Dinner · Part 3 of 3: Tips & recipe card

Crockpot Mexican Street Corn Elote Pasta Shells with Bacon Tips, FAQ & printable recipe

Name: Crockpot Mexican Street Corn Elote Pasta Shells with Bacon
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Mexican-American
Ingredients: 4 cups charred sweet corn kernels; 2 diced jalapeños; 4 cloves minced garlic; 2 cups chicken broth; 8 oz cream cheese, softened; 1/2 cup Mexican crema; 16 oz medium pasta shells; 1 1/2 cups shredded Monterey Jack cheese; 1 cup crumbled Cotija cheese; 1 tbsp Tajín seasoning; 1 cup cooked crispy bacon, crumbled; 2 tbsp fresh lime juice; 1/4 cup chopped fresh cilantro

By Clara Weller · Oct 16, 2026

A steaming bowl of creamy Mexican street corn pasta topped with crispy bacon, fresh cilantro, and a dusting of Tajín.

Prep: 15 min
Cook: 2 h 30 min
Total: 2 h 45 min
Serves: 8

Tips for success

To get the best char on your corn, use a cast-iron skillet over high heat and don't move the kernels too often—let them sit and develop dark spots.

If using frozen corn, dry it thoroughly before charring to ensure it browns rather than steams. This step is worth the few extra minutes for the smoky depth it adds.

When adding the pasta, make sure it is submerged in the liquid as much as possible. If the sauce seems too thick, add a splash of broth or water.

If it's too thin, leave the lid off for the last 10 minutes to let some moisture evaporate. Adjust the Tajín to your heat preference, but don't skip it—it's the signature elote flavor.

Variations

Spicy Chorizo Version: Swap the bacon for cooked fresh chorizo, and add an extra jalapeño for more heat. The chorizo's paprika and spice will deepen the sauce's flavor. Cook the chorizo before adding it to the slow cooker, and increase the Tajín to 1 1/2 tablespoons.
Vegetarian Elote Pasta: Use vegetable broth instead of chicken broth and omit the bacon. Add a can of drained black beans for extra heartiness, and top with roasted pumpkin seeds for crunch. The dish remains creamy and satisfying without any meat.
Cheesy Chicken Elote Pasta: Add 2 cups of shredded cooked chicken (rotisserie works well) along with the pasta. The chicken will absorb the creamy sauce and make the dish even more filling. Adjust the broth to 2 1/2 cups to account for the extra ingredients.
Smoky Chipotle Twist: Stir in 1 to 2 tablespoons of chopped chipotle peppers in adobo sauce with the cream cheese. This adds a deep, smoky heat that complements the charred corn. Reduce the Tajín to 2 teaspoons to balance the spice.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of broth to loosen the sauce.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout. Add a splash of broth or water if the sauce has thickened too much.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce as it sits, so you may want to add a splash of broth or water when reheating to restore its creamy texture. Stir well before serving.

The charred corn, diced jalapeños, and minced garlic can be prepared a day in advance and stored in the refrigerator. The bacon can be cooked and crumbled up to 3 days ahead.

The full dish can also be assembled in the slow cooker insert (without the pasta) and refrigerated overnight; add the pasta the next day when ready to cook.

Serving ideas

Serve this elote pasta hot, straight from the slow cooker, with extra crumbled cotija and a sprinkle of Tajín on top. A wedge of lime on the side lets everyone add more brightness if they like. It pairs beautifully with a simple green salad or grilled vegetables to balance the richness.

This dish is hearty enough to be a main course on its own. For a more casual meal, spoon it into bowls and top with extra bacon and cilantro.

It's also great as a side dish alongside grilled chicken or steak. The leftovers are delicious cold, almost like a pasta salad, though most people will want it warm.

Frequently asked questions

Can this recipe be made gluten-free?

Yes, simply use gluten-free pasta shells and ensure your chicken broth is certified gluten-free. The rest of the ingredients are naturally gluten-free. Check the Tajín seasoning label, as some brands may contain wheat. Cook the gluten-free pasta according to the package's slow-cooker instructions, which may require a shorter cooking time.

Why does the sauce sometimes turn out too thin?

If the sauce is too thin, it may be because the pasta hasn't absorbed enough liquid or the slow cooker was left uncovered. To fix this, cook for an additional 10 to 15 minutes with the lid off to allow excess moisture to evaporate. Also, ensure you are using the correct amount of cream cheese and crema, as these are the thickening agents.

Can this dish be made on the stovetop instead of a slow cooker?

Yes, you can make this on the stovetop in a large pot. Simmer the corn, jalapeños, garlic, broth, cream cheese, and crema over medium-low heat for 15 minutes, then add the pasta and cook until al dente, stirring frequently. Stir in the cheeses and Tajín, then finish with lime, cilantro, and bacon.

How can the heat level be adjusted?

To reduce heat, remove the seeds and membranes from the jalapeños before dicing, and use less Tajín. For more heat, add an extra jalapeño or a pinch of cayenne pepper. You can also serve with extra Tajín on the side so each person can adjust their own bowl.

What is the best way to char corn for this recipe?

For fresh corn, heat a cast-iron skillet over high heat. Add a little oil and the corn kernels in a single layer. Let them sit without stirring for 2 to 3 minutes until charred, then stir and repeat until you have good char spots. For frozen corn, thaw and pat dry first to ensure proper browning.

Recipe card

Crockpot Mexican Street Corn Elote Pasta Shells with Bacon

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

4 cups charred sweet corn kernels
2 diced jalapeños
4 cloves minced garlic
2 cups chicken broth
8 oz cream cheese, softened
1/2 cup Mexican crema
16 oz medium pasta shells
1 1/2 cups shredded Monterey Jack cheese
1 cup crumbled Cotija cheese
1 tbsp Tajín seasoning
1 cup cooked crispy bacon, crumbled
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro

Instructions

In a 6-quart slow cooker, combine the charred sweet corn, diced jalapeños, minced garlic, chicken broth, softened cream cheese, and Mexican crema. Stir gently until the cream cheese is mostly incorporated, though small lumps are fine. Set the slow cooker to LOW.
Cover the slow cooker and cook on LOW for 2 hours. The mixture will become hot, the cream cheese will fully melt, and the flavors will meld. Stir once halfway through if possible to help the cream cheese distribute evenly.
After the 2-hour cook, stir in the medium pasta shells, shredded Monterey Jack cheese, crumbled Cotija cheese, and Tajín seasoning. Make sure the pasta is submerged in the liquid as much as possible. Cover and cook on LOW for an additional 20 to 30 minutes, stirring once halfway, until the pasta is tender and has absorbed most of the sauce.
Once the pasta is cooked, turn off the slow cooker. Stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning if needed. Serve hot, topped with the crispy bacon, remaining cilantro, and an extra dusting of Tajín.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 520
Protein: 18 g
Carbohydrates: 56 g
Fat: 25 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.