A delicious MEXICAN STREET CORN Pasta salad with tons of veggies, bacon, and a simple creamy CHILI LIME dressing. Recipe via chelseasmessyapron.com

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

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?!

Ingredients for Mexican Street Corn Pasta Salad

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.

Process shots of making the dressing, preparing pasta and charring the corn for the salad.

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!

Cheese and dressing being added to the Mexican Street Corn Pasta Salad.

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!)

Mexican Street Corn Pasta Salad

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

5 from 91 votes

Mexican Street Corn Pasta Salad

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.
Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes
Servings: 6 -8 as a side

Ingredients 
 

Salad

  • 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 jalapeรฑo 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 & rinsed

Dressing

  • 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
  • Saltย & pepper

Instructions 

  • PASTA: Prepare TWO 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 jalapeรฑo, 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 and season to taste. (I add 1/4 tsp salt & 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, jalapeรฑos, 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

Note 1:ย Several different options for corn preparation:ย 
  • 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!)
  • Grab pre-roasted canned corn (near regular canned corn in the grocery store) and use 2 cans of that (thoroughly drained).ย 
  • 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 sautรฉ 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 personal preference.
Nutrition information includes the optional black beans.

Nutrition

Serving: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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5 from 91 votes (21 ratings without comment)

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Recipe Rating




247 Comments

  1. JoNell Norcini says:

    5 stars
    Very good recipe. Very filling. Can be a main dish. I added 1 teaspoon of honey to the dressing to mellow out the flavors. All else, just as written.

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much JoNell! ๐Ÿ™‚

  2. Cristina says:

    I love this recipe! In the process of letting everything cool right now. I alway double the recipe and itโ€™s still gone in a couple days. Itโ€™s also good to throw some grilled chicken on top and eat it as a meal.

    1. Chelsea says:

      So thrilled to hear this! Thanks so much Cristina! ๐Ÿ™‚

  3. Rex Roberts says:

    5 stars
    Great recipe! But I made a few changes: used pepperoni instead of bacon to pull in a salty spicy flavor, threw in some Cajun spice for the same, and used a combination of ranch and mayo for the dressing. Best of it was the spice was offset by the avocado, so even my โ€˜thatโ€™s too spicy!!!โ€™ Wife liked it!

    1. Chelsea says:

      Delsih! I am so happy this was a hit! Thanks for sharing your tips and tricks! ๐Ÿ™‚

  4. Diana says:

    5 stars
    Wow! What a tasty salad. Easy to prepare, the dressing is perfect. Not to spicy and great tips if you want it less spicy. Perfect for a potluck and it was gone first time a made it. Will be on
    Repeat at my house. Going to serve when company comes.

    1. Chelsea says:

      So happy to hear this! Thanks for your comment Diana! ๐Ÿ™‚

  5. Angela says:

    5 stars
    I made this for a potluck and needed to double the recipe. I followed directions to a tee x 2. It was really good but if I was to do this again, I wouldnโ€™t quite double the pasta (maybe 1 1/2) but still double everything else. I thought it was a tad dry and Iโ€™m blaming it on too much pasta. Also, I felt like it needed a little bit of color so I added some cut up cherry tomatoes. Enough to add a pop of red but not change the recipe up too much. I will make this again as itโ€™s quite good and anything with charred corn is yummy to me.

    1. Chelsea says:

      I am so thrilled to hear you enjoyed this! Cherry tomatoes sounds like a great addition! Thanks Angela! ๐Ÿ™‚

  6. Susan P says:

    5 stars
    I have never liked pasta salads but this recipe was amazing and I went back for seconds!! The dressing had me concerned because of the tartness when I tasted it before mixing it all together with the pasta and veggies. The sweetness of the corn balanced the tartness of dressing perfectly! This will be a recipe I will make many times!

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Susan! ๐Ÿ™‚

  7. Jamie says:

    5 stars
    Made this last week. It was a huge hit! My only regret is not doubling the recipe because it disappeared before I could get seconds. I’ll absolutely make it again!

    1. Chelsea says:

      Ahh so happy to hear this! Thank so much Jamie! ๐Ÿ™‚

  8. Sandra says:

    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!

  9. Marla says:

    5 stars
    I made this tonight for the first time. We absolutely loved it!

    1. Chelsea says:

      So happy you loved this! Thanks so much Maria! ๐Ÿ™‚

  10. Stephanie says:

    5 stars
    This is the absolute BEST, NO FAIL
    recipe! And I was never a fan of
    pasta salad. Funny enough, bc this
    recipe, itโ€™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!!

    1. Chelsea says:

      I am SO thrilled to hear this! Thanks so much Stephanie! ๐Ÿ™‚