Elote Pasta Salad (Mexican Street Corn)
on Jun 11, 2025
This post may contain affiliate links. Please read our disclosure policy.
This Elote Pasta Salad is the ultimate summer side dish inspired by Mexican street corn. Packed with bold, smoky flavor and all the creamy, tangy goodness you’d expect from elote. With smoky grilled corn, crispy bacon, tangy cotija cheese, and a creamy lime dressing, this recipe is a mashup of favorites that just makes sense. It’s easy to prep ahead, super satisfying, and guaranteed to steal the show at your next BBQ or potluck.
Mexican street corn (elote) is traditionally grilled corn slathered in a rich chili-lime mayo, topped with cotija cheese and a sprinkle of chili powder or Tajin. This pasta salad takes all of that craveable flavor and spins it into a refreshing, crowd-pleasing dish that’s perfect for warm weather gatherings. It’s smoky, creamy, a little spicy, and totally addictive.
Table of Contents
- 🤤 Why You Should Try Elote Pasta Salad
- 🗒️ Ingredients for Elote Pasta Salad
- 👨🍳 How to Make Mexican Street Corn Pasta Salad
- 💡 Pro Tips for Perfect Elote Pasta Salad
- 🔄 Substitutions and Variations
- 🫙 Storing and Making Ahead
- ❓ Questions and Answers
- 🥗 More Delicious Side Dishes
- 🎬 The Final Wrap
- CONNECT WITH A LICENSE TO GRILL!
- Elote Pasta Salad (Mexican Street Corn Pasta Salad) Recipe
🤤 Why You Should Try Elote Pasta Salad
- Bold Smoky Flavor: Grilled corn and crispy bacon bring that fire-roasted punch you can’t get from canned ingredients.
- Creamy With A Kick: The mayo and sour cream base is smooth and tangy with chili powder and smoked paprika for heat and depth.
- Perfect For BBQs And Potlucks: This one travels well and tastes just as good chilled as it does at room temp.
- Totally Make-Ahead Friendly: Grill your corn, crisp your bacon, and whisk up that dressing the day before.
- Crowd-Pleasing Fusion: It’s familiar enough for picky eaters but just unique enough to stand out on the table.
🗒️ Ingredients for Elote Pasta Salad
This elote pasta salad is all about bold flavors and simple ingredients. Fresh corn grilled to perfection, tangy cotija cheese, and a zesty lime dressing make this pasta salad come together. Below is a quick breakdown of what you’ll need and why it works. You can find full measurements and a detailed overview in the printable recipe card below.
Salad Ingredients
- Farfalle Pasta: A fun, bite-sized noodle that holds the creamy dressing like a champ.
- Fresh Corn: Grilled to get that signature char and smoky sweetness that makes this salad pop.
- Bacon: Crispy, salty, and savory—adds a crunchy contrast and depth of flavor.
- Cotija Cheese: Crumbly, salty, and tangy—it’s basically the street corn essential.
- Red Onion: Sharp and crunchy, bringing bite and color to the mix.
- Jalapeño: A little heat and zing to balance the creaminess—leave the seeds for more spice.
- Avocado: Creamy and rich, it adds a buttery texture that cools down the heat.
- Fresh Cilantro: Bright and herbaceous, it ties everything together with a fresh finish.
Dressing Ingredients
- Black Pepper: Adds just the right amount of mellow heat.
- Mayonnaise: The creamy base that gives body and richness to the dressing.
- Sour Cream: Adds tang and balances the mayo with a lighter, cooler note.
- Lime Juice: Fresh and zippy—this wakes up the whole dish.
- Lime Zest: Intensifies the citrus flavor without adding more liquid.
- Smoked Paprika: Brings a warm, smoky undertone that echoes the grilled corn.
- Chili Powder: Adds depth and a touch of earthy heat.
- Garlic Powder: A subtle, savory layer that rounds out the flavor.
- Kosher Salt: Enhances all the ingredients and balances the tang.
👨🍳 How to Make Mexican Street Corn Pasta Salad
This elote pasta salad comes together in just a few easy steps—boil the pasta, grill the corn, crisp the bacon, and mix it all up with that creamy, smoky dressing. It’s low-effort with high reward, and perfect for prepping ahead. Check out the full step-by-step instructions in the printable recipe card below.
- Boil The Pasta: Cook the noodles until al dente, then rinse and set aside to cool.
- Grill The Corn: Get a nice char on fresh corn to build smoky flavor.
- Whisk the Dressing: Mix together mayo, sour cream, lime juice, and spices until smooth.
- Combine Everything: Toss the pasta, corn, bacon, and veggies with the dressing.
- Add Avocado Last: Fold in the diced avocado right before serving.
- Taste and Serve: Adjust seasoning if needed and finish with your favorite garnishes.
💡 Pro Tips for Perfect Elote Pasta Salad
- Make It Ahead: Prep everything but the avocado the day before and store it separately. Toss everything together just before serving for the freshest flavor and texture.
- Chill Before Serving: Let the salad sit in the fridge for at least 30 minutes to help the flavors come together.
- Use High Heat For Corn: Grill the corn over high heat and rotate often for the perfect char without overcooking.
- Add Avocado At The End: Dice and mix in the avocado right before serving so it stays fresh and doesn’t brown or get mushy.
- Level Up With Toppings: Sprinkle on Tajin, crushed tortilla chips, roasted pepitas, or hot honey for a fun twist. Crumbled spicy pork rinds, crispy fried onions, or even diced mango add awesome texture and flavor.
- Customize The Heat: Want more spice? Leave the jalapeño seeds in, or add a pinch of cayenne to the dressing.
🔄 Substitutions and Variations
- Flavor Boosters: Try tossing in charred poblano strips, chopped green onions, or a spoonful of chipotle in adobo for extra depth.
- Make It Veggie: Skip the bacon or swap in grilled mushrooms or crispy chickpeas for a meat-free version.
- Cheese Swap: Can’t find cotija? Feta or queso fresco brings that same salty, tangy vibe.
- Add Protein: Grilled chicken, pulled pork, or smoked shrimp turn this into a hearty main dish.
- Extra Crunch: Top with crushed tortilla chips, roasted pepitas, or even crispy chickpeas.
🫙 Storing and Making Ahead
You can prep this salad a day ahead by grilling the corn, cooking the pasta, crisping the bacon, and mixing the dressing—but keep everything stored separately. If you fully assemble the salad ahead of time, the pasta will absorb the dressing and become dry, the avocado may brown and turn mushy, and the bacon or any crunchy mix-ins can lose their texture. For the freshest results, toss everything together just before serving and fold in the avocado at the last minute.
Once assembled, any leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors continue to develop over time, but keep in mind that the texture of the avocado and pasta may soften. This salad doesn’t freeze well, as the ingredients won’t hold up after thawing.
❓ Questions and Answers
Yes—but for best results, keep the components separate. If you mix everything together too early, the pasta will soak up the dressing and get dry, the avocado can brown, and the bacon or crunchy toppings will lose their texture. Prep the pasta, corn, bacon, and dressing the day before, then assemble and add the avocado just before serving for the freshest flavor and texture.
You can, but grilled fresh corn gives the best flavor and texture. If using canned or frozen, char it in a hot skillet to get that signature smoky taste.
Rotini, penne, or elbows all work well. Stick with shapes that hold onto dressing and have some texture.
It’s got a mild kick from the jalapeño and chili powder. For more heat, leave in the jalapeño seeds or add a pinch of cayenne. For less, remove the seeds or skip the jalapeño entirely.
🥗 More Delicious Side Dishes
🎬 The Final Wrap
If you’re looking for a side dish that actually gets people talking, this Elote Pasta Salad is it. It’s smoky, creamy, zesty, and loaded with texture in every bite—basically everything you want in a summer salad. Whether you’re grilling out with the fam or heading to a potluck, this one’s guaranteed to earn you some compliments (and probably a few recipe requests).
Ready to make it happen? Scroll down to grab the printable recipe card and check out the video tutorial to see how easy it is to bring this flavor-packed dish to life. You’ve got the grill, you’ve got the vibes—now you’ve got the salad to match. Let’s go!
CONNECT WITH A LICENSE TO GRILL!
Be sure to follow us on our social media accounts.
Did you make this recipe? Tell us about it in the comments below!
Elote Pasta Salad (Mexican Street Corn Pasta Salad)
Ingredients
Salad Ingredients
- 8 ounces Farfalle pasta
- 4 ears Corn
- 8 slices Bacon, cooked and chopped
- ½ cup Cotija cheese, crumbled
- ⅓ cup Red onion, diced
- 1 Jalapeño, diced
- 1 Avocado, diced
- ¼ cup Fresh cilantro, finely chopped
Dressing Ingredients
- ⅓ cup Mayonaise
- ¼ cup Sour cream
- 2 tablespoons Lime juice
- 1 teaspoon Lime zest
- ½ teaspoon Smoked paprika
- ½ teaspoon Chili powder
- ¼ teaspoon Garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- Cook The Pasta. Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
- Grill The Corn. Preheat the grill to 450°F. Grill the corn, turning occasionally, until charred and cooked through, about 10–12 minutes. Let cool slightly, then cut the kernels off the cobs.
- Mix The Dressing. In a large bowl, whisk together the mayo, sour cream, lime juice, lime zest, smoked paprika, chili powder, garlic powder, salt, and pepper until smooth and creamy.
- Assemble The Salad. Add the cooked pasta, grilled corn, chopped bacon, cotija cheese, red onion, jalapeño, and cilantro to the bowl with the dressing. Toss until everything is evenly coated.
- Add The Avocado. Gently fold in the diced avocado just before serving to keep it from getting mushy. Taste the salad and adjust the seasoning with extra salt, black pepper, or a fresh squeeze of lime, if needed.
- Garnish And Serve. Sprinkle with extra cotija, cilantro, and a dusting of Tajin if you like. Serve chilled or at room temperature.
Video
Notes
- Make It Ahead. You can grill the corn, cook the bacon, and make the dressing a day ahead. Assemble everything when you’re ready to serve for maximum freshness.
- Let It Rest. After you assemble the salad, let it sit in the fridge for 30 minutes or longer. This will allow the flavors to develop. Or just serve the salad right away, it is still delicious!!
- Charred Poblano Peppers – Dice and toss in for an extra smoky flavor.
- Pickled Red Onions – Swap or add for a punchy, tangy twist.
- Tajin Seasoning – Sprinkle over the finished salad for a spicy, citrusy kick.
- Crushed Tortilla Chips – Add just before serving for extra crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
