Making the most of grilling season with this Grilled Elote Pasta Salad. Whether you’re cooking for a crowd or meal prepping for the week, this is one of those side dishes that screams summer—and tastes incredible. Salty bacon, sweet charred corn, and a (slightly) spicy jalapeño green sauce? I mean, come on—this dish seriously packs in so much freshness, flavor, and all the vibes of a summer cookout.
Loaded with nutrient-rich ingredients like arugula, cilantro, and corn, this gluten-free pasta salad is not only satisfying but also provides a boost of fiber, antioxidants, and vitamins. Perfect alongside your favorite grilled protein or tucked into a beach cooler for an on-the-go snack, you’ll be making this summer pasta salad with bacon and corn all season long.
What Makes This Pasta Salad So Special
For starters, here’s why I love this recipe—and why I think you will too. This elote-inspired pasta salad brings together a vibrant mix of flavors: smoky bacon, sweet charred corn, and a creamy, tangy cilantro-lime dressing.
The jalapeño cilantro sauce adds just the right amount of kick without being overpowering, making it a hit for the whole family. Using fresh, seasonal ingredients like corn and arugula keeps the salad light, while the bacon and pasta add a delicious boost of protein and texture.
Healthy, Flavorful Ingredients
Beyond taste, this salad is a nutritional winner. Corn brings fiber and antioxidants, arugula provides vitamin K and iron, and cilantro is rich in phytonutrients that support overall health.
Even the bacon can be enjoyed in moderation—when paired with plenty of fresh veggies and nutrient-dense pasta, it turns this tasty treat of an ingredient into a balanced, flavorful addition.
All in all, this grilled corn pasta salad with jalapeño dressing is an easy, healthy way to enjoy a summer meal without sacrificing flavor. Kind of a no-brainer to bring to your next barbecue, right?
Perfect for Summer Gatherings
Whether it’s a picnic, barbecue, or a casual weeknight dinner, this salad is sure to hit the spot. The combination of charred corn, creamy jalapeño green sauce, and crispy bacon gives every bite incredible flavor and satisfying texture. Because it keeps well in the fridge, it’s also perfect for meal prep or make-ahead summer recipes.
Once you try this grilled elote pasta salad with jalapeño green sauce and bacon, it’s guaranteed to become a go-to recipe you’ll make again and again. Enjoy, and happy grilling!
INGREDIENTS YOU’LL NEED:
Bacon:
- Sugar-free applewood smoked bacon (I like Applegate)
Pasta:
- 1 (12 oz.) box gluten-free short pasta (farfalle, penne, etc.) (I like Jovial)
For the Grill:
- Ears of yellow corn
- Jalapeños
- Extra-virgin olive oil
- Kosher salt
- Chili powder
- Freshly ground black pepper
- Lemon
- Limes
For the Jalapeño Green Sauce:
- Garlic cloves
- Cilantro leaves (about 2 bundles)
- Baby arugula
- Extra-virgin olive oil
- Red wine vinegar
- Kosher salt
- Freshly ground black pepper
To Assemble:
- Baby arugula
- Crumbled cotija cheese or sub goat cheese (omit for dairy free)
- Cilantro
- Pickled red onions or thinly-sliced red onions
HOW TO MAKE GRILLED ELOTE PASTA SALAD WITH JALAPEÑO GREEN SAUCE AND BACON
For the Bacon:
Line a baking sheet with parchment paper and add the bacon. Transfer to the middle rack of a cold oven.
Turn the heat to 400°F and bake for 17 to 20 minutes, or until the bacon is crisp. Remove from the oven and transfer the bacon to a paper towel-lined plate.
Once cooled, roughly chop into bite-sized pieces. Set aside. The bacon can be cooked, cooled, and stored in an airtight container in the fridge for up to 3 days in advance.
For the Pasta:
Bring a large pot of salted water to a rolling boil.
Add the pasta and cook to al dente according to package instructions, about 1 minute less than the suggested cook time.
Once the pasta is tender, drain and rinse under cold water. Set aside.
To Grill:
Preheat the grill to medium-high. Allow it to fully come to temperature while you prep the veggies.
Add the corn and jalapeños to a large plate. Drizzle the olive oil all over the veggies and season with salt, chili powder, and pepper. Using clean hands, massage the seasonings into the veggies. Add the citrus halves to the plate, too. You’ll grill these as well.
Transfer the corn and jalapeños to the hot grill and cook, undisturbed, for 4 minutes.
Rotate the corn and jalapenos, continuing to rotate (6 minutes in total for the jalapeños and 12 minutes in total for the corn) until the jalapeños are charred and the corn is tender and charred in places. When you have 2 minutes of cook time left on the corn, add the lime and lemon halves, cut-side down. Grill until grill marks appear and the citrus is very juicy, about 2 minutes total.
Allow the veggies to cool entirely.
For the Jalapeño Green Sauce:
In a high-speed blender, add the garlic, cilantro, arugula, olive oil, red wine vinegar, salt, and pepper.
Slice each jalapeño in half, removing the stems and seeds for less heat, and roughly chop. Add the grilled jalapeños to the blender along with the juice from the lemon and lime halves. You should have about ⅓ cup of citrus juice. Blend on low until just combined. Turn the speed up to medium and blend until completely smooth, about 1 minute. Set aside.
To Assemble & Store:
Carefully cut the corn kernels off the cob and add to a large mixing bowl.
Add the cooked pasta, baby arugula, ¾ cup of the cotija, and pickled or fresh onions, and about ¾ of the jalapeño green sauce. Stir to combine.
Add the chopped bacon, remaining cotija, and cilantro. Toss to combine and taste for seasoning.
If the pasta seems dry, add the remainder of the jalapeño cilantro sauce. Note that the pasta will soak up more of the sauce in the fridge. Enjoy immediately or store in airtight containers. This will last in the fridge for up to 4 days.
RECIPE SUBSTITUTIONS & QUESTIONS
Want to tweak this Grilled Elote Pasta Salad to fit your preferences or dietary needs? You can swap cotija cheese for goat cheese or omit it entirely for a dairy-free version. For the pasta, any gluten-free short pasta like penne or farfalle works, or you can use regular pasta if you’re not avoiding gluten.
If you prefer less heat, remove the seeds from the jalapeños, or substitute with mild green chiles. And for a vegetarian version, skip the bacon or swap it with smoky tempeh or roasted chickpeas for added protein and crunch.
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Can I make this Grilled Elote Pasta Salad ahead of time?
Yes! This salad actually tastes great when made ahead. Store it in an airtight container in the fridge for up to 4 days. Just keep the jalapeño green sauce separate if you want the pasta to stay extra firm, and toss everything together right before serving for the freshest flavor. It’s perfect for meal prep, picnics, and all your summer gatherings.
Can I make this pasta salad gluten-free or dairy-free?
Absolutely! Use gluten-free short pasta like penne or farfalle to keep it gluten-free. For a dairy-free version, swap the cotija cheese for goat cheese or omit cheese altogether. Even with these tweaks, you’ll still get the same bold flavor from the charred corn, smoky bacon, and jalapeño cilantro sauce.
More Delicious Summer Side Dishes:
- Homemade Garlic Fries
- Smoky BBQ Chicken Pasta Salad
- Healthy Fried Zucchini Blossoms
- The Viral Watermelon Summer Salad
- Mom’s Famous Potato Salad (Mayo-Free!)
- Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts
Grilled Elote Pasta Salad with Jalapeño Green Sauce and Bacon
Equipment
- grill
- high speed blender
- Mixing bowls
- baking sheet
Ingredients
For the Bacon:
- 6 slices thick-cut sugar-free applewood smoked bacon, (I like Applegate)
For the Pasta:
- 1 (12 ounce) box gluten-free short pasta (farfalle, penne, etc.), (I like Jovial)
For the Grill:
- 3 ears yellow corn, husked and cleaned
- 2 medium jalapeños
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- Freshly ground black pepper
- 1 large lemon, halved
- 2 limes, halved
For the Jalapeño Green Sauce:
- 4 cloves garlic, roughly chopped
- 4 cups roughly chopped cilantro leaves, about 2 bundles
- 2 cups baby arugula
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
To Assemble:
- 2 cups baby arugula
- 1 cup crumbled cotija cheese or sub 4 oz. goat cheese, omit for dairy free
- ¼ cup roughly chopped cilantro
- ½ cup pickled red onions or ½ cup thinly-sliced red onions
Instructions
For the Bacon:
- Line a baking sheet with parchment paper and add the bacon. Transfer to the middle rack of a cold oven.
- Turn the heat to 400°F and bake for 17 to 20 minutes, or until the bacon is crisp. Remove from the oven and transfer the bacon to a paper towel-lined plate.
- Once cooled, roughly chop into bite-sized pieces. Set aside. The bacon can be cooked, cooled, and stored in an airtight container in the fridge for up to 3 days in advance.
For the Pasta:
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook to al dente according to package instructions, about 1 minute less than the suggested cook time.
- Once the pasta is tender, drain and rinse under cold water. Set aside.
For the Grill:
- Preheat the grill to medium-high. Allow it to fully come to temperature while you prep the veggies.
- Add the corn and jalapeños to a large plate. Drizzle the olive oil all over the veggies and season with salt, chili powder, and pepper. Using clean hands, massage the seasonings into the veggies. Add the citrus halves to the plate, too. You’ll grill these as well.
- Transfer the corn and jalapeños to the hot grill and cook, undisturbed, for 4 minutes.
- Rotate the corn and jalapenos, continuing to rotate (6 minutes in total for the jalapeños and 12 minutes in total for the corn) until the jalapeños are charred and the corn is tender and charred in places. When you have 2 minutes of cook time left on the corn, add the lime and lemon halves, cut-side down. Grill until grill marks appear and the citrus is very juicy, about 2 minutes total.
- Allow the veggies to cool entirely.
For the Jalapeño Green Sauce:
- In a high-speed blender, add the garlic, cilantro, arugula, olive oil, red wine vinegar, salt, and pepper.
- Slice each jalapeño in half, removing the stems and seeds for less heat, and roughly chop. Add the grilled jalapeños to the blender along with the juice from the lemon and lime halves. You should have about ⅓ cup of citrus juice. Blend on low until just combined. Turn the speed up to medium and blend until completely smooth, about 1 minute. Set aside.
To Assemble & Store:
- Carefully cut the corn kernels off the cob and add to a large mixing bowl.
- Add the cooked pasta, baby arugula, ¾ cup of the cotija, and pickled or fresh onions, and about ¾ of the jalapeño green sauce. Stir to combine.
- Add the chopped bacon, remaining cotija, and cilantro. Toss to combine and taste for seasoning.
- If the pasta seems dry, add the remainder of the jalapeño cilantro sauce. Note that the pasta will soak up more of the sauce in the fridge. Enjoy immediately or store in airtight containers. This will last in the fridge for up to 4 days.
Notes
- Cheese: Swap cotija for goat cheese, or omit for a dairy-free version.
- Pasta: Any gluten-free short pasta works (penne, farfalle, etc.), or use regular pasta if not avoiding gluten.
- Jalapeños: Remove seeds for less heat, or substitute with mild green chiles.
- Bacon: Omit for vegetarian, or replace with smoky tempeh or roasted chickpeas for protein and crunch.
