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
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 finely chopped jalapeño peppers
- 6 to 8 slices bacon
- 1/2 cup Queso Fresco cheese see note 2
- 1 large avocado diced
- 1/2 cup canned black beans drained and rinsed, optional
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.
Video
Recipe 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this twice.. once with regular pasta and once with the cheese tortellini (dried) from costco. omg.. tortellini with this recipe.. it would be my “last meal on death row”. amazing 🙂 thank you so much!
Oh my gosh the greatest compliment! Haha, thanks so much Kacie! So thrilled you enjoyed!
I used this dressing on taco salads.
Delicious! Thank you for sharing your recipe.
I am so thrilled to hear this! Thanks so much Linda! 🙂
This is THE BEST salad ever!!! I added a little sour cream to the dressing to thicken it up a bit, but other than that I didn’t change a thing. For future reference I will always have to doub!e this recipe since it never even made it to the fridge before it was gone! Thank you!
I am seriously so thrilled to hear this! Thanks so much Janice! 🙂