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Fresh Elote Pasta Salad Mason Jar Recipe Easy Picnic Portions

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A creamy, tangy, and smoky corn pasta salad layered in mason jars for easy, portable picnic portions. This fresh elote pasta salad combines tender pasta with roasted corn, lime, cotija cheese, and a flavorful dressing.

Ingredients

Scale
  • 8 oz elbow macaroni or small pasta shapes
  • Salt, for boiling water
  • 3 ears fresh corn, husked (or 2 cups frozen corn, thawed)
  • 1/4 cup mayonnaise (use vegan mayo for dairy-free)
  • 1/4 cup crumbled cotija cheese (substitute feta if cotija isn’t available)
  • 1 small jalapeño, finely chopped (remove seeds for less heat)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced (about 2 tablespoons)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: extra cotija cheese, extra cilantro leaves, pinch of chili powder or smoked paprika

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook according to package instructions (usually 8–10 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. While pasta cooks, heat a cast iron skillet or grill pan over medium-high heat. Add the corn kernels (cut from the ears) and cook, stirring occasionally, until charred spots appear, about 5–7 minutes. Remove from heat and let cool slightly. If using frozen corn, thaw and pat dry before roasting.
  3. In a medium bowl, mix 1/4 cup mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Stir until smooth and creamy.
  4. Add the roasted corn, chopped jalapeño, cilantro, and cotija cheese to the dressing. Mix gently ensuring the corn is well coated but still has some bite.
  5. In a large bowl, combine the cooled pasta with the elote corn salad mixture. Toss gently to combine. Taste and adjust seasoning if needed.
  6. Spoon the salad into mason jars, packing lightly but leaving some space at the top. Garnish each jar with a sprinkle of cotija and a few cilantro leaves if desired.
  7. Cover jars with lids and refrigerate for at least 30 minutes to let flavors meld. Salad can be made up to 24 hours ahead and stored chilled.

Notes

Rinse pasta after cooking to prevent clumping and keep it cool. Char the corn well for smoky flavor. Layering the salad in jars keeps pasta from getting soggy. For picnics, pack dressing separately if desired. Use fresh lime juice for best flavor. Salad tastes better after chilling at least 30 minutes. Store leftovers in sealed jars in fridge up to 2 days; avoid freezing.

Nutrition

Keywords: elote pasta salad, mason jar salad, picnic salad, roasted corn salad, creamy pasta salad, summer salad, easy pasta salad

Find it online: https://twinkletaste.com/fresh-elote-pasta-salad-mason-jar-recipe-easy-picnic-portions/