Home > Salads > Mexican Street Corn Pasta Salad Mexican Street Corn Pasta Salad July 19, 2020 | 225 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. One of the most popular recipes on this site: Mexican Street Corn Pasta Salad! Toss bowtie pasta with lots of corn, fresh herbs, black beans, and a simple creamy chili-lime dressing. We love getting creative and playing off the flavors of Elote (Mexican Street Corn); try some of our other fun recipes next: Mexican Street Corn Chicken Tacos, Mexican Street Corn and Chicken Chowder, or Loaded Sweet Potatoes with a Mexican street corn-inspired topping. Mexican Street Corn Pasta Salad There is a pretty close schedule I stick to on what recipes get shared on the site. I work usually up to a month ahead of time, so the content is created a few weeks before you’ll see it here. But every once in a while, I’ll switch up the entire schedule because I’m bursting at the seam to share something. Today is that day. This Mexican Street Corn Pasta Salad is one of my all-time favorite pasta salad creations. This may be because corn is my favorite veggie, Mexican Street Corn is my favorite way to enjoy said veggie, and adding pasta for a self-proclaimed carb addict was the best decision ever. Also, did I mention avocados, lime, cilantro, jalapeños, cheese, green onions, and bacon?! Mexican Street Corn Pasta Salad: The Dressing I’m pretty sure those are all my favorite ingredients together in one happy place. And we haven’t even started on the dressing yet. The best part is you just have to whisk the few ingredients together and it’s ready to go. No blender needed! Below are a few quick tips: We love Hellman’s/Best Foods® mayonnaise best in this dressing. It has a robust flavor without being too sweet. As for spiciness, I’d rate the dressing to be very slightly spicy. If you’d like to make it milder, reduce or omit the Sriracha/hot sauce and be sure to use McCormick® seasonings. (We find them very mild.) Keep in mind that reducing or omitting spice will reduce the overall flavor of the salad. Alternatively, amp up the heat by adding in 1/8 teaspoon cayenne pepper. The dressing calls for lime juice and zest. If you use citrus a lot when cooking/baking, having a good citrus juicer and microplane is invaluable! Make ahead: This dressing does really well being made ahead of time. (In fact, it gets even more flavorful as the ingredients meld!) Whisk it together and refrigerate in an air-tight container until ready to use. Dressing will stay good for 5-7 stored properly in an airtight container (or mason jar) in the fridge. Mexican Street Corn Pasta Salad: The Salad Ingredients Beyond the dressing, we have the actual salad ingredients. Below is a quick breakdown, along with some notes: Pasta: We like regular-sized farfalle (also called bowtie) pasta best in this salad. Other types of noodles will work; just be sure to use noodles that have a lot of ridges. The more texture, the better the dressing will coat. Corn: Use fresh, frozen, or even canned! More on this ingredient in the section entitled “Let’s Talk Corn” below. Avocado: A ripe avocado makes all the difference — it adds a wonderful texture and flavor to the salad. You can tell if an avocado is ripe when it yields to gentle pressure (think: touching the tip of your nose). Fresh herbs: Cilantro and green onions add such great contrasting flavors and a slight citrus note to the salad. If you aren’t a cilantro fan, use extra green onions instead! Jalapeño: Be sure to remove the ribs and seeds of the jalapeño before finely dicing. Bacon: For super-quick prep, use pre-cooked bacon that you crisp up in the microwave. Cheese: 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 which is generally near mozzarella and refrigerated tortillas in the grocery store. As a last resort, you can use feta cheese and it works surprisingly well! Depending on the cheese used, you may want less than the recipe indicates. (Cotija is much saltier than Queso Fresco, so you’ll want a lot less of it.) Optional — black beans: We like the color and protein black beans add, but it’s entirely up to how you like your Mexican Street Corn Pasta Salad! QUICK TIP If you prefer less spice in this salad, leave out the jalapeños. Alternatively, amp up the spice by adding in more! Let’s talk corn There are a few different options for preparing the corn for Mexican Street Corn Pasta Salad. One is going the authentic route and grilling the corn until lightly charred all over. If you have a grill and the extra time, I would highly recommend going this route — it is incredible what freshly grilled corn does for this salad! See the “quick tip” box below. Buy pre-roasted canned corn (near regular canned corn in the grocery store) and use two cans, drained. Buy regular canned corn and roast it for a few minutes on the stovetop. More details on how to do that here. Or, use frozen corn. Add it into the boiling pasta water for the last minute of cooking time. QUICK TIP How to grill corn: 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 degrees F) and rotate every 3-4 minutes or until charred, about 12 minutes total. (This also works on a grill pan!) QUICK TIP Don’t forget to salt the pasta water. Make sure the pasta is well-salted as it cooks since this is the only chance you have to season the actual pasta. Underseasoned pasta will make the entire salad taste less flavorful. As a general rule of thumb, I add 1 teaspoon of salt to every 4 cups of boiling water. More corn-focused recipes Creamy Corn Salad Jalapeño-popper flavor inspired Pesto Chicken with corn and bean salsa Corn Salsa Recipe with a delicious dressing Flank Steak with Corn Salsa and fresh avocado Quinoa Corn Salad with a chipotle vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mexican Street Corn Pasta Salad 5 from 74 votes - Review this recipe One of the most popular recipes on this site: Mexican Street Corn Pasta salad! Toss bowtie pasta with lots of corn, fresh herbs, black beans, and a simple creamy chili-lime dressing. SAVE TO RECIPE BOX Print Recipe Mexican Street Corn Pasta Salad 5 from 74 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe One of the most popular recipes on this site: Mexican Street Corn Pasta salad! Toss bowtie pasta with lots of corn, fresh herbs, black beans, and a simple creamy chili-lime dressing. Course Appetizer, Salad, Side Dish Cuisine American, Mexican, Vegetarian Keyword Mexican Street Corn Pasta Salad Prep Time 25 minutes minutes Cook Time 9 minutes minutes Total Time 34 minutes minutes Servings 6 -8 as a side Calories 692kcal Author Chelsea Lords Cost $8.21 IngredientsSalad▢ 2 cups regular farfalle/bowtie pasta, (measured uncooked)▢ 3 cups frozen corn (or 2 (15-ounce) cans, or 3-4 corns on the cob) Note 1▢ 3 green onions (1/3 cup)▢ 1/2 bunch cilantro (1/2 cup)▢ 1 tablespoon finely chopped jalapeño peppers▢ 6-8 strips hardwood smoked bacon▢ 1/2 cup Queso Fresco Cheese Note 2▢ 1 large avocado, diced▢ Optional: 1/2 cup canned black beans, drained & rinsedDressing▢ 1/2 cup full-fat regular mayo (we love Hellman's/Best Foods)▢ 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest▢ 1/8 teaspoon ground cumin▢ 1/4 teaspoon paprika▢ 1/2 teaspoon chili powder▢ 1 teaspoon Sriracha or hot sauce▢ Salt and ground black pepperUS - Metric USMetric InstructionsPASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 2 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. 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: Chop the green onions, coarsely chop the cilantro, very finely chop the jalapeño, cook and crumble the bacon. Crumble the cheese. Drain and rinse optional black beans. Lastly, chop the avocado into small pieces.DRESSING: Combine all the dressing ingredients in a small bowl and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon 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. Video Recipe NotesNote 1: Several different options for corn preparation: Grill the corn until lightly charred all over. To grill corn: 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 degrees 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!) Buy pre-roasted canned corn (near regular canned corn in the grocery store) and use 2 cans of that (thoroughly drained). Buy 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 corn. Add it into the boiling pasta water for the last minute of cooking time. 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 personal preference. Nutrition information includes the optional black beans. Nutrition FactsServing: 1serving | Calories: 692kcal | Carbohydrates: 93g | Protein: 21g | Fat: 28g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 305mg | Potassium: 730mg | Fiber: 10g | Sugar: 9g | Vitamin A: 692IU | Vitamin C: 17mg | Calcium: 149mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Oh my gosh, pasta salads are a favorite of mine (another carboholic over here) and this one has me weak in the knees! Reply
Doubled this and made it for a potluck and it was a hit! I added some sour cream to the dressing and subbed Chipotle Cholula for the Sriracha. So yummy!! Reply
Looks delish! I could be mistaken but the picture looks like it shows black beans but the recipe doesn’t call for black beans? Are there black beans in here? Reply
Thank you Kari! Nope you are right 🙂 They are listed in the recipe under optional: 1/2 cup black beans. They are an optional addition if you’d like more protein. Reply
I made this today with the last of the sweet corn that I had left from a friend in Iowa. I charred the corn in an iron skillet, but after the fact. I wondered if cooking it in the bacon fat would have been awesome. The salad is fantastic and I love that it has a bit of heat. I will make this again. Reply
Ooo I bet that would have been super delicious! 🙂 Next time right? 🙂 So glad this was enjoyed, thanks for the comment Kristi! Reply
Outstanding! I took this to a concert in the park and everyone asked for the recipe. Thank you! I love Mexican street corn, and I make sure get one anytime I’m up in LA and see a vendor. This is my new favorite recipe. Reply
I was just about to start making this but realized it doesn’t say how much cheese to use. How much Cojita cheese should be used? Reply
Can I make this corn salad the night before (a day in advance) and have it still be fresh tasting? Reply
I have a question, for the mayonnaise, have you tried the Mexican mayonnaise? It already has lime it, im wondering if that would cut a step out and make it easier? Reply
I had some ears of corn leftover from another recipe, so I searched through my “to try” recipes, and chose this one to use up the corn. This recipe did not disappoint. It was really delicious! I loved the combination of ingredients and flavors. I know it was supposed to be more of a corn salad, but I thought it was quite heavy on the pasta, IMO. I used 2 cups uncooked pasta (right? Not 2 cups cooked pasta?), and I thought that made for a really pasta-y salad, actually. I thought the salad wasn’t “wet” enough. It could be perhaps that I misread the recipe about the black beans, and I put in a whole can, instead of half a cup? No biggie though, since I love beans! Anyway, I made a second batch of dressing and drizzled a little more over individual servings. This is definitely a keeper! Reply
So happy to hear you enjoyed this dish! Thank you so much for the comment Kristin 🙂 And yes, right about the pasta! Reply
If I am bringing this to a potluck, will it get soggy if I put the dressing on too early? Should I wait till right before to put the dressing on? Reply
I am looking to make this less carb heavy. I wonder could the pasta be replaced with Quinoa? It looks amazing. Reply
I look forward to making this at our next gathering but I wanted to mention that Trader Joe’s has nicely charred roasted corn in their freezer section. Reply
I was thinking the same thing, Carol! It is delicious. Have you tried it yet in this recipe? I’m sure it has to be defrosted and drained dry. Reply
Since I’m not a huge fan of cilantro, i was thinking of cutting the amount required in half. Is the cilantro taste very prominent? Could I even get away with eliminating it? Or would it be a huge difference? Thanks! Reply
Emily, you can definitely do away with the cilantro. It’d be a lot less prominent cut in half but if you don’t like it at all i’d just cut it out all together. Hope you enjoy! Reply
This is going to sound like a really dumb question but is this supposed to be eaten hot or cold?? Reply
I wouldn’t recommend making it the day before; it is best made right before enjoying! Yes that will work fine. Reply
This looks delicious and I want to give it a try. I’m allergic to avocados so I was wondering what you would recommend…just leave them out and make the recipe as is or should I sub in something else? Thanks! 🙂 Reply
I made this dish this weekend and it was a big hit! I made the pasta and charred the (canned) corn the night before, stored in the same container. The rest I chopped and assembled the day of. Tasted great! Reply
I was so excited to come across this! I’m always looking for new recipes for my husband’s lunches! Now I usually make them in advance so I would love your advice- do you think I could mix up everything except cheese, pasta, avocado and dressing? And he could add those each day? Either that or possibly layering it like a mason jar salad and holding back on the avocado. Your thoughts? Reply
I think that would be perfect — add everything except cheese, avocado, and dressing — and then add those each day! I hope he loves his lunches 🙂 Reply
Love this recipe! I have only used canned corn but I think freshly grilled corn on the cob would make it 10x better! And she is not lying when she says to use full fat mayo. I tried it with low fat mayo once because this is all I had on hand… the sauce was clumpy even after mixing for a while. Still tasted fine but did not mix as well. Used Cholula for the hot sauce. Reply
We brought this to a potluck BBQ and it was a big hit. People were asking about it. It didn’t even need the avocado. Reply
I made this last night and threw in shredded rotisserie chicken breast. It made a terrific cool, light summer dinner! Reply
You show black beans in the video, but not on the ingredients list. Amount of black beans please? I plan to quadruple recipe for for 100 people! This will be epic! Thanks! ! Reply
The black beans are on the ingredient list as an optional ingredient (last bullet on salad ingredients) at 1/2 cup 🙂 That does sound epic (and awesome!) Good luck 🙂 Reply
My fiancé and I have made this recipe 3 times this past week because it’s just.so.good. We halved the recipe since it’s just the two of us and we cannot get enough! Thanks for a winning summer recipe! Reply
Wow!! What a compliment! 🙂 I’m so thrilled this has been a hit for the two of you and thank you for taking the time to comment 🙂 Reply
Simply incredible! I was looking for a dish to take to a Mexican themed party when I stumbled across this recipe. I followed the recipe to the exact, then multiplied it by three for a party of 50 people. I did include the Black Beans, as the picture shows. The flavors and colors worked beautifully together. The dressing really makes this dish pop, but still very tasty without it. The recipe was very easy follow and to make. This will become a new party go-to dish. Thank you Reply
Wow, this salad was incredible! I have been craving it since I ate it the other night. I did add grilled chicken to accommodate my large family. Thank you so much for sharing the recipe. It was perfect! Reply
Chelsea, this is an awesome recipe! I don’t care for avocados so as per your advice to someone else I just omitted them. It was easy to BBQ the corn, and getting it together in advance was a breeze, your instructions were very clear. We are a family of serious foodies and there were fights for the leftovers ( I doubled the recipe). Thanks! If I could give you more stars I would!!! Reply
Is it just as good without the bacon? I want to make this for vegetarian friends. They do eat cheese but zero meat. Reply
How can I char corn without a grill? I’d prefer to use corn on the cob and then cut it off (a friend made this for a summer potluck, and I practically ate the whole bowl by myself ??). Reply
You can cut it off the cob and put it in a skillet (dry; don’t add anything else) and let it char in the skillet over medium-high heat. Toss the corn occasionally, but not too often so you do get a nice char 🙂 Enjoy! Reply
I made this for a tailgate party at Angel Stadium and everyone totally dug it! I added tomatoes and roasted the jalapenos…YUM! Thanks! The Angels, sadly lost :/ I should’ve gotten some of this to the dugout Reply
Haha!! This could have definitely helped them win 😉 I’m so happy you liked it and love you additions! Thanks for the comment Kim 🙂 Reply
Literally the best pasta salad I’ve ever had. So fresh and flavorful. Definitely will be trying more of your recipes- you’ve gained a follower!!! Xo Reply
Made this today, (first time making a salad dressing too) and it is sooo delicious. Thank you for an amazing recipe! Reply
I made this just as written and I want the whole thing for myself. The guests will have plenty of other stuff, but this bowl of delicious is MINE!!! Seriously, this is a huge hit and going in to the regular rotation. Thank you !! Reply
This is truly and amazing recipe!! I tweaked it a little, making the salad with Orzo, and adding red onion too..! Bomb. I loved the salad plain, just as much as I love it with the dressing. So when I served it I left the salad plain, placed the dressing on the side, along with some Tajin on the table. So many options, some people ate it plain with tajin, some with dressing, some with dressing and tajin. Served with chips too…! Probably my new favorite orzo salad! Thanks SO much. Reply
I’m so happy to hear this Samantha! I like it both ways too, there is just so much flavor! Glad you enjoyed:) Reply
I wonder, do you think subbing mexican crema or sour cream instead of mayo would work? Hoping to give it a more ~mexican~ flavor Reply
You can definitely give it a try 🙂 I haven’t tried it myself so I can’t say for sure how it will work. Reply
This is amazing! Added three cloves of finely chopped garlic to the dressing and used about 1/4 bunch of cilantro. Omitted cumin. My husband said this is the best recipe I’ve ever made! Thank you for sharing! Reply
I have a question. Would it be ok to add the avocado to the dressing recipe if the avocado is super ripe? Is th Reply
That will make a pretty different dressing and I think it will need some tweaking (or it end up a bit too thick/bland). Let me know if you give it a try! Reply
Great recipe, but the cook time was way off! Between the bacon, cooking the pasta, and roasting the corn I easily spent close to an hour prepping this dish. Reply
Thank you so much! If you scroll down to the recipe part of this post, there will be a print symbol next to it. I hope you enjoy! 🙂 Reply
LOVE this! I made it for a sports banquet. I added a little more jalapenos and a little more siracha. I have people texting me for the recipe months later! Reply
I know it says no substitutes for the mayo but anyone made with vegan mayo? I made it before and it was amazing! I want to share with others but they are vegan. I usually put the bacon and cheese on the side anyways so all that would need to be change is the mayo. I don’t want to make it taste bad. Personally I like the vegan mayo but I’m not sure how it is in this Reply
I’ve made with veganaise and no one was the wiser. I obviously left out the bacon but left it on the side for the non vegan folks to add. Reply
This looks amazing! I am excited to try it. How long does it last in the fridge if I won’t eat all of it right away? Also are there things that I should leave out of the sauce and only add right before eating? Reply
I hope you love it! 🙂 If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying 🙂 I’d also add the dressing to just what you are eating. Reply
Absolutely wonderful!!! I made this last to complement smoked chicken and there were no leftovers! Followed recipe to the letter and couldn’t be easier! Thank you Chelsea for sharing you now have one more messyapron follower. Keep the delishousness flowing!!! Reply
This was DELICIOUS! Such a wonderful combination of flavors. It all balanced out very well for a wonderful dish. My husband and I loved it!! The only downside is that it took me an hour to prep everything. The whole time I was thinking this better be worth all this work. But it WAS! 🙂 So so yummy. I will definitely make it again. Reply
I’m so glad to hear it was worth it! You should be able to hopefully cut down on prep time now that you have already made it before! I hope you continue to enjoy! 🙂 Reply
I know you made a point of saying no subs for the mayo but what about Mexican sour cream? I swear it is sour cream and mayo mixed together. (I also realize this post was 2 years ago so maybe you aren’t still monitoring.) Either way I am making it for a potluck on Thursday with quinoa (our boss has celiacs so I try to provide something for everyone including her and those just trying to be gluten free). It looks delicious I am very excited to try it! Reply
I love this recipe so much Chelsea! It always gets rave reviews. Awesome for entertaining … makes a pretty presentation. It’s fresh, tangy, and has a tasty paring of flavors. Reply
I made this recipe for a church function on Sunday evening and it was a huge hit. Our Women’s ministry is going to feed each of our school campuses this year (one a month) and this is our main course. I had numerous requests for the recipe. AWESOME! Blessings! Reply
This is sooooo good. I made if for a bbq about a month ago and my family just loved it. The sauce is excellent and I’ve used on breakfast burritos as well. Thanks for the recipe. I’m making it again tonight for dinner!! Reply
Tried this tonight and it was a hit with the family – will definitely be adding this one to the repertoire:) Reply
My family loves this recipe!! I add in grilled chicken if we want to make it the whole meal… It’s also a great carry-in dish. Thank you for this fantastic recipe!! Reply
I didn’t scroll through all the comments but wanted to let you know that I have made this using frozen avocado found in the smoothie fruit section of the freezer aisle. This means that (short cilantro and green onions) I always have the ingredients on hand (and I usually have cilantro and onions because we use them often). For anyone worried about picking ripe avocados this is awesome as all you do is let it sit at room temp for 30 minutes and then cut up to add to the salad! Reply
I found this recipe on Pinterest about a year ago, and it is still one of my most favorite things ever. In a moment of procrastination at work, I decided to check out some of your other recipes… GIRL. You are my food soul sister. All my favorite flavors, ingredients, spices- they are all here. I finally stopped looking because I have pinned every single recipe I’ve looked at and have about a months worth of meals to try. I kind of want to ditch work for the rest of the day to go home and make Peruvian chicken. I am so glad I found this blog! My heart and tummy are happy ? Reply
You seriously made my day!! Haha I am sooo beyond happy you love my recipes!! Thanks so much for your sweet comment! 🙂 Reply
I know it says no substitutes on the mayo but I am not a big may fan. What are your thoughts on replacing mayo with sour cream? Reply
I haven’t personally tried sour cream, but I do think it would change the flavor to be a lot more sour/tangy. Reply
Hi. Thank you for your recipe!! Am gonna make it for the third time and I would like ur advise… I want to prepare it from the day before to save me some time… please tell me until what point I should make it. Reply
I’d prepare the salad (without the avocado) and store in an airtight container and then prepare the dressing and store in a separate airtight container. Toss and add avocado before enjoying! Reply
Oh my lord this was crazy stupid amazing! I have deleted all other corn salad recipes no kidding! Fire roasted my ears of corn basted with bacon drippings added cilantro sparingly even though I have a pure hatred for the herb but lo and behold even that touch of cilantro was a bonus to the dish.. LOVED LOVED LOVED THIS Reply
I am soooo happy to hear this!! I need to try the bacon drippings, that sounds AMAZING!! Thanks for your comment! 🙂 Reply
This recipe is on my “Keepers” board on Pinterest for a reason…it’s spectacular! I am making it again today, I can’t tell you how many times I’ve made it, always with someone asking for the recipe. The flavours are so amazing. I actually bbq corn and freeze it so I can make it in the winter months. I’m obsessed with this salad and trust me, you bring this to a party and there won’t be another one like it! thank you. Reply
Barbie could you please tell me how you bbq your corn and then your method for freezing it? Thank you Reply
This is one of the best salads ever! I used fresh, grilled corn and added marinated, grilled chicken to make it a complete meal. We all loved it and I will be making it without the chicken for an upcoming potluck. Thank you for a delicious recipe! Reply
I am soooo happy to hear how much you enjoyed this! Thanks soo much for your comment! 🙂 I’m excited for everyone to try it at your potluck! Reply
I swapped red onions for the green & added roasted red pepper. This salad is amazing! Thank you so much for a delicious meal! Reply
Used chicken instead of pasta and didn’t include sriracha or jalapeños and it was delicious! Kids loved too! Reply
I’m so happy you’re enjoying this Mexican Street Corn Pasta Salad! Thanks so much for sharing Grace! 🙂 Reply
This was absolutely delicious I doubled the Mayo with the spices and it was a hit at our home. I will be making it again and again. Thank you so much for posting Reply
I made this salad in the morning and served it to my book club that evening. Unfortunately the pasta absorbed the dressing and the salad was dry. I recommend adding the dressing right before serving. I did not add black beans. It has a lot of delicious flavor! I would make again, but not too far ahead of serving it. Reply
This recipe looks great and would love to try. However, you indicate NO SUBSTITUTES for Mayo. But I literally cannot eat may. Since publishing do you have any recommendations? Thx! Reply
Sorry I don’t Glen! I haven’t had success with other ingredients flavor-wise. Maybe a vegan mayo if you can have that? I’m not sure what else; wish I could be of more help. Reply
In grilling the corn, after you soak it in water, do you put it on the grill with the husks back up around the corn? How hot should the grill be, medium heat? Also giving a wedding shower for 35 people and this is the main entree with shrimp. Fruit salad, green beet orange salad and rolls will also be served. How many times should I multiply the recipe? Reply
In grilling the corn, after you soak it in water, do you put it on the grill with the husks back up around the corn? How hot should the grill be, medium heat? Also giving a wedding shower for 27 people and this is the main entree with shrimp. Fruit salad, green beet orange salad and rolls will also be served. How many times should I multiply the recipe? Reply
This was so good – it makes quite a bit for just the 2 of us, but have had it for lunch throughout week. Great recipe, thanks for sharing. Reply
Made this yesterday for my sister’s birthday lunch. It was a hit! Everyone wanted the recipe! I added chopped tomatoes from our garden and cut down on the amount of pasta. It was tremendous! Reply
This was awesome! We rated it “Maddie Approved” in honor of my 16 yo grandaughter. A family fave all around. We might try it with rice instead of pasta – just to mix it up a bit. 😉 Reply
Haha I love it! Maddie Approved it is! So glad you all enjoyed this. Thanks for your comment Susan! 🙂 Reply
O…M…G…this is the BEST thing I’ve EVER tasted. I can’t even put into words how much I LOVE it. I’m eternally grateful to you for sharing this recipe!! Reply
Hello Chelsea, Just found this recipe and made it for a family lunch. It was delicious and demands for it to be made again this week or sooner! It’s Summer here in Australia so this is going to be my go to all Summer long. Thank you for sharing this fabulous dish!!!! Reply
If I use frozen corn and cook it in the pasta water, am I supposed to drain it and roast it in the same method that is described for using canned corn? Reply
Hi, I make this salad often but wanted to add some things I do. I bbq corn on the cob(brushing oil on the husked cobs, cook until until blackened, cut the kernels off, then vacuum seal). I also make 1 1/2 times the dressing, put half when I make it, the the rest when I serve it. Leftovers are great with the extra dressing, it doesn’t dry out. Thanks again for this recipe, you make me look like rock star chef!! Reply
so terribly disappointed in this, it was flavorless no matter what I did to it. I followed the instructions to a T but did not like it at all. Best to make a small amount and try it first so you won’t be embarrassed! Reply
Are you sure you added ample salt to the pasta water and final dish? And only used 2 cups pasta not the entire container? Were your seasonings fresh? Reply
I made this yesterday to take to a ladies luncheon! ABSOLUTELY DELISH! I loved the idea of adding pasta to Elote type salad. I took a chance and added both cheese and avocado before leaving home. It worked really well. I also used a combination of cojita and feta. Hey, you gotta use what you’ve got! It is a wonderful addition to my recipe box! Thank you, thank you, thank you! Reply
I am SO thrilled to hear this! Thank you so much! I think that combo of cheese sounds delish!! 🙂 Reply
Fantastic! Made this for a quick dinner and we had a lot since just two of us eating that night. Shared some the next day with our friends and they loved it too! We added yellow and red pepper along with zuchinni from our garden. Will make again! Reply
Wonderful!!!! One of the BEST recipes I’ve made this summer. Purchased the wrong cojita cheese (grated, kinda dry like grated parm) so I used feta & topped the salad with the grated cojita. Excellent combo. Adding the black beans and keeping everything separate and dry until time to serve are definite musts! Reply
Made the Mexican corn salad it was delicious! I didn’t add bacon but it was very tasty!! I actually used bulgar grain instead of pasta for a slightly healthier alternative.I will be making it again. Reply
I finally got around to making this tonight. This was SO delicious. Used cotija. Added the black beans. Highly recommend that addition as it gives you the impression of meat. Did not have bacon. Thanks so much! Reply
Have made it twice and it was a Hit. Mother-in-law Loved it AND that’s a compliment. Making again today for party tomorrow. Reply
Hoping to make this tomorrow, it looks really good! How do you think it would be served as a warm pasta dish instead of cold? Reply
So I made this recipe, but instead of pasta I used yellow rice then took out the bacon and made Carne Asada. I used this dish with rice not pasta as my base for Mexican Rice bowl. I also added pickled red onions. It was SOOOOO DELICIOUS!!!! Reply
This is the absolute BEST, NO FAIL recipe! And I was never a fan of pasta salad. Funny enough, bc this recipe, it’s my go-to for a bring-along- dish. Also, I actually make it at home for my own, personal meal; I just cut the recipe in half. AND..it tastes great the next day as well. A MUST TRY!! Reply
This looks so colourful and appetizing, but I’m not sure I can get the cheeses mentioned. Am I right in thinking that feta might be a good substitute to use, or would you suggest something else? Thanks for sharing the recipe, I just love corn! Reply
