Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups mini bowtie pasta; 3 cups corn (fresh, frozen, or canned); 3 green onions, diced; ½ bunch cilantro, chopped; 1 tbsp jalapeño, diced; 8 slices turkey bacon, cooked & chopped; ⅓ cup Cotija cheese; 1 avocado, diced; ½ cup canned black beans, rinsed; ½ cup mayonnaise; ½ tsp chili powder; ¼ tsp paprika; ⅛ tsp cumin; 1 tsp Sriracha (optional); Juice of 2 limes; Salt & pepper to taste

There’s something magical about combining the bold, smoky flavors of Mexican street corn with the creamy comfort of a well-made pasta salad. It’s bright, it’s zesty, and every bite brings together creamy, crunchy, spicy, and fresh elements that make your taste buds do a little happy dance. If you’ve never had Mexican street corn—or elote—picture sweet grilled corn slathered in a chili-lime mayo, topped with cheese, cilantro, and a hint of spice. Now imagine that flavor wrapped around perfectly cooked pasta and tossed with black beans, avocado, and a tangy dressing. Yep, it’s every bit as delicious as it sounds.

I first made this Mexican Street Corn Pasta Salad for a backyard barbecue on a sunny weekend, not knowing it would instantly steal the spotlight from the burgers and hot dogs. It’s become my go-to for potlucks, picnics, and casual family dinners. Even my pickiest eaters are all in, and I’ll be honest—leftovers (if there are any) taste even better the next day.

Whether you’re planning a summer get-together or just need a new weeknight side dish, this Mexican Street Corn Pasta Salad is simple to make, easy to prep ahead, and always a hit. Let’s dive in and get cooking.

Why You’ll Love This Recipe

This Mexican Street Corn Pasta Salad isn’t just about flavor—it’s also about balance and convenience. Here’s why you’re going to fall in love with it:

Easy to make: You don’t need to be a seasoned cook to nail this recipe. If you can boil pasta and whisk a dressing, you’ve got this.
Packed with flavor: The smoky sweetness of the corn, the creamy dressing, and the kick from the chili and lime make every bite exciting.
Perfect for gatherings: This dish holds up well on a buffet table, making it great for outdoor events or potlucks.
Customizable: Want it spicier? Add more jalapeño or Sriracha. Prefer it vegetarian? Skip the bacon. You can tailor this salad to your taste.
Family-friendly: Kids love the pasta, adults love the flavor. It’s one of those rare dishes that truly pleases everyone at the table.
Great as a meal or side: It’s hearty enough to be a standalone lunch but works beautifully next to grilled chicken or a fresh green salad.

Every element adds something special, from the creamy avocado to the salty Cotija cheese and crispy turkey bacon. Plus, the lime-chili dressing ties it all together in the most delicious way.

Health Benefits

Even though it feels indulgent, this pasta salad has a few hidden health perks you’ll appreciate.

First, corn is rich in fiber, antioxidants, and essential vitamins like B-complex and vitamin C. Black beans offer plant-based protein and help balance blood sugar thanks to their slow-digesting carbs. Avocado provides healthy fats, which support heart health and help keep you full longer. Cilantro, jalapeños, and lime juice all bring natural, fresh nutrients and a burst of flavor without extra calories.

You can also lighten things up by using whole wheat pasta, opting for Greek yogurt instead of mayonnaise in the dressing, or skipping the cheese if you’re going dairy-free. Even as-is, the salad strikes a nice balance between satisfying and wholesome.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Servings: Serves 6–8
Calories per serving: 410
Protein: 13g
Carbs: 32g
Fat: 25g
Fiber: 5g

Ingredients List

For the Salad:

2 cups mini bowtie pasta (or any short pasta like rotini or penne)
3 cups corn (fresh grilled, sautéed frozen, or canned)
3 green onions, finely diced
½ bunch fresh cilantro, chopped
1 tablespoon finely diced jalapeño (optional, for heat)
8 slices turkey bacon, cooked and finely chopped
⅓ cup Cotija cheese, crumbled (or feta for a similar salty tang)
1 large avocado, diced
½ cup canned black beans, drained and rinsed

For the Dressing:

½ cup mayonnaise (or Greek yogurt for a lighter version)
½ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon ground cumin
1 teaspoon Sriracha sauce (optional)
Juice of 2 large limes
Salt and pepper to taste

Each ingredient adds a layer of flavor or texture—don’t skip the avocado or cheese unless you have to, because they really elevate the dish. The dressing ingredients are pantry staples, but fresh lime juice is essential for that signature tang.

Step-By-Step Cooking Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let the pasta sit in the strainer while you prep the rest so it dries out a bit.
Prepare the Corn
If using fresh corn, grill it until slightly charred, then slice the kernels off the cob. For frozen or canned corn, sauté in a skillet over medium heat with a little butter or oil until browned and toasty. This adds a wonderful smoky flavor. Set aside to cool.
Chop the Add-ins
While the corn cools, dice the green onions, cilantro, jalapeño, and avocado. If you haven’t already, cook the turkey bacon until crispy and chop it finely. Rinse and drain the black beans.
Mix the Dressing
In a small bowl, whisk together the mayonnaise, chili powder, paprika, cumin, Sriracha, lime juice, salt, and pepper. Taste and adjust seasoning to your preference—add more lime for tang or more chili powder for extra depth.
Assemble the Salad
In a large mixing bowl, combine the cooked pasta, corn, green onions, cilantro, jalapeño, turkey bacon, Cotija cheese, avocado, and black beans. Drizzle with the dressing and gently toss until everything is evenly coated. Be careful not to mash the avocado too much.
Chill or Serve Immediately
You can serve this salad right away, but letting it chill for 20–30 minutes enhances the flavors. If making ahead, store the dressing separately and add it just before serving to keep everything fresh.

How to Serve

Serve as a hearty side dish with grilled chicken or kabobs.
Enjoy as a light main dish for lunch with a handful of tortilla chips on the side.
Make lettuce wraps using this salad for a fun twist on taco night.
Turn it into a bowl meal by adding chopped romaine or spinach.

Pairing Suggestions

This salad pairs beautifully with a variety of dishes and drinks:

Main Dishes: Grilled chicken skewers, baked fish fillets, chicken fajitas, or turkey burgers.
Drinks: Serve with sparkling water with lime, iced tea, or a chilled citrus mocktail.
Side Dishes: Fresh fruit salad, sweet potato fries, or a crisp cucumber and tomato salad work well to balance the creaminess of the pasta.

Storage, Freezing & Reheating Instructions

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’ve already mixed in the avocado, it may brown slightly, but it’s still safe to eat.

Freezing:
This salad isn’t ideal for freezing due to the fresh ingredients like avocado and the dairy in the dressing. If you must, freeze just the cooked pasta and corn, and prepare the rest fresh when you’re ready to serve.

Reheating:
This dish is best served cold or at room temperature. If you want to bring it up to room temp from the fridge, let it sit for 10–15 minutes before serving.

Common Mistakes to Avoid

Not rinsing the pasta: This can make your salad sticky or gummy. Always rinse under cold water to stop the cooking process.
Skipping the seasoning: Make sure to taste and season the dressing well. A bland dressing can drag down the whole dish.
Adding avocado too early: Avocado oxidizes quickly, so add it just before serving for the best color and texture.
Overdressing the salad: Add the dressing gradually and toss. You can always add more later.
Serving it warm: This salad is meant to be served cold or slightly chilled for the best texture and flavor.

Pro Tips

Grill the corn: If you have the time, grilling fresh corn adds incredible depth and smokiness.
Toast the bacon: Crisping turkey bacon in the oven or skillet helps it retain its crunch, even in a creamy salad.
Use room-temperature lime juice: This helps the flavors blend better when you’re mixing the dressing.
Double the dressing: Make a little extra and store it in the fridge. It’s great on tacos or grilled veggies.
Make it ahead: Prep everything the day before, but keep the avocado, bacon, cheese, and dressing separate until just before serving.

Frequently Asked Questions (FAQs)

Can I use a different type of pasta?
Yes, feel free to use rotini, penne, or even elbow macaroni. Just stick with a short shape that holds the dressing well.

Is this salad spicy?
Only slightly, and you can control the heat. Leave out the jalapeño or reduce the Sriracha in the dressing if you prefer mild flavors.

What’s a good substitute for Cotija cheese?
Feta cheese is a great alternative. It’s tangy and salty, just like Cotija, and easier to find in most stores.

Can I make this vegetarian?
Absolutely. Just skip the turkey bacon and maybe add some extra black beans for protein.

Is it gluten-free?
It can be. Just use your favorite gluten-free pasta.

How long can this sit out at room temperature?
It’s best not to leave it out for more than two hours. If it’s a hot day, aim for one hour to be safe.

Can I add grilled chicken?
Yes! This salad becomes a full meal with some chopped grilled chicken added in.

Can I use canned corn?
Yes, just make sure to drain it well and sauté it briefly to bring out more flavor.

How can I make the dressing lighter?
Use Greek yogurt instead of mayo, or do a half-and-half mix to keep it creamy but lower in fat.

Can I make this a day in advance?
Yes, just store the dressing, bacon, avocado, and cheese separately and mix everything together right before serving.

Conclusion & Call to Action

This Mexican Street Corn Pasta Salad is a celebration of bold flavors, creamy textures, and easy prep. Whether you’re cooking for a party, a family dinner, or just want something new for lunch, this dish is a guaranteed winner. It’s colorful, crowd-pleasing, and totally customizable, which makes it perfect for any season—though it shines brightest during those sunny, outdoor-friendly months.

I’d love to hear how your salad turns out. Try it, snap a picture, and share it with your friends or tag me online. Let’s keep the good food going—because when something tastes this good and is this easy to make, it deserves a place in your regular recipe rotation.