Zesty & Creamy Mexican Street Corn Pasta Salad

If summer had a flavor, it would taste just like this Mexican Street Corn Pasta Salad. This Corn Pasta Salad recipe is packed with smoky, tangy, and creamy goodness in every forkful. Whether you’re heading to a backyard cookout, prepping an easy dinner, or just want something refreshing to eat on a hot summer day, this is the dish you want in your back pocket. It’s colorful, bold, and comes together quickly—a total game-changer for your salad lineup.

Why You’ll Love This Mexican Street Corn Pasta Salad

This Mexican Pasta Salad is not just delicious—it’s downright irresistible. Here’s why:

• You get the sweet pop of corn, creamy dressing, smoky bacon, and zippy lime in every bite.
• It takes under 30 minutes to whip up.
• It’s a make-ahead miracle that actually gets better as it chills.
• You can serve it as a main or a side, for dinners or BBQs.
• It’s flexible enough for picky eaters and flavor fans.

PIN FOR LATER!

Ingredients Mexican Street Corn Pasta Salad

This salad is a party of flavors and textures. Here’s what you need:

Mini Bowtie Pasta – Cooked al dente, these adorable little noodles soak up all that creamy, spicy goodness without falling apart.

Frozen Corn – Use sweet corn straight from the freezer (no need to thaw first if you’re sautéing it!). You can also use grilled fresh corn for even more flavor.

Green Onions – Diced finely for a mild bite and a fresh crunch.

Cilantro – Adds a pop of freshness and a bit of zing. Feel free to adjust based on your love (or tolerance!) for cilantro.

Jalapeño – Finely diced for a gentle kick. Remove the seeds for less heat or leave them in if you’re feeling bold.

Bacon – Cooked crisp and diced small. Adds smokiness and crunch that pairs beautifully with the creamy dressing.

Cotija Cheese – This salty, crumbly cheese gives that authentic Mexican street corn flavor.

Avocado – Diced and added at the end so it stays fresh and creamy.

Black Beans – Canned, drained, and rinsed. They bring earthy balance and a bit of protein.

Mayo – Forms the base of the creamy dressing.

Chili Powder, Paprika & Cumin – These spices bring warmth, smokiness, and depth to the dressing.

Sriracha – Just enough heat to wake up your tastebuds.

Limes – The juice adds brightness and balances the richness.

Salt & Pepper – Season to taste and bring it all together.

How to Make Mexican Street Corn Pasta Salad

This summer-friendly recipe is as easy as boil, mix, and toss. Here’s how to pull it off:

1. Cook the Pasta: Bring salted water to a boil and cook your mini bowtie pasta until just tender. Drain and rinse with cold water to stop the cooking.
2. Cook the Corn: You can sauté the frozen corn in a dry skillet until lightly charred, or microwave it if you’re in a rush. Let it cool before adding to the salad.
3. Make the Dressing: In a small bowl, whisk together the mayo, chili powder, paprika, cumin, sriracha, lime juice, and a pinch of salt and pepper. Set aside.
4. Combine the Salad: In a large mixing bowl, toss together the cooked pasta, cooled corn, green onions, cilantro, jalapeño, black beans, and bacon.
5. Dress It Up: Pour the dressing over the salad and mix well until everything is evenly coated.
6. Add Avocado and Cheese: Gently fold in the diced avocado and Cotija cheese last to keep them intact and fresh.
7. Chill and Serve: Cover and refrigerate for at least 30 minutes to let the flavors marry. Stir again before serving.

PIN FOR LATER!

Equipment Needed

• Large pot (for pasta)
• Skillet (for sautéing corn, optional)
• Mixing bowls (large and small)
• Whisk
• Sharp knife and cutting board
• Strainer or colander

Variations To Try

• Add grilled chicken for a heartier version.
• Make it vegetarian by skipping the bacon.
• Swap mayo for Greek yogurt if you want a lighter dressing.
• Try a different pasta like rotini or shells for fun texture twists.
• Top with crushed tortilla chips for a little crunch.

Serving Suggestions

• Pair with grilled burgers or barbecue ribs.
• Serve as a main for Meatless Monday.
• Pack it up for beach picnics or poolside snacks.
• Add to your taco night spread for something a little different.

Tips for Success

• Cook pasta al dente so it holds up well when chilled.
• Let the corn cool before adding to avoid wilting other ingredients.
• Add avocado just before serving to avoid browning.
• Taste the dressing before mixing it in—you can always add more lime or spice to fit your flavor.
• Store leftovers in an airtight container in the fridge up to 2 days.

More Salads You’ll Love:

• Asian Cucumber Salad Recipe
• Chickpea Feta Cucumber Salad
• Quick and Flavorful Cucumber Snack
• Easy Cucumber Tomato Salad
• Creamy Cucumber Salad Recipe
• Pea Salad with Bacon and Cheese
• Easy Pasta Salad Recipe
• The Best Creamy Pasta Salad

FAQs about Mexican Street Corn Pasta Salad

Final Thoughts

This Mexican Street Corn Pasta Salad is the flavor-packed, make-ahead, crowd-pleasing dish your summer has been waiting for. It brings all the best parts of elote and combines them with the comfort of a cold Pasta Salad. If you make this recipe, leave a comment and let me know how it went—did you make it mild or spicy? Maybe tossed in some grilled shrimp or added extra lime? I’d love to hear how you made it your own.

And hey, if summer salads are your jam, come follow me on Pinterest for more fresh and fabulous recipe ideas for your next hot summer day picnic, pool party, or lazy weekend lunch!

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