If you’re craving a delightful twist on a classic favorite, the Mexican Street Corn Pasta Salad Recipe is your new go-to. Bursting with vibrant flavors, this salad combines the smoky, tangy charm of traditional Mexican street corn with the comforting heartiness of pasta. It’s the perfect balance of creamy, spicy, crunchy, and fresh elements all mingling together in every bite. Whether you’re hosting a summer cookout or just want a refreshing salad with a little kick, this recipe is guaranteed to charm your taste buds and brighten your table in no time.
Ingredients You’ll Need
Gathering simple, fresh ingredients makes this salad shine. Each element brings its own texture and flavor that together create an irresistible dish packed with color and personality. From tender pasta to zesty lime, here’s what you’ll need to make this vibrant salad a reality.
- 2 cups mini bowtie pasta: Small pasta shapes that soak up all the dressing while keeping a perfect bite.
- 3 cups frozen corn: Sweet kernels that bring that iconic Mexican street corn flavor—plus they’re quick to prep.
- 3 green onions (1/3 cup finely diced): Adds freshness and a mild oniony crunch.
- 1/2 bunch cilantro (1/2 cup finely diced): For that bright, herbaceous note that elevates every mouthful.
- 1 tablespoon finely diced jalapeño: Just the right amount of heat to wake up your palate.
- 8 slices bacon (cooked & finely diced): Smoky and crispy goodness that adds depth and texture.
- 1/3 cup cotija cheese: A salty, crumbly cheese that’s a classic topping in Mexican street corn dishes.
- 1 large avocado (diced): Creamy and rich, balancing the spice and adding lusciousness.
- 1/2 cup black beans (canned, drained and rinsed): Adds protein and a nice earthy flavor contrast.
- 1/2 cup mayo: Creates a luscious dressing base that binds everything together.
- 1/2 teaspoon chili powder: Brings mild smoky heat to the dressing.
- 1/4 teaspoon paprika: Adds a subtle smoky sweetness.
- 1/8 teaspoon ground cumin: Earthy warmth that’s essential in Mexican flavors.
- 1 teaspoon Sriracha: A touch of spice with a tangy kick.
- 2 large limes: Fresh lime juice and zest brighten the entire salad with acidity.
- Salt and pepper: Season to taste and bring all the flavors together.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil—this is essential to season the pasta from the inside out. Cook your mini bowtie pasta according to the package directions until al dente. Drain and rinse briefly under cold water to stop the cooking process and keep the texture just right. Shake off excess water and let it dry thoroughly so it doesn’t dilute the dressing later.
Step 2: Cook the Corn
Frozen corn is a fantastic shortcut that captures the sweet essence of fresh corn. You can quickly sauté it in a pan to give a gentle char, or roast it in the oven for a smoky flavor just like street corn sold off a grill. This step intensifies the sweetness and adds a subtle smokiness to complement the other flavors perfectly.
Step 3: Prepare the Veggies
Dice your green onions, cilantro, and jalapeño finely to distribute their flavors evenly. Cooking the bacon until crispy and dicing it small gives bites of smoky crunch throughout. Rinse and drain black beans to add hearty texture, while dicing the avocado at the very end ensures it stays fresh and creamy without browning.
Step 4: Make the Dressing
Whisk together mayonnaise with chili powder, paprika, cumin, Sriracha, lime zest, and fresh lime juice. Add salt and pepper carefully, tasting as you go. This vibrant, creamy dressing brings the whole salad to life with a perfect balance of spice, tang, and richness. Chill the dressing until you’re ready to toss the salad for the most refreshing finish.
Step 5: Assemble the Salad
In a large bowl, combine the fully cooled pasta and corn with the fresh veggies, beans, and avocado. If you’re not eating immediately, wait to add bacon, cotija cheese, and avocado right before serving so they remain fresh and crisp. Drizzle the dressing over the top and toss gently to coat every ingredient evenly. Serve immediately for the freshest, most vibrant flavors.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Sprinkle extra cotija cheese and chopped cilantro over the salad just before serving for that authentic street corn flair. A few lime wedges on the side add a nice touch of acidity for guests who love an extra zesty punch.
Side Dishes
This pasta salad is a star on its own but pairs spectacularly with grilled meats like chicken or steak. It also works great alongside simple tortilla chips and guacamole as part of a relaxed Mexican-inspired feast.
Creative Ways to Present
For a party, serve the salad in small individual mason jars or colorful bowls for a festive look. Adding edible flowers or a dusting of smoked paprika on top amps up the visual appeal. You can also pile it onto tostada shells for a crunchy, handheld appetizer that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator. Since avocado and bacon can lose their texture over time, it’s best to keep them separate and add them when you’re ready to enjoy the leftovers. The salad will stay fresh for 2–3 days.
Freezing
This salad isn’t ideal for freezing because the creamy dressing and fresh veggies can separate and become watery when thawed. It’s best enjoyed fresh or fully cooked leftovers stored briefly in the fridge.
Reheating
This pasta salad is meant to be enjoyed cold or room temperature, so reheating isn’t necessary. If you prefer it warmer, simply let it sit at room temperature for 15 minutes before serving to take the chill off.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn gives a lovely sweet crunch. Just grill or sauté it until slightly charred, then cool before adding.
Is there a vegan version of this salad?
Yes! Swap mayo for vegan mayo, omit bacon or use a plant-based bacon alternative, and substitute cotija cheese with a vegan cheese option.
How spicy is this salad? Can I adjust it?
The jalapeño and Sriracha add a moderate level of spice that’s very adjustable. You can reduce or omit them if you prefer a milder dish.
What pasta shape works best?
Mini bowtie pasta is ideal because the small shape holds the dressing well without overpowering the other ingredients, but small shells or rotini work too.
Can I prepare this salad ahead of time?
You can prepare most components in advance but keep avocado, bacon, and cheese separate until serving to preserve their texture and freshness.
Final Thoughts
The Mexican Street Corn Pasta Salad Recipe is one of those special dishes that feels like a celebration in every forkful. Easy to make, bursting with flavor, and stunning to serve, it’s perfect for bringing friends and family together. I promise once you try it, this vibrant salad will become a staple at your table, especially when the mood calls for something lively, creamy, and absolutely delicious.
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: Boiling
- Cuisine: Mexican
Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining tender mini bowtie pasta, sweet corn, creamy avocado, smoky bacon, and a zesty, spicy dressing inspired by classic Mexican street corn flavors. Perfect for a refreshing and satisfying side or light meal, this salad balances smoky, creamy, and tangy elements with a kick of jalapeño heat.
Ingredients
Pasta and Corn
- 2 cups mini bowtie pasta (measured uncooked)
- 3 cups frozen corn
Vegetables and Herbs
- 3 green onions (1/3 cup finely diced)
- 1/2 bunch cilantro (1/2 cup finely diced)
- 1 tablespoon finely diced jalapeño
- 1 large avocado (diced)
- 1/2 cup black beans (canned, drained and rinsed)
Protein
- 8 slices bacon (cooked & finely diced)
Cheese and Dressing
- 1/3 cup cotija cheese
- 1/2 cup mayo
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha
- 2 large limes (zested and juiced)
- 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. Add the mini bowtie pasta and cook according to package directions until al dente. Drain the pasta and rinse under cold water for 15 seconds to stop cooking. Shake off excess water and let the pasta dry completely.
- Prepare Corn: Cook the frozen corn by your preferred method: either boil it briefly, sauté in a pan until slightly charred for extra flavor, or grill it. Once cooked and cooled, set aside.
- Prepare Vegetables and Bacon: Finely dice the green onions, cilantro, and jalapeño. Cook the bacon until crisp, then finely dice it. Drain and rinse the black beans. Dice the avocado last to maintain freshness and prevent browning.
- Make Dressing: In a small bowl, whisk together the 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 black pepper, adjusting to taste. Chill the dressing until ready to use.
- Assemble Salad: In a large bowl, combine the cooled pasta, cooled corn, diced avocado, green onions, cilantro, jalapeño, black beans, and half of the bacon and cotija cheese if serving immediately. If not serving right away, wait to add bacon, cotija cheese, and avocado until just before serving to maintain texture and freshness. Drizzle the chilled dressing over the salad and gently toss until well combined. Serve immediately for best flavor and texture.
Notes
- If you prefer, you can grill the corn to add a smoky flavor reminiscent of authentic Mexican street corn.
- To keep avocados from browning, dice them last and add right before serving.
- Adjust the jalapeño and Sriracha quantities to suit your preferred spice level.
- Bacon and cotija cheese can be added just before serving if preparing ahead to maintain their texture.
- This salad is best served fresh but can be chilled for up to 2 hours in the refrigerator.
