Mexican Street Corn Pasta Salad

Why You’ll Love This Recipe

This salad combines the smoky, tangy, and slightly spicy flavors of Mexican street corn with the comfort of pasta. The creamy mayo-based dressing gets a lift from lime juice, Sriracha, and warm spices, while fresh cilantro and green onions add brightness. Cotija cheese and bacon deliver salty, savory richness, and avocado adds a creamy finish. Best of all, it can be served as a side or a light main course.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mini bowtie pasta

• Corn (frozen, canned, or fresh grilled)

• Green onions, finely diced

• Fresh cilantro, finely diced

• Jalapeño, finely diced

• Bacon, cooked and finely diced

• Cotija cheese

• Avocado, diced

• Black beans, drained and rinsed

• Mayonnaise

• Chili powder

• Paprika

• Ground cumin

• Sriracha

• Limes (zest and juice)

• Salt and pepper

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, rinse with cold water, and let dry completely.

2. Prepare corn by grilling, charring in a skillet, or using pre-cooked corn (see note for options). Let cool.

3. Dice green onions, cilantro, and jalapeño. Cook bacon until crispy and chop finely. Drain and rinse black beans. Dice avocado just before assembling.

4. In a small bowl, whisk together mayonnaise, chili powder, paprika, cumin, Sriracha, lime zest, and lime juice. Season with salt and pepper to taste. Chill until ready to use.

5. In a large bowl, combine cooled pasta, corn, avocado, green onions, cilantro, jalapeño, bacon, black beans, and cotija cheese. Drizzle with dressing and gently toss to coat. Serve immediately.

Servings and timing

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

Variations

• Swap cotija cheese for feta if needed.

• Use Greek yogurt in place of mayonnaise for a lighter dressing.

• Add grilled chicken or shrimp for a protein boost.

• Make it vegetarian by omitting bacon.

• Increase heat by adding extra jalapeño or a pinch of cayenne pepper.

Storage/Reheating

Best served fresh. If preparing ahead, store the salad and dressing separately in the refrigerator for up to 24 hours. Add bacon, cheese, and avocado just before serving.

FAQs

Can I use canned corn for this recipe?

Yes, just drain it well and either use as-is or char it in a skillet for extra flavor.

How do I keep the avocado from browning?

Add it just before serving and toss with a little lime juice to slow oxidation.

Can I make this salad spicy?

Yes, increase the jalapeño or Sriracha to taste.

What pasta works best?

Mini bowtie pasta is great, but rotini, penne, or shells work well too.

Can I use a different cheese?

Feta is a good substitute for cotija if needed.

How long does it keep?

Up to 2 days in the refrigerator, but the avocado will soften over time.

Can I make it vegetarian?

Yes, simply omit the bacon.

Is Greek yogurt a good substitute for mayo?

Yes, it will make the dressing lighter and tangier.

What’s the best way to char frozen corn?

Sauté it in butter over medium-high heat until lightly browned, about 10 minutes.

Can I serve it warm?

It’s best served cold or at room temperature, but you can enjoy it slightly warm if preferred.

Conclusion

Mexican Street Corn Pasta Salad is a fresh, bold, and satisfying dish that brings together creamy, smoky, tangy, and spicy flavors in every bite. Whether you serve it at a summer picnic, alongside grilled meats, or as a standalone meal, this salad is a guaranteed hit that’s easy to make and endlessly customizable.

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