Mexican Street Corn Pasta Salad is pasta salad done right with smoky corn, fresh herbs, black beans, and a creamy chili-lime dressing. Always a hit!
Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is hands down one of my favorite pasta salads. Maybe it’s because corn is my favorite veggie, Mexican Street Corn is my favorite way to enjoy it, and adding pasta (hello, carbs!) was the best idea ever. Oh, and did I mention avocados, lime, cilantro, jalapeños, cheese, green onions, and bacon?!
Quick Tip
I love getting creative with Elote-inspired flavors! If you do too, try Mexican Street Corn Chicken Tacos, Mexican Street Corn Chicken Chowder, or Loaded Sweet Potatoes topped with a street corn topping.
Ingredients
Here’s what you need to make Mexican Street Corn Pasta Salad:
- Pasta: Mini bowtie works best. Other small shapes are fine, but ridged ones hold dressing better.
- Corn: Fresh, frozen, or canned all work! More on this later.
- Avocado: Adds creamy texture and rich flavor. It’s ripe when it gives slightly under gentle pressure—like the tip of your nose.
- Herbs: Cilantro and green onions add fresh, bright flavor. Don’t like cilantro? Use more green onions!
- Jalapeño: Take out ribs and seeds before dicing so it’s not too spicy.
- Bacon: Crisp up microwave bacon for quick prep, then dice small.
- Cheese: For real Mexican Street Corn flavor, use Cotija.
- Black beans: Add color, protein, and texture.
Mexican Street Corn Pasta Salad Dressing
- Mayo: I like Hellman’s/Best Foods® best in this dressing.
- Spice: The dressing has just a touch of spice. To make it milder, skip or use less Sriracha/hot sauce. Less spice means less flavor.
- More heat? Add ⅛ teaspoon cayenne for an extra kick!
- Lime: A citrus juicer and microplane make zesting and juicing easy.
- Make ahead: The dressing tastes even better as it sits! Store in a sealed container in the fridge.
Corn Cooking Options
Here are the options for cooking the corn for Mexican Street Corn Pasta Salad:
- Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob. (Best flavor!)
- Canned or Frozen: Melt 2 tablespoons butter in a hot pan. Add corn and cook for 10 minutes, stirring now and then, until browned. Season with salt and pepper. Let cool.
- Pre-roasted canned corn: Drain two cans and toss them in.
- Frozen corn (no charring): Add to boiling pasta for the last minute.
Storage
Mexican Street Corn Pasta Salad is best eaten after adding the dressing. If making ahead, store salad and dressing separately, then mix before serving.
More Delicious Corn Recipes:
- Creamy Corn Salad Jalapeño-popper flavor inspired
- Pesto Chicken with corn and bean salsa
- Corn Salsa Recipe with a delicious dressing
- Flank Steak with Corn Salsa and fresh avocado
- Quinoa Corn Salad with a chipotle vinaigrette
Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is loaded with pasta, sweet corn, fresh herbs, black beans, and a creamy chili-lime dressing. One of my most popular recipes!
Video
Equipment
Ingredients
Salad
- 2 cups mini bowtie pasta measured uncooked
- 3 cups frozen corn see note 1
- 3 green onions 1/3 cup finely diced
- 1/2 bunch cilantro 1/2 cup finely diced
- 1 tablespoon finely diced jalapeño
- 8 slices bacon cooked & finely diced
- 1/3 cup cotija cheese
- 1 large avocado diced
- 1/2 cup black beans canned, drained and rinsed
Instructions
- Pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tbsp salt. Cook pasta according to package directions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.
- Corn: See note 1 for cooking options.
- Veggie Prep: Dice green onions, cilantro, and jalapeño. Cook and dice bacon. Drain and rinse black beans. Dice avocado last to keep it fresh. The smaller the dice, the better!
- Dressing: In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, ¼ tsp lime zest, and 3 tbsp lime juice. Add ¼ tsp salt and ⅛ tsp pepper, adjusting to taste. Chill until ready to use.
- Salad Assembly: In a large bowl, combine cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese. If not eating right away, wait to add bacon, cheese, and avocado until serving. Drizzle with dressing and gently toss. Serve immediately!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Or use 2 (15-ounce) cans of corn drained, or 4 ears of corn. Here’s how to prepare the corn:
- Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob.
- Canned or Frozen (Charred): Melt 2 tbsp butter in a hot pan. Add corn and cook for 10 minutes, stirring now and then, until browned. Season with salt and pepper. Let cool.
- Pre-roasted Canned Corn: Drain two cans and toss them in.
- Frozen Corn (No Charring): Add to boiling pasta for the last minute of cooking.
Nutrition
Serving: 1serving | Calories: 692kcal | Carbohydrates: 93g | Protein: 21g | Fat: 28g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 305mg | Potassium: 730mg | Fiber: 10g | Sugar: 9g | Vitamin A: 692IU | Vitamin C: 17mg | Calcium: 149mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a question. Would it be ok to add the avocado to the dressing recipe if the avocado is super ripe? Is th
That will make a pretty different dressing and I think it will need some tweaking (or it end up a bit too thick/bland). Let me know if you give it a try!
This is amazing! Added three cloves of finely chopped garlic to the dressing and used about 1/4 bunch of cilantro. Omitted cumin. My husband said this is the best recipe I’ve ever made! Thank you for sharing!
Ahh i’m so glad to hear!:) Thanks Shannon!
I wonder, do you think subbing mexican crema or sour cream instead of mayo would work? Hoping to give it a more ~mexican~ flavor
You can definitely give it a try 🙂 I haven’t tried it myself so I can’t say for sure how it will work.
This is truly and amazing recipe!! I tweaked it a little, making the salad with Orzo, and adding red onion too..! Bomb. I loved the salad plain, just as much as I love it with the dressing. So when I served it I left the salad plain, placed the dressing on the side, along with some Tajin on the table. So many options, some people ate it plain with tajin, some with dressing, some with dressing and tajin. Served with chips too…! Probably my new favorite orzo salad! Thanks SO much.
I’m so happy to hear this Samantha! I like it both ways too, there is just so much flavor! Glad you enjoyed:)
I made this just as written and I want the whole thing for myself. The guests will have plenty of other stuff, but this bowl of delicious is MINE!!!
Seriously, this is a huge hit and going in to the regular rotation. Thank you !!
Haha! I like the way you think 🙂 So glad this was a hit!!
Made this today, (first time making a salad dressing too) and it is sooo delicious. Thank you for an amazing recipe!
You’re welcome! 🙂 So happy it was a hit!
Literally the best pasta salad I’ve ever had. So fresh and flavorful. Definitely will be trying more of your recipes- you’ve gained a follower!!! Xo
Awe thank you Carli!! So glad to have you 🙂
This was fantastic! My new favorite salad!
I made this for a tailgate party at Angel Stadium and everyone totally dug it! I added tomatoes and roasted the jalapenos…YUM! Thanks!
The Angels, sadly lost :/ I should’ve gotten some of this to the dugout
Haha!! This could have definitely helped them win 😉 I’m so happy you liked it and love you additions! Thanks for the comment Kim 🙂
How can I char corn without a grill? I’d prefer to use corn on the cob and then cut it off (a friend made this for a summer potluck, and I practically ate the whole bowl by myself ??).
You can cut it off the cob and put it in a skillet (dry; don’t add anything else) and let it char in the skillet over medium-high heat. Toss the corn occasionally, but not too often so you do get a nice char 🙂 Enjoy!