Elote pasta salad- Mexican Street Corn Salad

He will take pasta salad in a bowl with limes

5 from 1 vote

Elote pasta salad- Mexican Street Corn Salad

This Mexican street corn pasta salad combines tender pasta, sweet corn, cotija cheese, fresh lime, cilantro, and a creamy chili-lime dressing. It’s an easy, crowd-friendly side dish for summer cookouts, potlucks, taco night, or any casual get-together.

Prep Time25

Cook Time10

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 465kcal

Author: Lauren Lane

Ingredients

Salad

2 cups small pasta shape measured uncooked
3 cups corn - about 4 ears of corn or frozen corn
3 green onions chopped
½ bunch cilantro chopped (or Parsley if you're not a fan of cilantro)
1 tablespoon finely diced jalapeño
8 slices bacon cooked & chopped
½ cup cotija cheese
1 large avocado diced
½ cup black beans canned, drained and rinsed

Dressing

½ cup mayo
½ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon ground cumin
1 teaspoon Sriracha
2 large limes
Salt and pepper

Instructions

Cook the Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the pasta according to the package directions until al dente. Drain, rinse under cold water, and shake off as much excess water as possible. Set aside to cool and dry.
Prepare the Corn: Remove the husks and silk from the corn. Cut the kernels from the cob.
Prep the Mix-Ins: Slice the green onions and finely chop the cilantro and jalapeño. Cook and chop the bacon, then drain and rinse the black beans. Dice the avocado last so it stays fresh. The smaller the dice, the better—this way, you get a little bit of everything in every bite.
Make the Dressing
In a small bowl, whisk together the mayonnaise, chili powder, paprika, cumin, sriracha, lime zest, and lime juice. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper, then taste and adjust as needed. Refrigerate until ready to use.
Assemble the Salad
In a large bowl, combine the cooled pasta, cooled corn, black beans, green onions, cilantro, jalapeño, bacon, cheese, and avocado. Pour the dressing over the top and gently toss until everything is evenly coated.
If you’re not serving it right away, wait to add the bacon, cheese, and avocado until just before serving. Serve immediately and enjoy!

Notes

This is best served right after tossing in the dressing. You can make the dressing ahead and toss when you are ready.
Reserve some dressing. Pasta absorbs dressing as it sits and can dry out. Save about ¼ of the dressing to stir in just before serving.
Cook the pasta only until al dente. Overcooked pasta can become soft and mushy once mixed with the dressing.
Drain and dry the pasta well. Excess water will thin the dressing and dilute the flavor.
Add avocado right before serving to keep it fresh and prevent browning.
Make-ahead option: Prepare the pasta, corn, vegetables, and dressing separately. Assemble before serving.
Corn options: Fresh, frozen, or drained canned corn will work. Browning or charring it adds the best flavor.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. This pasta salad does not freeze well.

Nutrition