Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is loaded with smoky grilled corn, black beans, avocado, and tossed in a creamy chili-lime dressing. Bold, fresh, and always a crowd favorite.

Delicious Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is bold, creamy, and absolutely loaded with flavor. Think of all the things you love about elote like smoky grilled corn, creamy dressing, chili and lime, crumbled cotija — now toss that into a pasta salad with black beans, crispy bacon, avocado, and herbs. It’s a total flavor bomb and the perfect dish to bring to a BBQ, picnic, or weeknight dinner.

This one’s easy to prep ahead, packs in a ton of texture, and is super flexible. Whether you grill your corn or just sauté frozen kernels, it works beautifully.

Why You’ll Love This Mexican Street Corn Pasta Salad

• It’s creamy, tangy, and just a little spicy. The dressing is packed with chili powder, lime, paprika, and sriracha for a punchy flavor that totally wakes up your taste buds.
• Tons of texture. You’ve got the chew from pasta, crunch from corn, creaminess from avocado, and crisp bits of bacon in every bite.
• It’s flexible. Make it spicier, leave out the bacon, or swap in feta if you can’t find cotija — it still works.
• It’s make-ahead friendly. Just wait to add the avocado, bacon, and cheese right before serving, and you’re good to go.

Ingredients You’ll Need

Here’s everything you’ll need to make this flavor-packed salad:

• Mini bowtie pasta – Holds the dressing well and looks super cute in a bowl. Other small shapes like shells or rotini also work.
• Corn – Fresh, frozen, or canned. Char it in a pan or on the grill for extra flavor.
• Avocado – Adds creamy richness and pairs perfectly with lime and spice. Dice it right before serving to keep it fresh.
• Black beans – Adds color, protein, and texture.
• Green onions – Mild onion flavor that won’t overpower the other ingredients.
• Cilantro – Brings a bright, fresh finish. If you’re not a fan, just double up on green onions.
• Jalapeño – Finely diced with seeds and ribs removed so it adds flavor without too much heat.
• Bacon – Quick-prep microwave bacon works great here. Dice it small once cooked.
• Cotija cheese – The ultimate finishing touch for real Mexican street corn flavor.

Mexican Street Corn Pasta Salad Dressing

Let’s talk about this dressing for a second. It’s what takes this pasta salad from basic to wow. It’s creamy, tangy, and has just the right amount of heat. Here’s what makes it work:

• Mayo: For the smoothest texture and best flavor.
• Spice level: The sriracha adds a subtle kick without overwhelming the other flavors. If you want it milder, just use less or skip it altogether. But fair warning — less spice means less flavor.
• Want it spicier? Add ⅛ teaspoon cayenne for a little extra heat. It really brings it to life.
• Lime: Fresh lime juice and zest are a must. A citrus juicer and microplane make prep super easy.
• Make ahead: You can totally whisk this up ahead of time and stash it in the fridge. The flavor actually gets better as it sits, so it’s one less thing to worry about when it’s time to serve.

Corn Cooking Options

You’ve got a few ways to cook the corn for this salad, and honestly, they all work. Here’s how to choose your method:

• Grilled (Best flavor!): Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let it cool, then slice off the kernels.
• Canned or frozen (charred in a pan): Melt 2 tablespoons butter in a hot skillet. Add the corn and cook for 10 minutes, stirring occasionally, until it starts to brown. Season with salt and pepper and let it cool.
• Pre-roasted canned corn: Just drain two cans and toss them in. No extra cooking is needed.
• Frozen corn (quick fix): Add it straight into the boiling pasta during the last 1 minute of cook time. Easy and no pan required.

How to Make Mexican Street Corn Pasta Salad

This salad comes together in about 35 minutes, and a lot of it can be prepped while the pasta cooks.

Cook the pasta

Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt and cook the pasta according to the package. Drain, rinse under cold water for 15 seconds, shake off excess water, and let it dry completely.

Cook the corn

Grill it, sauté it, or use frozen. For the best flavor, brush fresh corn with oil and grill at 400°F, turning every few minutes until browned (about 12 minutes). Let cool and cut off the cob. Or, sauté canned or frozen corn in 2 tablespoons butter until lightly browned.

Prep the veggies

Dice the green onions, cilantro, jalapeño, and bacon. Rinse and drain the black beans. Dice the avocado last so it stays fresh.

Make the dressing

In a small bowl, whisk together mayonnaise, chili powder, paprika, cumin, sriracha, lime zest, lime juice, salt, and pepper. Taste and adjust. Chill until ready to use.

Assemble the salad

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

Dress and serve

Drizzle the dressing over the salad and toss gently to coat. If not eating right away, wait to add the bacon, avocado, and cheese until just before serving.

What to Serve with Mexican Street Corn Pasta Salad

This salad shines next to anything off the grill — think steak, chicken, burgers, or ribs. It also works well with tacos, enchiladas, or even a big plate of nachos. Add a watermelon salad or fresh fruit platter on the side for a perfect summer spread.

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Storing and Freezing Mexican Street Corn Pasta Salad

Store leftovers in an airtight container in the fridge for up to 3 days. The flavor actually improves overnight, but the avocado is best added fresh. This salad doesn’t freeze well due to the creamy dressing and fresh produce.

How to Reheat Mexican Street Corn Pasta Salad

This pasta salad is best enjoyed cold or at room temp. If you’ve just pulled it out of the fridge, let it sit on the counter for 15 to 20 minutes before serving. Avoid the microwave — it’s meant to be creamy and refreshing, not hot.

Recipe Variations & Substitutions

This salad is super flexible. Here are a few easy ways to change it up:

• Swap cotija with feta or queso fresco if you can’t find it
• Add cherry tomatoes or diced red pepper for a pop of color
• Use Greek yogurt instead of mayo for a lighter dressing
• Want it vegetarian? Just skip the bacon
• Make it a meal by adding grilled chicken or shrimp

FAQs About Mexican Street Corn Pasta Salad

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