Photo of Mexican Elote Corn Pasta Salad by WW

Mexican Elote Corn Pasta Salad

Points® value
Total Time
55 min
10 min
15 min
Look no further for a perfect potluck dish. In this tasty mash-up, we’ve taken the essence of Mexican elote—a street delicacy of grilled corn on the cob smothered with mayo, then topped with spices, cheese, and lime juice—and merged it with a chilled American-style pasta salad. You can make this recipe up to 1 day in advance, leaving out the cilantro just before serving so its fresh flavour really pops.


Cooking spray

4 spray(s)

Uncooked radiatore

4 oz, or rotini pasta

Raw corn

3 cup(s), (from about 4 ears)

Uncooked scallions

½ cup(s), chopped

Jalapeño pepper

1 medium, seeded and finely chopped


2 clove(s), large, finely chopped

Light mayonnaise

3 tbsp(s)

Fresh lime juice

1 tbsp(s)

Table salt

½ tsp(s)

Cotija cheese

2 oz, crumbled


¼ cup(s), fresh, chopped

Chili powder

¾ tsp(s)


  1. Cook the pasta according to the package directions. Drain the pasta and rinse with cold water; drain well again.
  2. Meanwhile, coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the corn, scallions, and jalapeño and cook until the corn is browned, about 6 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring often. Remove from heat and let cool slightly.
  3. In a large bowl, whisk the mayonnaise, lime juice, and salt. Add the pasta and corn and toss to combine. Stir in the cheese and cilantro. Sprinkle with the chili powder. Refrigerate the salad for at least 30 minutes before serving.
  4. Serving size: about 1 cup