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Mexican Street Corn Pasta Salad

Side view of Mexican Street Corn Pasta Salad showing texture and ingredients
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Love Mexican Street Corn (Elote)? Imagine those amazing flavors – smoky corn, creamy tangy dressing, salty cheese – all tossed together with pasta and savory bacon. This is my absolute favorite easy salad for potlucks or weeknights! So simple, so good.

Ingredients

Scale
  • Pasta: 2 cups macaroni pasta, 1 Tbsp olive oil
  • The Stars: 1 slice beef bacon (diced), 1 cup frozen fire-roasted corn
  • Creamy Dressing:
    • ½ cup Mayonnaise
    • 1 cup Sour cream
    • 1 Tbsp lemon juice + 1 tsp lemon zest (or use lime!)
    • 1 Clove garlic, minced
    • ½ tsp garlic powder
    • ½ Tsp paprika powder
    • ½ Tsp chili powder
    • 1 Tsp dried oregano
    • 1 Jalapeno, minced very finely (seeds removed for less heat)
    • Salt & Black Pepper, to your taste
  • Mix-Ins & Finish:
    • ½ cup crumbled cotija cheese (or queso fresco/feta)
    • ⅓ cup Spring onion, thinly sliced
    • ⅓ cup fresh cilantro, chopped (plus more for garnish)

Instructions

  1. Cook Pasta: Boil the macaroni in generously salted water until al dente (firm to the bite). Drain immediately and rinse under cold water until cool. Toss with 1 Tbsp olive oil to prevent sticking and set aside.
  2. Cook Bacon & Corn: Cook the diced bacon in a large skillet over medium heat until crispy (5-7 mins). Remove bacon with a slotted spoon, leaving about 1 Tbsp fat in the pan. Add the frozen corn to the hot skillet and cook, stirring often, until heated through and lightly charred (5-7 mins). Let cool slightly.
  3. Mix the Dressing: In a large bowl (big enough for the whole salad!), whisk together the mayonnaise, sour cream, lemon juice, lemon zest, minced garlic, garlic powder, paprika, chili powder, oregano, and minced jalapeno until smooth. Taste and season generously with salt and pepper. Remember the cheese and bacon are salty!
  4. Combine & Serve: Add the cooled pasta, cooled corn, crispy bacon, cotija cheese, spring onion, and chopped cilantro to the bowl with the dressing. Gently fold everything together until well combined. Taste one last time and adjust seasoning if needed. Chill until ready to serve.

Notes

  • Serving Ideas: Delicious served chilled or at room temperature. Garnish with extra cotija, cilantro, and a sprinkle of chili powder. Perfect alongside BBQ, grilled chicken, tacos, or burgers!
  • Tips & Tricks:
    • Swap lemon for lime juice/zest for a more classic Elote flavor.
    • Any short pasta shape works (rotini, penne, shells).
    • Veggie Option: Simply skip the bacon!
    • Make-Ahead: Great made a day ahead! For best texture, stir in the bacon and half the cheese just before serving. If it seems dry after chilling, loosen with a tiny bit more sour cream or lemon juice.
  • Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
  • Reheating/Freezing: Best enjoyed cold. Do not reheat (dressing will separate). Freezing is not recommended.

Find it online: https://recipesh.com/mexican-street-corn-pasta-salad/