If you love the vibrant, bold flavors of street food but want something that’s both fresh and filling, you are absolutely going to adore this Mexican Street Corn Pasta Salad Recipe. Packed with creamy avocado, smoky bacon, tangy cotija cheese, and that signature spicy-lime dressing, this salad takes your usual pasta game to an entirely new level. It’s a celebration of textures and tastes—sweet corn kernels, crunchy green onions, and a hint of jalapeño heat—all tossed into perfectly cooked mini bowtie pasta. Whether for a summer barbecue, a hearty lunch, or just a bright side dish, this recipe is a guaranteed crowd-pleaser that brings a fiesta right to your table.
Ingredients You’ll Need
This Mexican Street Corn Pasta Salad Recipe calls for a handful of simple ingredients, each chosen to contribute unique flavors, colors, and textures. From creamy avocado to smoky bacon and fresh herbs, every component plays a vital role in crafting that unmistakable taste you’ll want to make again and again.
- 2 cups mini bowtie pasta: The perfect size to hold onto the dressing and mix smoothly with the vegetables.
- 3 cups frozen corn: Sweet and juicy corn provides a burst of color and a satisfying crunch.
- 3 green onions (1/3 cup finely diced): Adds a fresh, oniony bite without overpowering the dish.
- 1/2 bunch cilantro (1/2 cup finely diced): Brings vibrant herbaceous notes that brighten every forkful.
- 1 tablespoon finely diced jalapeño: A little spicy kick to add depth without overwhelming heat.
- 8 slices bacon (cooked & finely diced): Adds smoky saltiness and a delightful crispy texture.
- 1/3 cup cotija cheese: The crumbly, slightly salty cheese that lends authentic Mexican flair.
- 1 large avocado (diced): Creamy and buttery, it balances the spice and adds richness.
- 1/2 cup black beans (canned, drained and rinsed): Provides protein and a satisfying bite.
- 1/2 cup mayo: The base for the tangy, spicy dressing that ties everything together.
- 1/2 teaspoon chili powder: Adds smoky warmth to the dressing.
- 1/4 teaspoon paprika: Enhances the depth with subtle smokiness.
- 1/8 teaspoon ground cumin: Gives a warm, earthy undercurrent.
- 1 teaspoon Sriracha: For a smooth hit of heat and a touch of sweetness.
- 2 large limes: Their zest and juice deliver bright acidity to awaken the flavors.
- Salt and pepper: Essential for seasoning and bringing all the ingredients into perfect harmony.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Prepare the Pasta
Begin by bringing 12 cups of water to a rolling boil in a large pot. Add a tablespoon of salt to intensify the pasta’s flavor. Drop in your mini bowtie pasta and cook it according to the package instructions, typically about 10-12 minutes for al dente. Once cooked, drain the pasta immediately and rinse under cold water for about 15 seconds. This stops the cooking process and cools the pasta down. Shake off any excess water and allow it to dry thoroughly before mixing it with the other ingredients, so the salad doesn’t get watery.
Step 2: Cook the Corn
Next up is the corn. Since it’s frozen, you have a few options: you can roast it in a hot skillet until slightly charred for that authentic street corn flavor, or simply boil it until tender. Roasting the corn adds a smoky sweetness that elevates the salad, so if you have the time, I highly recommend that method. Once cooked, set it aside to cool completely before assembling the salad.
Step 3: Prep the Veggies and Bacon
While the pasta and corn cool, finely dice the green onions, cilantro, and jalapeño. Dice them as uniformly as possible to ensure each bite has balanced flavors. Cook your bacon until crisp, then chop into small pieces for that irresistible crunch and smoky essence. Rinse and drain the canned black beans well to remove excess sodium and any canned flavor. Finally, dice the avocado last to keep it as fresh as possible and prevent browning.
Step 4: Whip Up the Dressing
In a small bowl, whisk together mayonnaise, chili powder, paprika, cumin, Sriracha, lime zest from ¼ teaspoon of one of your limes, and 3 tablespoons of lime juice. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper, adjusting to your personal taste. This dressing is the heart of the Mexican Street Corn Pasta Salad Recipe—creamy, zesty, and just the right amount of spicy. Chill the dressing in the fridge while you get ready to assemble the salad.
Step 5: Assemble the Salad
To assemble, combine the cooled pasta, corn, black beans, diced green onions, cilantro, and jalapeños in a large bowl. For best texture and flavor, add the bacon, cotija cheese, and avocado right before serving to keep them fresh and crisp. Drizzle the chilled dressing over the salad and gently toss everything together, being careful not to mash the avocado. Serve immediately and enjoy the explosion of flavors in each bite!
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
For an extra pop of flavor and color, sprinkle a little additional cotija cheese and chopped cilantro on top right before serving. A few fresh lime wedges on the side invite your guests to add a bit more tang if they like. If you enjoy a smoky contrast, a dash of smoked paprika on the final dish is always a good idea.
Side Dishes
This Mexican Street Corn Pasta Salad Recipe pairs beautifully with grilled meats—think juicy chicken, steak, or shrimp—as a refreshing counterbalance. It’s also a fantastic addition to any picnic or barbecue spread alongside classic favorites like baked beans, fresh tortilla chips, or a bright garden salad. It’s so versatile it can easily take center stage or play a supportive role.
Creative Ways to Present
Want to impress at your next gathering? Serve the salad in hollowed-out mini bell peppers or avocado halves for a colorful presentation. Layer it in clear glass bowls for a festive look showcasing the vibrant ingredients. You can even portion it into individual mason jars for easy grab-and-go servings that are perfect for parties or lunches.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Pasta Salad Recipe tastes best when fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. To keep the avocado from browning, consider adding it freshly diced at serving time instead of mixing it in ahead.
Freezing
This pasta salad is not ideal for freezing because the avocado and dressing can become watery or slimy when thawed. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not recommended. If you’d prefer it warm, try warming the pasta separately and tossing it with fresh veggies and dressing just before serving.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn cut from the cob is delicious here and adds an even sweeter, juicier bite. Just cook or roast it briefly before assembling the salad.
Is there a substitute for cotija cheese?
If cotija isn’t available, feta cheese is a good stand-in due to its crumbly texture and tangy flavor, though it’s a bit saltier. Queso fresco works too for a milder taste.
How spicy is this salad?
The jalapeño and Sriracha provide a gentle heat that can easily be adjusted. If you want it milder, reduce or omit the jalapeño and use less Sriracha. For more heat, add extra or garnish with sliced fresh chilies.
Can I make this salad vegan?
Definitely! Swap mayo for a vegan mayonnaise, omit the bacon or use plant-based bacon bits, and skip the cotija cheese or replace it with a vegan cheese alternative. The flavors will still shine beautifully.
What’s the best way to keep avocado from browning?
Adding lime juice to the avocado before mixing helps slow browning. Also, adding avocado just before serving keeps it fresh and vibrant.
Final Thoughts
Trust me when I say this Mexican Street Corn Pasta Salad Recipe is a game changer. It’s colorful, bursting with flavor, and full of wholesome ingredients that come together perfectly. Whether you’re making it for a friendly get-together or a casual family dinner, it’s guaranteed to be a new favorite in your recipe box. So go ahead, whip up a batch and taste the festive joy for yourself!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that combines the smoky, tangy notes of traditional elote with the comforting texture of pasta. Featuring mini bowtie pasta, fresh corn, creamy avocado, spicy jalapeño, crispy bacon, cotija cheese, and a zesty lime and chili mayonnaise dressing, this salad is perfect for picnics, potlucks, or as a refreshing side dish.
Ingredients
Pasta and Corn
- 2 cups mini bowtie pasta (uncooked)
- 3 cups frozen corn
Vegetables and Herbs
- 3 green onions (about 1/3 cup finely diced)
- 1/2 bunch cilantro (about 1/2 cup finely diced)
- 1 tablespoon finely diced jalapeño
- 1 large avocado (diced)
- 1/2 cup black beans (canned, drained and rinsed)
Other Ingredients
- 8 slices bacon (cooked and finely diced)
- 1/3 cup cotija cheese
- 1/2 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha
- 2 large limes (zest and juice)
- Salt and pepper to taste
Instructions
- Prepare Pasta: Bring 12 cups of water to a boil in a large pot with 1 tablespoon of salt. Cook the mini bowtie pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water for 15 seconds to stop cooking. Shake off excess water and allow it to dry completely.
- Prepare Corn: Cook the frozen corn using your preferred method: you can sauté it in a pan until lightly charred, grill it on the stovetop or outdoor grill for smoky flavor, or roast it in the oven until slightly browned. Once cooked, let it cool.
- Prepare Vegetables and Bacon: Finely dice the green onions, cilantro, and jalapeño. Cook the bacon until crisp, then dice finely. Drain and rinse the black beans. Dice the avocado last to keep it fresh and avoid browning. Aim for small uniform pieces for best texture.
- Make Dressing: In a small bowl, whisk together mayonnaise, chili powder, paprika, ground cumin, Sriracha, zest of 1/4 teaspoon lime, and 3 tablespoons fresh lime juice. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper, adjusting to taste. Chill the dressing until ready to use.
- Assemble Salad: In a large mixing bowl, combine the cooled pasta, cooked corn, avocado, diced green onions, cilantro, jalapeño, and black beans. If not serving immediately, wait to add bacon, cotija cheese, and avocado until just before serving to maintain freshness. Drizzle the dressing over the salad and gently toss to combine. Serve right away for best flavor and texture.
Notes
- For cooking corn, you can sauté, grill, or roast it to achieve a slightly charred, smoky flavor similar to traditional Mexican street corn.
- Add bacon, cotija cheese, and avocado just before serving if you plan to prepare the salad ahead; this keeps them fresh and prevents sogginess.
- Adjust the spice level by increasing or decreasing the jalapeño and Sriracha to suit your preference.
- Rinsing pasta after cooking helps cool it quickly and prevents it from sticking together in the salad.
