Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is the perfect dish for when you want something fresh and zesty but also hearty enough to fill everyone up. It brings together the sweetness of corn with creamy avocado and the bold flavors of chili-lime dressing. This is one of my most requested summer salads and every time I make it for a party, the bowl gets wiped clean in minutes.

I tried this for the first time on a muggy July night to use up leftover grilled corn and now it is our go to recipe for barbecues and family nights.

Ingredients

• Mini bowtie pasta: It is the perfect bite size and holds the creamy dressing in every nook Look for brands that cook up tender without getting mushy
• Frozen corn: It gives sweetness and crunch You can use fresh or charred corn if you want even more depth
• Green onions: They give a sharp bite and color Choose firm stalks with vibrant greens
• Cilantro: Adds a burst of freshness and balances the creamy dressing Use fresh bunches with bright leaves
• Jalapeño: For just a hint of heat Remove the seeds for milder salad and pick ones with glossy skin
• Bacon: Brings in smoky flavor and crunch Cook to your preferred crispiness
• Cotija cheese: The signature street corn topping Look for a crumbly and tangy cheese in the specialty section
• Avocado: Creamy richness and heartiness Are they slightly soft to the touch That is the ripeness you want
• Black beans: They add texture and protein Choose low sodium canned beans and rinse very well

Dressing

• Mayo: Forms the base for a rich creamy texture Use full fat for best flavor
• Chili powder and paprika: Layer smoky notes and gentle warmth Choose fresh spices for best flavor payoff
• Ground cumin: Gives earthy background notes
• Sriracha: Adds just the right amount of spicy tang Use more or less to suit your taste
• Lime zest and juice: Lifts everything and makes the salad pop Pick limes that feel heavy and give a little when squeezed
• Salt and pepper: Season carefully and taste as you go

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rapid boil then season generously with salt Drop in the pasta and cook until al dente according to package directions Drain the pasta then rinse under cold water for about fifteen seconds Shake off any excess water and spread out to cool and dry completely

Prepare the Corn:

Choose your corn style Based on your preference grill fresh ears for smoky flavor or char canned or frozen kernels in a hot skillet with butter Keep tossing until the kernels have golden spots and set aside to cool

Prep the Vegetables and Bacon:

Dice green onions cilantro and jalapeño into fine pieces Cook the bacon until crispy then finely chop it Rinse black beans under cool water and drain completely for the best flavor Dice the avocado just before assembling to keep it vibrant

Mix the Dressing:

In a small bowl whisk together mayo chili powder paprika cumin Sriracha zest of about a quarter of a lime and three tablespoons of lime juice Season with salt and pepper Taste and adjust for perfect zip Chill the dressing in the fridge to let the flavors meld

Bring It All Together:

In a large bowl combine the cooled pasta charred or prepared corn avocado onions cilantro jalapeño bacon and cotija cheese If the salad will not be served right away wait to add avocado bacon and cheese to keep them fresh Drizzle with the dressing and gently toss to coat everything evenly Serve this salad immediately for the best texture

Every time I make this my favorite part is watching someone take their first bite and go back for seconds It is the cotija cheese that gets me every time All that salty tangy crumbliness instantly reminds me of street vendors selling elote on hot summer afternoons

Storage tips

For the freshest results keep the salad and the dressing separate in the fridge If you are planning ahead toss the pasta and veggies together and wait to add avocado bacon cotija and the creamy dressing until right before serving Leftovers keep for about two days though the avocado might brown a little

Ingredient substitutions

No bowtie pasta You can use rotini penne or shells instead Swap out cotija cheese for feta if you need something easier to find Greek yogurt can sub for mayo for a lighter tangier taste White beans or chickpeas make a good stand in for black beans if you are out

Serving suggestions

This salad is an absolute sidekick for grilled chicken or burgers I often serve it with tortilla chips on the side or pile it into lettuce wraps for a lighter meal It is also a fun addition to taco night you get veggies protein and crunch all in one scoop

Cultural context

Mexican street corn or elote is a beloved snack found at fairs and on city street corners all over Mexico The addition of pasta and beans turns it into a crowd pleasing salad that is perfect for American cookouts I love how it channels all the bold flavors of that original snack into one big chilled bowl

FAQs about Recipes

→ Can I use canned or fresh corn instead of frozen?

Absolutely! Canned, grilled, or fresh corn all work well. Grilling adds a smoky flavor, while charred canned or frozen corn boosts sweetness and depth.

→ How do I keep the avocado from browning?

Add diced avocado just before serving and toss with lime juice from the dressing to slow oxidation and maintain its vibrant color.

→ Is there a vegetarian version?

Omit the bacon for a vegetarian-friendly dish. The salad still retains its creamy, zesty, and satisfying flavors.

→ Can the salad be made ahead?

Yes, but store dressing and salad separately, adding avocado, cheese, and bacon right before serving to keep everything fresh and flavorful.

→ What can I use instead of cotija cheese?

Try feta or queso fresco for similar texture and tang if cotija cheese is unavailable in your area.