Go Back
–+ servings
No ratings yet

Elote Pasta Salad

By Britney
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8
elote pasta salad in a large bowl topped with roasted corn, bacon, jalapenos, red onions, and cilantro.
Pin Print
Elote Pasta Salad is a flavor packed Mexican street corn inspired salad with a creamy sauce, corn, bacon, jalapenos, and seasonings.

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 16 oz Pasta
  • 2 tbsp Salted Butter
  • 1 tbsp Olive Oil
  • 3 Ears Corn on the Cob, (or about 2 cups Frozen Corn)
  • 5 Strips Bacon
  • 3/4 cup Sour Cream
  • 1/3 cup Mayo
  • 3 cloves Garlic, (minced)
  • 1/2 cup Cotija, (additional for garnish)
  • 1/2 tsp Chili Powder
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Lime Juice, (additional for topping)
  • 1/4 cup Fresh Cilantro, (chopped)
  • 2 Jalapenos, (diced)
  • 1/4 Red Onion, (diced)
  • 1 Avocado, (cut into chunks)
  • 1 tbsp Lime Zest, (for topping)
  • Tajin Seasoning, (optional, for garnish)

Instructions 

  • Boil salted water and boil pasta until al dente according to package instructions. Drain pasta and add butter. Mix until butter is fully melted.
  • 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.
  • 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. 
  • Add the pasta and corn to the bowl with the sauce and toss to coat. Taste for salt and pepper and adjust accordingly.
  • Crumble the bacon with your hands or chop with a knife and sprinkle the bacon on top.  
  • Place avocado, lime zest, a squeeze of lime juice, cotija, and a dash of tan on on top for garnish. 

Notes

Pro Tips
  • 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.

Nutrition

Calories: 515kcal, Carbohydrates: 54g, Protein: 13g, Fat: 28g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 300mg, Potassium: 433mg, Fiber: 4g, Sugar: 5g, Vitamin A: 545IU, Vitamin C: 11mg, Calcium: 91mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!