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.
Hello Chelsea,
Just found this recipe and made it for a family lunch. It was delicious and demands for it to be made again this week or sooner! It’s Summer here in Australia so this is going to be my go to all Summer long. Thank you for sharing this fabulous dish!!!!
I am so happy to hear this! Thanks Michele! 🙂
O…M…G…this is the BEST thing I’ve EVER tasted. I can’t even put into words how much I LOVE it. I’m eternally grateful to you for sharing this recipe!!
You have no idea how happy I am to hear this! Thanks Jil! 🙂
sensacional
I’m so happy to hear! 🙂
This was awesome! We rated it “Maddie Approved” in honor of my 16 yo grandaughter. A family fave all around. We might try it with rice instead of pasta – just to mix it up a bit. 😉
Haha I love it! Maddie Approved it is! So glad you all enjoyed this. Thanks for your comment Susan! 🙂
I would like to make this but I can not find the full recipe
Hey Joann! Sorry for the confusion, the recipe is at the bottom of the post! Hope you enjoy! 🙂
Made this yesterday for my sister’s birthday lunch. It was a hit! Everyone wanted the recipe! I added chopped tomatoes from our garden and cut down on the amount of pasta. It was tremendous!
So glad to hear this was a hit! Thanks Marcy 🙂
This was so good – it makes quite a bit for just the 2 of us, but have had it for lunch throughout week. Great recipe, thanks for sharing.
You’re welcome! 🙂
Can you do the dressing a few days ahead.?
Sure! 🙂 Just give it a quick stir before adding into the salad
In grilling the corn, after you soak it in water, do you put it on the grill with the husks back up around the corn? How hot should the grill be, medium heat? Also giving a wedding shower for 35 people and this is the main entree with shrimp. Fruit salad, green beet orange salad and rolls will also be served. How many times should I multiply the recipe?
In grilling the corn, after you soak it in water, do you put it on the grill with the husks back up around the corn? How hot should the grill be, medium heat? Also giving a wedding shower for 27 people and this is the main entree with shrimp. Fruit salad, green beet orange salad and rolls will also be served. How many times should I multiply the recipe?
Could you add cooked shrimp to the dish?
Sure if you’d like!