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mexican-street-corn-pasta-salad-recipe

Mexican Street Corn Pasta Salad

Recipe by Liliya

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  • Total Time35 minutes
  • Yield8 servings 1x

Mexican Street Corn Pasta Salad is creamy, tangy, smoky, and packed with flavor. It’s loaded with grilled corn, avocado, cotija cheese, black beans, jalapeño, crispy bacon, and tossed in a zesty chili-lime dressing. This is your new go-to pasta salad for potlucks, cookouts, and warm weather meals.

Ingredients

Scale

For the salad:

  • 8 ounces mini bowtie pasta (or small pasta shape of choice)
  • 3 cups corn (grilled, canned, or frozen — see corn cooking options)
  • 1 ripe avocado, diced
  • ½ cup black beans, rinsed and drained
  • 4 slices cooked bacon, chopped
  • ⅓ cup cotija cheese, crumbled
  • ⅓ cup green onions, sliced
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño, finely diced (seeds and ribs removed)

For the dressing:

  • ½ cup mayonnaise (Hellmann’s or Best Foods® recommended)
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon lime zest
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground cumin
  • ½ teaspoon sriracha or hot sauce (adjust to taste)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Optional: ⅛ teaspoon cayenne pepper (for more heat)

Instructions

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

  2. Cook the corn
    Choose your method (see corn cooking options below). Let the corn cool, then slice the kernels off the cob if using fresh.

  3. Prep the mix-ins
    Dice the green onions, cilantro, jalapeño, and cooked bacon. Rinse and drain black beans. Dice the avocado last so it stays fresh.

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

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

  6. Dress and serve
    Drizzle the chilled dressing over the salad and gently toss until everything is evenly coated. If making ahead, wait to add the avocado, cheese, and bacon until just before serving.

Notes

  • The dressing gets even better as it sits — make it ahead if you can!
  • Add delicate ingredients like avocado, bacon, and cheese right before serving for the best texture.
  • This salad is best served cold or at room temperature and keeps in the fridge for up to 3 days. It’s not freezer-friendly.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Mexican

Nutrition

  • Calories: 360 kcal
  • Sugar: 3g
  • Sodium: 480mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 25mg

Find it online: https://wearerecipes.com/mexican-street-corn-pasta-salad/