Elote Pasta Salad (Mexican Street Corn Pasta Salad)

Close up of Elote Mexican street corn pasta salad, with vibrant red tortilla strips, charred corn, crispy bits of bacon, and a creamy dressing.

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Elote Pasta Salad (Mexican Street Corn Pasta Salad)

This Elote (Mexican Street Corn) Pasta Salad is the perfect mashup of smoky, creamy, tangy, and crunchy. Grilled corn, crispy bacon, and cotija cheese get tossed with farfalle pasta and a bold chili-lime dressing for a side dish that steals the spotlight. It’s got all the flavors of classic elote, but in pasta salad form—and yes, it’s every bit as addictive as it sounds.

It’s easy to make ahead, travels well, and holds its own at any summer BBQ, potluck, or cookout. Serve it chilled or at room temp, and get ready for everyone to ask for the recipe. Whether you’re feeding a crowd or just want leftovers that hit, this salad brings the heat (and the chill) in all the right ways.

Prep Time30

Total Time30

Course: Salad, Side Dish

Cuisine: American

Keyword: elote pasta salad, mexican street corn pasta salad, street corn pasta salad, street corn salad

Servings: servings

Author: Joshua Boquist

Equipment

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!!

Optional Add-Ins To Mix It Up

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