This vibrant Mexican Street Corn Pasta Salad brings together everything I love about summer cooking – sweet charred corn, creamy avocados, and a kickin’ chili-lime dressing that’ll make your taste buds dance! As someone who can’t resist a good bow tie pasta dish, this recipe has become my go-to for backyard barbecues and potlucks. The combination of flavors reminds me of the street corn (elote) I fell in love with during my travels, but transformed into an irresistible pasta salad that’s perfect for sharing.
Why You’ll Love This Mexican Street Corn Pasta Salad
- Bursting with fresh summer corn and creamy avocado
- Perfectly balanced chili-lime dressing (no blender needed!)
- Make-ahead friendly – flavors get even better overnight
- Customizable heat level – from mild to spicy
- Loaded with crispy bacon bits and cheese
- Great for potlucks and picnics
- Simple to prepare with everyday ingredients
- Transforms classic elote flavors into a hearty pasta salad
I’m particularly excited about the dressing – it’s a creamy dream that coats every piece of pasta perfectly. The combination of mayo, lime juice, and a touch of Sriracha creates this magical sauce that gets even better as it sits. And let’s talk about that corn – whether you’re grilling it fresh (my favorite!) or using my quick stovetop method, those sweet, charred kernels are what make this pasta salad truly special.
What I love most about this recipe is how it brings together all my favorite ingredients in one bowl – tender bow tie pasta, smoky grilled corn, creamy avocado, salty bacon, and that punch of heat from fresh jalapeños. It’s the kind of recipe that makes you want to head straight to the kitchen and start cooking!
Ingredients Overview
Friends, let me walk you through the star players in this Mexican Street Corn Pasta Salad that make it absolutely irresistible!
- Pasta: I always reach for farfalle (bowtie) pasta here – those little ridges are perfect for catching all that creamy dressing! You’ll want to cook it just past al dente since it’ll firm up a bit when chilled.
- Fresh Corn: Hands down, freshly grilled corn is my first choice – it adds that authentic smoky char that reminds me of street vendors in Mexico. But don’t worry if fresh isn’t an option! Just like in my favorite sausage and peppers recipe, frozen corn works beautifully too.
- Cotija Cheese: This crumbly Mexican cheese is like little pops of salty heaven throughout the salad. Can’t find it? Queso fresco or even feta make great stand-ins.
- Fresh Herbs: Cilantro and green onions bring brightness and zip. If cilantro tastes like soap to you (it’s a real thing!), double up on those green onions.
Success Tips & Tricks
Let me share some game-changing tips I’ve learned after making this salad countless times!
- Pasta Perfection: Just like in my quick weeknight meals, salting your pasta water properly is crucial. Think salty like the sea – it’s your only chance to season the pasta from within!
- Avocado Timing: Wait to cut your avocado until just before serving. To keep it from browning, give it a little squeeze of lime juice.
- Make-Ahead Magic: The dressing actually gets better after a day in the fridge – the flavors meld beautifully. Just keep the avocado and cheese separate until serving time.
- Temperature Matters: Let the pasta cool completely before mixing with other ingredients. Hot pasta will make the avocados mushy and the cheese melty (and not in a good way!).
Step-by-Step Instructions
Let me walk you through making this incredible pasta salad! I’ve made this recipe countless times for summer gatherings, and these steps ensure perfect results every time.
- Cook the pasta: Bring a large pot of water to boil. Salt generously (about 1 tablespoon per pound of pasta). Cook the farfalle until al dente, about 11 minutes. During the last minute, add your corn if using frozen. Drain and rinse with cold water.
- Prepare the dressing: While pasta cooks, whisk together mayonnaise, lime juice, lime zest, chili powder, and Sriracha. Pop it in the fridge – just like my favorite Caesar pasta salad, the flavors get even better as they meld!
- Cook the corn: If using fresh corn, grill it until lightly charred, about 3-4 minutes per side. Let cool, then slice kernels off the cob.
- Mix it up: In a large bowl, combine cooled pasta, corn, diced avocado, chopped cilantro, and crumbled bacon. Gently fold in the dressing until everything is well-coated.
- Final touches: Sprinkle with Cotija cheese, extra cilantro, and a squeeze of fresh lime juice. Let chill for at least 30 minutes before serving.
Pro Tip: Want perfectly cooked pasta every time? Test it 2 minutes before the package directions suggest – it should have a slight bite to it!
Recipe Variations & Uses
This versatile salad reminds me of summer cookouts and pairs beautifully with bang bang chicken skewers or even my cozy chicken spaghetti. Here are some of my favorite ways to switch things up:
- Make it vegetarian: Skip the bacon and add extra black beans or roasted peppers for protein
- Spice it up: Double the jalapeños and add a diced chipotle pepper in adobo to the dressing
- Change the pasta: Try it with medium shells or rotini – the ridges catch all that creamy dressing!
- Mix up the cheese: No Cotija? Try crumbled feta or shredded pepper jack
Serving suggestions: Serve chilled as a side dish, or turn it into a main by adding grilled chicken or shrimp. It’s perfect for potlucks since it can be made ahead – just wait to add the avocado until right before serving!
FAQs & Final Thoughts
Frequently Asked Questions
When stored in an airtight container in the refrigerator, this salad stays fresh for 3-4 days. For best results, add the avocado and cheese just before serving. The dressing can be stored separately for up to a week!
Absolutely! Prepare everything except the avocado and cheese up to 24 hours in advance. Store the dressing separately and toss everything together just before serving. This works wonderfully for potlucks and parties!
If you can’t find Cotija, feta cheese makes an excellent substitute. You could also try Queso Fresco or even crumbled goat cheese. Each brings its own unique flavor that works beautifully in this salad.
Yes! Skip the bacon and add extra black beans for protein. You might also enjoy adding roasted peppers or extra corn to bulk it up. It pairs wonderfully with my creamy chicken tortilla soup for a complete Mexican-inspired feast!
Final Thoughts
Oh friends, this Mexican Street Corn Pasta Salad has become such a staple in my kitchen, and I just know you’re going to love it too! Whether you’re bringing it to a backyard BBQ or serving it as a vibrant side dish, it’s guaranteed to be a crowd-pleaser. The combination of sweet corn, creamy avocado, and that zingy chili-lime dressing creates pure magic in every bite.
If you make this recipe, I’d absolutely love to hear how it turned out! Drop a comment below or tag me in your photos – seeing your kitchen successes makes my day! Happy cooking!
Mexican Street Corn Pasta Salad
Ingredients
Salad
- 2 cups farfalle/bowtie pasta measured uncooked
- 3 cups frozen corn or 2 (15-ounce) cans, or 3 to 4 corns on the cob, see note 1
- 3 green onions 1/3 cup
- 1/2 bunch cilantro 1/2 cup
- 1 tablespoon jalapeño peppers finely chopped
- 6 to 8 slices bacon
- 1/2 cup Queso Fresco cheese see note 2
- 1 large avocado diced
- 1/2 cup black beans canned black beans drained and rinsed, optional
Dressing
- 1/2 cup mayo full-fat, I love Hellman’s/Best Foods
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon sriracha sauce or hot sauce
- 2 limes
- Salt
- pepper
Instructions
- Pasta: Prepare 2 cups pasta according to package directions in well-salted water (or the whole salad will taste under-seasoned). I do 12 cups water to 1 tbsp salt. If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water, let cool, and allow to completely dry.
- Corn: See note 1.
- Veggie Prep: Dice green onions, dice cilantro, very finely dice jalapeño, cook and dice bacon. Crumble the cheese. Drain and rinse black beans if using. Lastly, chop the avocado into small pieces.
- Dressing: Combine all the dressing ingredients in a small bowl. Add 1/4 teaspoon lime zest and 3 tablespoons lime juice. Season to taste (I add 1/4 tsp salt and 1/8 tsp pepper.) Whisk until smooth and refrigerate until ready to use.
- Salad Assembly: In a large bowl, combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese (see note 2). If you don’t plan on eating this in one sitting (and soon after it’s made), don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying. Drizzle on dressing and gently toss to coat. Enjoy salad immediately! Leftovers don’t store well once dressed.
Notes
• Grill the corn until lightly charred all over: Peel back husks and remove the silk. Rub vegetable or olive oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated grill (400–450°F) and rotate every 3–4 minutes or until charred and corn is easily pierced with a fork, about 12 minutes total. (This also works on a grill pan!)
• Grab 2 cans of pre-roasted canned corn near regular canned corn in the grocery store (thoroughly drained).
• Grab regular canned corn and roast it for a few minutes on the stovetop. Heat a large, cast-iron skillet on medium-high heat for 3–4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes, stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
• Or, use frozen roasted corn. Add it into the boiling pasta water for the last minute of cooking time or sauté it on the stovetop.
Note 2: For a more authentic Mexican Street Corn flavor, go for Cotija cheese. It’s typically near specialty cheeses in the grocery store. An easy alternative is Queso Fresco cheese, which is generally near mozzarella and refrigerated tortillas in the grocery store. Depending on the cheese used, you may want to use less than the recipe indicates. (Cotija is much saltier than Queso Fresco, so you’ll want a lot less; closer to 3–4 tablespoons). Add cheese slowly to desired preference.
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