Zesty & Creamy Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad is poised to become your new favorite side dish! Inspired by the beloved flavors of Elote, this vibrant pasta salad combines the sweetness of corn, the freshness of herbs, and a creamy, tangy chili-lime dressing that will have everyone coming back for seconds. Perfect for potlucks, barbecues, or a flavorful weeknight meal, this recipe is a guaranteed crowd-pleaser.

Mexican Street Corn Pasta Salad

Why You’ll Love This Mexican Street Corn Pasta Salad

What makes this Mexican Street Corn Pasta Salad so irresistible? It’s the perfect marriage of textures and tastes! Imagine tender bowtie pasta tossed with juicy corn kernels, creamy avocado, crisp bacon, and crumbly cheese, all coated in a zesty, slightly spicy dressing. This salad is:

Flavor-Packed: It captures the authentic taste of Mexican Street Corn (Elote) in a fun, pasta salad format.
Versatile: Serve it as a side dish at your next BBQ, bring it to a potluck, or enjoy it as a light lunch.
Easy to Make: The dressing comes together in minutes with no special equipment needed, and the salad itself is simple to assemble.
Customizable: Adjust the spice level, cheese, and add-ins to suit your preferences.
Make-Ahead Friendly: Prepare the dressing and components in advance for effortless assembly.

The Secret: Creamy Chili-Lime Dressing

The dressing is truly the star of this Mexican Street Corn Pasta Salad. It’s a harmonious blend of creamy mayonnaise, tangy lime juice and zest, and a hint of spice from chili powder and sriracha. Here’s what makes it so good:

Mayonnaise Base: We recommend using a full-fat mayonnaise like Hellman’s/Best Foods for the richest flavor and creamy texture.
Chili-Lime Zing: Fresh lime juice and zest provide essential acidity and a bright, citrusy counterpoint to the creamy mayo and sweet corn.
Mild Spice: A touch of chili powder and sriracha adds a subtle warmth without being overpowering. For a milder dressing, reduce or omit the sriracha and use mild chili powder. For extra heat, add a pinch of cayenne pepper.
Make Ahead Tip: The dressing can be made up to 5-7 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors meld and deepen over time, making it even more delicious!

Process shots of making the dressing, preparing pasta and charring the corn for the salad.

Key Ingredients for Mexican Street Corn Pasta Salad

Beyond the flavorful dressing, the quality of the salad ingredients is key to making this dish shine. Here’s a breakdown of the essential components:

Pasta: Bowtie pasta (farfalle) is our top pick for this salad. Its shape and ridges are perfect for capturing the creamy dressing. Other pasta shapes with texture, like rotini or fusilli, would also work well.
Corn: Fresh, frozen, or canned corn can be used! For the best flavor, grilled or roasted corn is highly recommended. See our “Let’s Talk Corn” section below for detailed corn preparation options.
Avocado: Ripe avocado adds a delightful creaminess and healthy fats. Choose an avocado that yields slightly to gentle pressure. Dice it just before serving to prevent browning.
Fresh Herbs: Cilantro and green onions are essential for that authentic Mexican street corn flavor. Cilantro provides a bright, herbaceous note, while green onions offer a mild oniony bite. If you dislike cilantro, use extra green onions instead.
Jalapeño: A finely diced jalapeño adds a touch of heat. Remember to remove the seeds and ribs for a milder spice level.
Bacon: Crispy bacon adds a smoky, savory crunch. Pre-cooked bacon is a convenient shortcut – simply crisp it up in the microwave.
Cheese: Cotija cheese is the traditional choice for authentic Mexican Street Corn. It’s a firm, salty cheese often found in specialty cheese sections. Queso Fresco is a milder, readily available alternative. Feta cheese can also be used in a pinch, but use it sparingly as it can be quite salty.
Optional Black Beans: Black beans add protein, fiber, and a beautiful visual contrast. They are a great addition but can be omitted if preferred.

Quick Spice Tip

Control the heat! For a milder Mexican Street Corn Pasta Salad, omit the jalapeños entirely. To amp up the spice, add extra diced jalapeño or a pinch of cayenne pepper to the dressing.

Let’s Talk Corn: Grilling, Roasting, and More!

The corn is a crucial element in this Mexican Street Corn Pasta Salad, and there are several ways to prepare it, each offering a slightly different flavor profile:

Grilled Corn (Highly Recommended): Grilling corn on the cob until lightly charred imparts a smoky sweetness that elevates the salad. To grill corn: peel back the husks, remove silk, rub with oil, season with salt and pepper, and grill over medium-high heat for about 12 minutes, rotating occasionally until charred.
Roasted Canned Corn: Look for pre-roasted canned corn for a convenient option with a roasted flavor. Drain well before using.
Stovetop Roasted Corn: Drain regular canned corn and roast it in a hot skillet on the stovetop for a few minutes to achieve a slightly caramelized flavor.
Frozen Corn: Frozen corn is another easy option. You can add it to the boiling pasta water during the last minute of cooking to thaw and slightly cook it.

Mexican Street Corn Pasta Salad

Essential Pasta Tip

Don’t forget to salt your pasta water generously! Salting the water is the only opportunity to season the pasta itself, which is essential for a flavorful salad. A general guideline is 1 teaspoon of salt per 4 cups of boiling water.

Serving Suggestions

This Mexican Street Corn Pasta Salad is incredibly versatile. Serve it as:

A Side Dish: Perfect alongside grilled chicken, steak, fish, or burgers.
BBQ and Potluck Star: A guaranteed hit at summer gatherings, picnics, and potlucks.
Light Lunch: Enjoy a refreshing and satisfying bowl for lunch.

More Corn-Centric Recipes

If you love corn as much as we do, be sure to check out these other delicious corn-focused recipes:

Mexican Street Corn Chicken Tacos
Mexican Street Corn and Chicken Chowder
Loaded Sweet Potatoes with Mexican Street Corn Topping

Mexican Street Corn Pasta Salad Recipe

By Chelsea Lords

This vibrant and flavorful Mexican Street Corn Pasta Salad combines bowtie pasta, sweet corn, fresh herbs, and a creamy chili-lime dressing for the perfect side dish.

Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes
Servings: 6 (as a side dish)

Ingredients

Salad

2 cups farfalle (bowtie) pasta, uncooked
3 cups frozen corn, or 2 (15-ounce) cans corn, or 3-4 ears of corn on the cob
1/3 cup chopped green onions (about 3 green onions)
1/2 cup chopped cilantro
1 tablespoon finely chopped jalapeño pepper (seeds and ribs removed)
6-8 slices bacon, cooked and crumbled
1/2 cup Queso Fresco cheese, crumbled (or Cotija or feta)
1 large avocado, diced
1/2 cup canned black beans, drained and rinsed (optional)

Dressing

1/2 cup full-fat mayonnaise (like Hellman’s/Best Foods)
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon sriracha or hot sauce
2 limes, zested and juiced
Salt and pepper to taste

Instructions

Cook Pasta: Cook pasta according to package directions in well-salted water. If using frozen corn, add it during the last minute of cooking. Drain pasta, rinse with cold water, and let cool completely and dry.
Prepare Corn: Choose your preferred corn cooking method (grilling, roasting, etc.) and prepare the corn. Let cool.
Prep Salad Ingredients: Dice green onions, chop cilantro, finely dice jalapeño, cook and crumble bacon, and crumble cheese. Dice avocado just before assembling the salad. Drain and rinse black beans if using.
Make Dressing: In a small bowl, whisk together mayonnaise, cumin, paprika, chili powder, sriracha, lime zest, and lime juice. Season with salt and pepper to taste. Refrigerate until ready to use.
Assemble Salad: In a large bowl, combine cooled pasta, cooled corn, avocado, green onions, cilantro, jalapeño, bacon, and cheese. If not serving immediately, hold off on adding bacon, cheese, and avocado until just before serving.
Dress and Serve: Drizzle dressing over the salad and gently toss to coat. Serve immediately. Leftovers are best enjoyed soon after dressing, as the pasta can become soggy.

Video

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Recipe Notes

Corn Options: See “Let’s Talk Corn” section for detailed instructions on grilling, roasting, and using canned or frozen corn.

Cheese Notes: Cotija cheese offers the most authentic flavor. Queso Fresco is a milder substitute. Feta can also be used, but use less due to its saltiness.

Make Ahead: Dressing can be made 5-7 days in advance. Salad components can be prepped ahead, but assemble just before serving for best texture.

Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if possible and add avocado only to the portion you are eating immediately.

Nutrition

Nutrition information is an approximation and may vary.