Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a bold and flavorful twist on the classic pasta salad, inspired by the rich, zesty flavors of elote—the beloved Mexican street corn. Combining sweet corn, creamy avocado, smoky bacon, and zippy black beans with a tangy, spiced mayo-lime dressing, this dish delivers a balance of creamy, crunchy, and savory in every bite. The addition of mini bowtie pasta brings a hearty, satisfying base that makes this salad ideal as both a side or a standalone dish.

Perfect for summer barbecues, potlucks, or a quick weekday lunch, this salad is not only easy to throw together but also customizable. The creamy dressing is spiced with chili powder, cumin, paprika, and Sriracha for just the right amount of kick, and it coats every ingredient beautifully. The cotija cheese adds a salty finish that ties everything together. Every bite is vibrant, loaded with texture, and bursting with fresh flavor. Whether you’re looking to impress guests or just want to enjoy a flavorful new dish, this Mexican Street Corn Pasta Salad will quickly become a staple in your recipe rotation.

Why You’ll Love This Recipe

1. Vibrant and Flavorful: A medley of textures and bold Mexican-inspired flavors in every bite.
2. Perfect for Gatherings: Ideal for BBQs, picnics, potlucks, and family dinners.
3. Quick and Easy to Make: Simple ingredients and fast prep time.
4. Customizable: Easily adapted to suit different dietary needs or ingredient availability.
5. Make-Ahead Friendly: Tastes even better after chilling, making it perfect for prepping in advance.

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Ingredients

Salad

• Mini bowtie pasta
• Frozen corn
• Green onions
• Cilantro
• Jalapeño
• Bacon (cooked and finely diced)
• Cotija cheese
• Avocado
• Black beans (canned, drained, and rinsed)

Dressing

• Mayonnaise
• Chili powder
• Paprika
• Ground cumin
• Sriracha
• Limes
• Salt and pepper

Variations

• Spicier Version: Add extra jalapeño or a splash of hot sauce for more heat.
• Vegan Option: Use vegan mayo, omit the bacon and cheese, or use plant-based substitutes.
• Protein Boost: Add grilled chicken or shrimp for a more filling salad.
• Different Pasta Shapes: Use rotini, penne, or macaroni if bowtie pasta isn’t available.
• Add Crunch: Mix in some crushed tortilla chips just before serving for extra texture.

How to Make the Recipe

Step 1

Cook the mini bowtie pasta according to package instructions. Drain and set aside to cool.

Step 2

While the pasta cooks, cook the bacon until crisp, then finely dice and set aside.

Step 3

In a large skillet or pan, cook the frozen corn over medium-high heat until lightly charred. Let it cool.

Step 4

In a large mixing bowl, combine the cooked pasta, charred corn, green onions, cilantro, jalapeño, bacon, cotija cheese, black beans, and diced avocado.

Step 5

In a small bowl, whisk together the mayonnaise, chili powder, paprika, cumin, Sriracha, and the juice of two limes. Season with salt and pepper to taste.

Step 6

Pour the dressing over the salad and gently toss until everything is well coated.

Step 7

Chill for at least 30 minutes before serving to let the flavors meld.

Tips for Making the Recipe

• Don’t overcook the pasta—it should be al dente for the best texture.
• Lightly charring the corn brings out its sweetness and adds a smoky depth.
• Dice ingredients uniformly for an even distribution of flavors.
• Add avocado just before serving to prevent browning.
• Taste and adjust seasoning before serving, especially after chilling.

How to Serve

Mexican Street Corn Pasta Salad is best served chilled or at room temperature. It pairs wonderfully with:

• Grilled meats like chicken, steak, or pork
• Burgers and sandwiches
• Tacos or quesadillas
• As a stand-alone lunch or light dinner

Serve it in a large bowl for a potluck or portion into individual containers for easy meal prep.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, and add a splash of lime juice if needed to freshen it up.

Freezing

This salad is not ideal for freezing due to the mayo-based dressing and fresh avocado, which may not thaw well.

Reheating

This salad is meant to be served cold or at room temperature. Reheating is not recommended.

FAQs

1. Can I use fresh corn instead of frozen?

Yes, fresh corn (grilled or boiled) works beautifully in this recipe.

2. Can I make it ahead of time?

Absolutely. Prepare the salad and dressing separately, then combine them just before serving.

3. What if I don’t have cotija cheese?

Feta is a good substitute with a similar salty, crumbly texture.

4. How do I keep the avocado from browning?

Add the avocado right before serving and toss with lime juice to slow browning.

5. Is this salad gluten-free?

Use gluten-free pasta to make this recipe gluten-free.

6. Can I make this without bacon?

Yes, simply omit the bacon or use a vegetarian alternative.

7. How spicy is the salad?

It has a mild kick from jalapeño and Sriracha, but you can adjust the heat to your liking.

8. Can I double the recipe?

Yes, just double the ingredient quantities and use a larger bowl.

9. Can I use canned corn?

Yes, but it’s best if you char it lightly in a pan first to enhance the flavor.

10. How long does it last in the fridge?

The salad will stay fresh for up to 3 days when stored properly in the refrigerator.

Conclusion

Mexican Street Corn Pasta Salad is a vibrant, satisfying dish that brings together the bold flavors of Mexican street food with the comfort of a creamy pasta salad. It’s easy to prepare, packed with colorful ingredients, and sure to be a standout at any meal. Whether you’re entertaining a crowd or looking for a meal-prep favorite, this salad delivers every time. Give it a try and bring a burst of flavor to your table.

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