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Marble Surface

Elote Corn Pasta Salad


Ready in 45  minutes

Serves 10-12  people

Elote corn is served all over Mexico, often on a stick. The roasted corn is slathered with chili butter, lime, and cilantro. It is a wonderful balance of sweet, hot, and bright flavors and has become a summer favorite for us. This salad combines all the yummy flavors of Elote in an easy to make, and easy to eat pasta salad.



  • 6 ears of corn on the cob, shucked 

  • 1 lb of  small pasta,  orzo, shells or farfallini

  • 4 full green onions + 3 just the greens

  • 1 tbsp chilli powder

  • 6 oz of cotija cheese or queso fresco, crumbled + a little extra for garnish

  • 2 tbsp butter

  • 3 tbsp olive oil

  • 2 limes Juiced

  • ¼ cup cilantro chopped 

  • Salt and pepper


  1. Bring a pot of water to a boil. Once boiling add the pasta and cook for about 8-10 minutes until the pasta is aldente. Once the pasta is cooked, drain it, and add it back to the pot with the 2 tbsp of butter. Toss to coat, and set aside.

  2. Heat a grill or grill pan to about 450. Drizzle the corn with olive oil and place the corn on the hot grill. Leave it alone to get good char and then rotate the corn until it’s evenly charred on all sides. Set it aside to cool

  3. While the corn cools, cut the green onion. Trim the top of the onions and peel away any outer layer that is tough or wilting.  Slice 4 whole onions, white and green parts, and 3 onions, just greens. 

  4. Once the corn has cooled, stand each cob up end to end on a cutting board and, with a sharp knife, cut the corn off the cob. 

  5. Add the corn kernels, green onion, chilli powder, olive oil, lime juice, and crumbled cheese to the pot of room temperature pasta. Season with salt and pepper and toss everything together until well combined.  

  6. Garnish the salad with the chopped cilantro, a little  crumble of extra cheese and a dash of chilli powder on top and serve. 


This salad can absolutely be made ahead of time. It lasts beautifully in the fridge for a couple of days.  If you make it in advance, take it out of the fridge about a half hour before you intend to serve it to let the oils loosen up. Toss it a couple times to re-distribute the dressing and voila!

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