Elote Pasta Salad

Pasta, Sides, Summer

LA weather is the best weather right now because it’s kinda chilly. I walk Amelia in my favorite hoodie and have been baking cookies non-stop this week.

I also started my a new Instagram account called COZY AF. We’ll see what it turns into but it’s currently a place where I’m posting some interior, cozy inspiration.

This week has been crazy in the news and personally it’s been a rough week too. My childhood dog, Chuck, is near the end of his life. He’s lived a long life; sixteen long years. But it still makes it hard to say goodbye. And it’s taken its toll on all of us. The heartbreak doesn’t get easier, though a big part of all of us just want to be happy that he’s lived such a long life. It’s still hard and sad.

In other news, I made a really good pasta salad and it’s really just perfect for the summer. It didn’t photograph all that well but I don’t care if it doesn’t get all the likes on Instagram because IT IS SO TASTY!

I love Mexican street corn (aka elite) so I figured it’d be a good idea to put it in pasta…but then Billy was like…umm..you should make it into a pasta salad. Thank you, Billy, because it was perfect in the pasta salad iteration.

This is THE BEST thing to make for a picnic or a bbq because you can make before and it really holds up.

Billy also said that he cuts his pasta salad with sour cream so it’s not JUST mayonnaise and I took his advice because all mayonnaise is just a bit too much. You could also use Greek yogurt; I bet that’d be good too.

The lime juice, ancho chile powder, cayenne and lime zest all add to the flavor of this pasta salad. It is SO good.

Elote Pasta Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serving Size: 4 to 6 (as a side dish)

Elote Pasta Salad


  • 1/3 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 teaspoon ground cayenne
  • 1/4 teaspoon ground Ancho chile powder
  • Zest from 1 lime
  • Juice from 1 lime
  • Salt
  • Pasta Salad Fixings:
  • 1 pound pasta of choice (I used farfalle)
  • 1 ear of corn
  • 2 ounces cotija, crumbled
  • 1 tablespoon minced fresh cilantro, plus more leaves as garnish


    To Make the Dressing:
  1. 1. Add the sour cream, mayonnaise, cayenne, chile powder, lime zest, lime juice and a few pinches of salt. Whisk together until it becomes smooth. Give it a taste and adjust the salt, as needed.
  2. To Make the Pasta Fixings:
  3. Bring a pot of salted water to a boil. Add the pasta and cook per the instructions on the package, or until al dente. Drain and run under cold water. (I normally would never run my pasta under cold water but I do this for pasta salad only.) Return back to the pot and drizzle with a teaspoon of olive oil and toss. The oil will help the pasta from sticking as it cools.
  4. Char the ear of corn over the flame of your stove, rotating it every so often, until it’s evenly charred. Slice the corn off the cob and reserve a handful of them to use as garnish.
  5. To a medium bowl, add the pasta, dressing, corn, minced cilantro and cotija. Toss together until evenly coated. Give it a taste and adjust the salt as needed. Make sure to get a bite with the cheese because that helps with the saltiness in this dish. Top with the reserved corn and some more cotija and cilantro. Serve! This is a great thing to make ahead for a party or bbq. I would add all of the ingredients to the bowl and toss in the dressing just before serving.

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  • Reply Kelly | Maverick Baking June 9, 2017 at 2:17 am

    My word. This is genius. I only got a chance to try elote recently, but I’m now certain that I need this pasta salad in my life. The cheese and the sour cream and that blackened corn?? YESSSS.

  • Reply Abby @ Heart of a Baker June 9, 2017 at 5:28 am

    My husband LOVES elote, so he would be alllll about this salad! Thinking of you and your childhood dog, those things are hard man <3

    • Adrianna Adarme
      Reply Adrianna Adarme June 9, 2017 at 10:21 am

      Thanks Abby! He passed away last night. He lived a good life. xoxo

      • Reply suzanne June 9, 2017 at 10:35 am

        My condolences on the loss of your dog. I truly believe that pets are God’s unconditional love in the flesh…and fur!

  • Reply Steph June 9, 2017 at 11:13 am

    My husband hates corn due to a former allergy, so I am always on the lookout for a way to bring sweet summer corn to a party, where other people will appreciate it. This looks perfect! So very sorry about your pup. Dogs are family and it’s so hard when their health declines. Keeping you in my thoughts…

  • Reply carlos at Spoonabilities June 9, 2017 at 11:48 am

    I like simple salads like this one. Very straightforward.!
    I’m wondering what is the taste of Elote…

  • Reply Mary June 9, 2017 at 11:51 am

    This salad looks delicious! I am so sorry about your beloved dog Chuck; may you find comfort in the happy memories that you have with him.

  • Reply Currently Crushing On. | How Sweet It Is June 10, 2017 at 3:45 am

    […] elote pasta salad. OMG. […]

  • Reply Mimi June 10, 2017 at 5:43 am

    I think it’s beautiful. Typo alert in paragraph 5. Elote/elite. Sorry, it’s a disease i have that spots typos. So sorry about your dog. It’s one of the hardest things to go through.

  • Reply Currently Crushing On. – Fruitide June 10, 2017 at 6:50 am

    […] elote pasta salad. OMG. […]

  • Reply Asan Khana Pakana June 11, 2017 at 1:06 pm

    This is looking an awesome salad recipe, I must try it in coming days.

  • Reply what we’re loving | pizza and champagne June 12, 2017 at 6:02 pm

    […] Elote + pasta. Match made in heaven. […]

  • Reply 4th of July Recipe Round-Up – A Cozy Kitchen July 2, 2017 at 2:35 pm

    […] Elote Pasta Salad. This didn’t photograph THAT well but it is so, SO good. […]

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