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.
This recipe looks great and would love to try. However, you indicate NO SUBSTITUTES for Mayo. But I literally cannot eat may. Since publishing do you have any recommendations? Thx!
Sorry I don’t Glen! I haven’t had success with other ingredients flavor-wise. Maybe a vegan mayo if you can have that? I’m not sure what else; wish I could be of more help.
I made this salad in the morning and served it to my book club that evening. Unfortunately the pasta absorbed the dressing and the salad was dry. I recommend adding the dressing right before serving. I did not add black beans. It has a lot of delicious flavor! I would make again, but not too far ahead of serving it.
I’m so happy you loved this recipe! Thanks for the tip! 🙂
This was absolutely delicious I doubled the Mayo with the spices and it was a hit at our home. I will be making it again and again.
Thank you so much for posting
I’m so happy to hear this Janie! Thanks so much for your comment! 🙂
I have made this multiple times and it is amazingly delicious!
I’m so happy you’re enjoying this Mexican Street Corn Pasta Salad! Thanks so much for sharing Grace! 🙂
Where do you find pre-roasted canned corn? Online? Not near Trader Joe’s or Whole Foods.
I’ve never gotten it online; I’ve gotten it at Walmart, Smiths (Kroger), Maceys
Used chicken instead of pasta and didn’t include sriracha or jalapeños and it was delicious! Kids loved too!
So happy to hear this! Thanks for your comment Tara! 🙂
I swapped red onions for the green & added roasted red pepper.
This salad is amazing!
Thank you so much for a delicious meal!
It’s supposed to be 5 *s!
I’m so sorry! I don’t know what I did!!
So happy this was a hit! Thanks so much for the comment Loucinda 🙂
This is one of the best salads ever! I used fresh, grilled corn and added marinated, grilled chicken to make it a complete meal. We all loved it and I will be making it without the chicken for an upcoming potluck. Thank you for a delicious recipe!
I am soooo happy to hear how much you enjoyed this! Thanks soo much for your comment! 🙂 I’m excited for everyone to try it at your potluck!
This recipe is on my “Keepers” board on Pinterest for a reason…it’s spectacular! I am making it again today, I can’t tell you how many times I’ve made it, always with someone asking for the recipe. The flavours are so amazing. I actually bbq corn and freeze it so I can make it in the winter months. I’m obsessed with this salad and trust me, you bring this to a party and there won’t be another one like it! thank you.
You’re so welcome!! Thank you so much for the kind comments and review 🙂
Barbie could you please tell me how you bbq your corn and then your method for freezing it? Thank you
Oh my lord this was crazy stupid amazing! I have deleted all other corn salad recipes no kidding! Fire roasted my ears of corn basted with bacon drippings added cilantro sparingly even though I have a pure hatred for the herb but lo and behold even that touch of cilantro was a bonus to the dish..
LOVED LOVED LOVED THIS
I am soooo happy to hear this!! I need to try the bacon drippings, that sounds AMAZING!! Thanks for your comment! 🙂