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Quick & Easy Mexican Street Corn Pasta Salad

A creamy, vibrant fusion of elote and pasta salad featuring roasted corn, fresh avocado, crispy bacon, and cotija cheese tossed in a tangy chili-lime dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 16 oz rotini or fusilli pasta
  • 3 cups corn kernels canned, fresh, or frozen (roasted preferred)
  • 1 large avocado diced
  • 6 slices thick-cut bacon cooked crisp and crumbled
  • 0.75 cup cotija cheese crumbled (or feta)
  • 0.5 cup fresh cilantro chopped
  • 0.25 cup red onion finely diced
Creamy Elote Dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream or plain Greek yogurt
  • 2 tbs fresh lime juice
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • Large pot for boiling
  • Large Mixing Bowl
  • Whisk
  • Cast iron skillet (optional, for corn)

Method
 

  1. Boil the pasta in salted water until al dente according to package directions. Drain and rinse under cold water to cool. Set aside in a large bowl.
  2. If desired, char the corn in a hot, dry skillet for 3-4 minutes until blistered. Cook the bacon until crispy, then crumble.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper to make the dressing.
  4. Add the corn, bacon, cotija cheese, cilantro, and red onion to the bowl with the cooled pasta.
  5. Pour the dressing over the pasta mixture and toss well to coat everything evenly.
  6. Gently fold in the diced avocado right at the end so it doesn't get mashed.
  7. Cover and chill in the refrigerator for at least 1 hour before serving to let the flavors meld. Garnish with extra cilantro and cheese.

Notes

Make ahead tip: Mix the pasta, corn, onion, and dressing up to a day in advance. Add the bacon, avocado, and fresh cilantro right before serving to maintain texture and freshness.