g 14% Total Sugars 6g Protein 8g 16% Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 14mg 5% Vitamin A 314IU 6% Vitamin C 6mg 7% Vitamin E 1mg 4% Folate 35mcg 9% Vitamin K 19mcg 16% Sodium 336mg 15% Calcium 70mg 5% Iron 1mg 6% Magnesium 50mg 12% Potassium 240mg 5% Zinc 1mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines