Elote Pasta Salad (Mexican Street Corn Pasta Salad)

Ready in 30 minutes, this easy elote pasta salad recipe is packed with flavor, creamy, delicious! Inspired by the popular Mexican street food elote, this flavorful dish combines roasted corn kernels, spices, and al dente pasta with a creamy, tangy dressing made with sour cream, mayo, fresh lime juice, cotija, and jalapenos to incorporate the flavors of Mexican street corn!

For more Mexican-inspired dishes, try my Shrimp and Steak Fajitas and Birria Quesadillas next!

It’s officially pasta salad season. And just how much do I love pasta? Enough to mix it with anything and everything!

This time, I’m combining it with one of the most famous and delicious street foods in Mexico—elotes! This Mexican street corn pasta salad is a fiesta of flavors, texture, and colors that merges a traditional elote with pasta. It’s sweet, smoky, creamy, tangy, salty, and spicy—everything that makes Mexican cuisine so irresistible!

But the best part? It takes only 30 minutes to make, so it’s perfect as a summer side dish or light meal for busy weekdays and last-minute potluck invites. Sometimes I even add a little avocado crema on top for an additional pop of flavor!

There’s really no way you can go wrong with this easy Mexican street corn pasta salad. Take my word and make this ASAP!

Why You’ll Love This Recipe

• Unique flavor and texture experience. The creamy, tangy dressing with a slight kick from the chili powder and jalapeños tastes amazing with the sweet and smoky roasted corn, tender pasta, fresh avocado slices, and crispy bacon crumbles.
• Simple Ingredients!
• Quick and easy to make. Simply boil the pasta, roast the corn, cook the bacon, prep the dressing, toss everything in a bowl, and voila—a fresh, delicious, and satisfying meal is waiting for you!
• Perfect side dish! Bring it to your next potluck, picnic, or BBQ. This elote pasta salad is guaranteed to be a standout on anyone’s table!

What are Elotes?

Also known as Mexican street corn, elote is a popular street food that’s basically grilled corn on the cob served on a stick. But what makes it truly unique and special is the toppings!

Typically, elote is slathered with Mexican crema or a creamy, tangy mixture of mayonnaise and lime juice. It’s then sprinkled with cotija cheese, cilantro, chili powder, and paprika for that extra kick of flavor and heat!

Looking for more Mexican street corn recipes? Check out this Mexican Street Corn Fries!

Ingredients

• Pasta – Use any type of short-cut pasta, but I like using shell pasta or conchiglie. It has a nice hollow shape with ridges and curves that can hold the sauce and ingredients well!
• Butter – A little bit of melted butter to coat the pasta after cooking for a rich taste! It also helps prevent the pasta from sticking together.
• Corn Cob – Fresh corn on the cob is always the best choice for this recipe. I used sweet corn here, but you can also use white corn, which is more traditional. Pro tip: use my blackened corn recipe for added flavor!
• Bacon – Yup, because everything is better with bacon! Cooked until crispy and crumbled for a nice crunch.
• Cotija cheese – This Mexican cheese has a salty, tangy, and sharp flavor that tastes so good with elote, so make sure not to skip it!
• Avocado – This definitely adds a nice texture and flavor contrast to the salad. Plus, it’s got lots of healthy fats! 
• Tajín Seasoning – Optional but highly recommended! It’s a popular Mexican seasoning that adds a nice heat and tang to the dish and really give this Mexican street corn salad the flavors of elote. You can easily find it at the grocery store.
• Lime – Another essential ingredient! I’m using both the juice and zest to get as much of those zesty flavors as possible.

Salad Dressing Ingredients

The creamy base is made of: 

• Sour cream (You can also use Mexican Sour Cream or Greek Yogurt)
• Mayonnaise (use real mayo!)
• Red onion and Fresh Garlic – soak the red onion in ice cold water if you prefer a less punchy onion flavor. 
• Fresh Herbs and spices – chili powder, smoked paprika, and cilantro (if you don’t like cilantro, use fresh parsley)
• Cotija cheese – it’s very similar to parmesan, so if you can’t find cotija, you can swap in freshly grated parm.
• Lime juice – use fresh limes for the best flavor.
• Jalapeños – remove the seeds if you prefer less spicy flavor.

Substitutions

• Pasta. Use other types of short pasta like fusilli, rotini, cavatappi, orecchiette, ditalini, or even farfalle or bowtie pasta. Anything with nooks and crannies to trap all the delicious ingredients!
• Corn. Fresh corn is best, but if it isn’t in season, you can use canned or frozen corn in this recipe.
• Cheese. If you can’t really find cotija, you can substitute it with queso fresco, another Mexican cheese with a similar crumbly texture but a much milder flavor. You can also use feta cheese or even grated parmesan, but the flavor and texture will change a lot.

How to Make Mexican Street Corn Pasta Salad

• Boil pasta. Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions. Drain pasta and add butter. Mix until butter is fully melted.
• Cook corn and bacon. Sprinkle a skillet with olive oil and cook the corn over medium-high heat until slightly charred, about 5-7 minutes. Season with salt and pepper as desired. Place corn into a bowl to cool, then cook the bacon until crispy. Pat the bacon dry to remove any excess grease. (Image 1 and 2)

• Prepare dressing. In a large bowl, combine sour cream, mayo, minced garlic, cotija, chili powder, smoked paprika, lime juice, cilantro, jalapenos, and red onion. Mix together until smooth, about 1 minute. (Image 3)
• Combine everything. Add the pasta and corn to the bowl with the sauce and toss to coat. Taste for salt and pepper and adjust accordingly. (Image 4)

• Top with bacon. Crumble the bacon with your hands or chop with a knife and sprinkle the bacon on top. 
• Garnish. Place avocado, lime zest, a squeeze of lime juice, cotija, and a dash of tajin on top for garnish.

Pro Tips

Here are a few tips to keep in mind to make the best elote pasta salad:

• Salt the pasta water generously! And when I say generously, I’m not exaggerating. The pasta will absorb all the flavors from the water, and that will make your pasta salad extra tasty.
• Soak the red onion in cold water for about 5-10 minutes, this will help to smooth out the flavor of the onion without all of the punch. 
• Choose the right type of pasta. We want something short with ridges and curves to pull in the dressing and other ingredients. Anything from fusilli to farfalle will do the trick!
• For a kick of spice, add in some red pepper or cayenne pepper. Be sure to taste as you go to prevent it from becoming too hot.
• If you have the time, use an outdoor grill to grill the corn on the cob for added smoky flavor. Roasting corn in the oven also works great if you don’t have access to a grill.
• Use real mayo and regular sour cream. I know it’s tempting to opt for cheaper or lighter versions, but you won’t get the same rich taste and creamy texture if you don’t use the real deal.

What To Serve With Elote Pasta Salad

This healthy Mexican street corn pasta salad is best served at room temperature, but it’s also great when warm or cold. You can enjoy it as a light meal on its own or pair it with smoked chicken thighs for an easy weeknight dinner, slow cooker baby back ribs for a summer BBQ, and cajun shrimp tacos for a Mexican-inspired feast!

Also, if you can’t get enough elotes, make elote dip and dip your Cheesy Gordita Crunch Tacos in it! 

Storing and Making Ahead

Storing: Store leftovers in an airtight container and keep it in the refrigerator for up to 3 days. You can also store any excess dressing separately and add it to the salad right before serving.

Note: The longer it sits in the fridge, the pasta WILL absorb more of the dressing. Make extra dressing if you can, but you can also just use mayo or sour cream to freshen it up.

Making Ahead: This dish is perfect for potlucks, parties, and even meal prep! Just store the salad and dressing separately and mix it in right before serving. You can even make individual portions for a quick and easy lunch throughout the week.

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