Name: Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 2 cups uncooked mini bowtie pasta; 3 cups corn (grilled or sautéed); 3 green onions, finely diced; ½ bunch cilantro, chopped; 1 tbsp diced jalapeño; 6–8 slices turkey bacon, cooked & chopped; ⅓ cup Cotija cheese; 1 large avocado, diced; ½ cup black beans, rinsed; ½ cup mayonnaise; ½ tsp chili powder; ¼ tsp paprika; ⅛ tsp cumin; 1 tsp Sriracha; Juice and zest of 2 limes; Salt and pepper to taste

There’s something magical about the first bite of Mexican street corn—sweet, smoky, creamy, tangy, and just a little spicy. Now imagine all of that goodness wrapped up in a chilled, vibrant, and satisfying pasta salad. That’s exactly what this Mexican Street Corn Pasta Salad delivers. It takes the bold, beloved flavors of elote and transforms them into a dish that’s perfect for warm-weather meals, potlucks, and weeknight dinners. Think charred corn, creamy avocado, tender pasta, fresh cilantro, and a zippy chili-lime dressing. It’s a dish that never fails to steal the spotlight.

I first whipped this up for a neighborhood cookout a couple of summers ago. I was looking for something a little different—something that felt familiar but unexpected. Inspired by a batch of leftover grilled corn and my family’s love for creamy pasta salads, I started mixing and matching ingredients. The result was a bowl scraped clean within the first hour of the gathering. That’s when I knew I had a winner on my hands.

Whether you’re serving it alongside grilled chicken or enjoying it as a main dish, this salad brings brightness and flavor to every bite. And here’s the best part—it’s incredibly easy to make. If you can boil pasta and stir a dressing, you’ve already got the skills to nail this Street Corn Pasta Salad recipe. With a little chopping and mixing, you’ll have a colorful, crowd-pleasing dish that feels just as at home on a weeknight table as it does at your next BBQ.

Why You’ll Love This Recipe

This Mexican Street Corn Pasta Salad is more than just a pretty dish—it checks all the boxes for taste, texture, and simplicity. Here’s why you’ll fall in love with it:

It’s easy to make. With minimal cooking and no complicated techniques, this salad comes together in under 30 minutes. Most of the work is just chopping and mixing, which makes it ideal for beginner cooks or anyone short on time.

It’s packed with bold flavor. Every bite delivers a mix of tangy lime, smoky corn, creamy avocado, salty cheese, and just a hint of spice. The homemade chili-lime dressing pulls everything together in the most delicious way.

It’s customizable. You can easily adapt this recipe to suit your preferences. Don’t eat meat? Skip the turkey bacon. Love heat? Add more jalapeño or hot sauce. It’s versatile enough to make it your own.

It’s a total crowd-pleaser. This salad is perfect for feeding a group. It travels well, holds up in the fridge, and tastes even better after chilling—ideal for potlucks, picnics, or prepping ahead for busy days.

It’s the perfect texture combo. From the crunch of the corn and bacon to the creaminess of avocado and mayo, every forkful is layered with satisfying textures that make you want just one more bite.

Health Benefits

While this pasta salad feels indulgent, it also offers a few nutritional perks that are worth highlighting. First off, corn is a whole grain that provides fiber, vitamins B and C, and antioxidants like lutein and zeaxanthin, which support eye health. The avocado brings heart-healthy monounsaturated fats, potassium, and fiber to the table, while black beans add plant-based protein and iron.

Cilantro and lime juice contribute fresh, bright flavor without adding calories, and using turkey bacon keeps things lighter than traditional pork. You can even swap in whole wheat or legume-based pasta if you’re looking to increase the fiber and protein content.

All in all, this Mexican Street Corn Pasta Salad strikes a tasty balance between flavor and nutrition—something you can feel good about serving and eating.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 30 minutes (optional, for best flavor)
Total Time: 25–55 minutes depending on chilling

Servings: 6–8 as a side, 4 as a main
Calories per serving: 420
Protein: 11g
Carbohydrates: 37g
Fat: 25g
Fiber: 5g

Ingredients List

For the Salad

2 cups uncooked mini bowtie pasta (or any small pasta shape like rotini or shells)
3 cups corn (fresh off the cob, frozen and thawed, or canned and drained)
3 green onions, finely diced
½ bunch fresh cilantro, chopped
1 tablespoon finely diced jalapeño (adjust to taste)
6–8 slices turkey bacon, cooked until crispy and chopped
⅓ cup crumbled Cotija cheese or feta
1 large avocado, diced
½ cup canned black beans, drained and rinsed

For the Dressing

½ cup mayonnaise
½ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon ground cumin
1 teaspoon Sriracha or your favorite chili sauce (adjust to heat preference)
Juice and zest of 2 large limes
Salt and black pepper, to taste

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 instructions until al dente. Drain the pasta, then rinse it under cold water to stop the cooking process. Set it aside to cool completely.
Char the corn:
If you’re using fresh corn, grill it over medium-high heat or roast it in a dry skillet until it’s lightly charred. This adds a smoky, street-corn flavor. If you’re using frozen or canned corn, sauté it in a pan over medium heat with a bit of oil or butter until golden spots appear. Let it cool before adding to the salad.
Crisp the turkey bacon:
Cook the turkey bacon in a skillet until it’s crispy and browned. Transfer to a paper towel-lined plate to drain any excess fat. Once cooled, chop it into small pieces.
Mix the dressing:
In a medium bowl, whisk together the mayonnaise, chili powder, paprika, cumin, Sriracha, lime juice, lime zest, salt, and pepper until smooth. Taste and adjust the seasoning as needed.
Combine the salad:
In a large mixing bowl, combine the cooled pasta, corn, green onions, cilantro, jalapeño, turkey bacon, Cotija cheese, avocado, and black beans. Gently toss to mix.
Add the dressing:
Pour the prepared dressing over the salad. Toss everything together until evenly coated. Be gentle so the avocado stays chunky and the pasta holds its shape.
Chill and serve:
For best results, cover the salad and refrigerate for at least 30 minutes before serving. This helps the flavors meld beautifully. Right before serving, give the salad a light toss and garnish with extra cheese or fresh cilantro if desired.

How to Serve

This salad can be served in so many delicious ways:

As a side dish to grilled chicken, kebabs, or burgers
Scooped onto a bed of greens for a hearty lunch salad
Stuffed into lettuce wraps or tortillas for a creative twist
Topped with additional lime juice and Cotija cheese for extra zing

Pairing Suggestions

Looking for something to serve alongside this flavorful Mexican Street Corn Pasta Salad? Here are a few ideas:

Main Courses: Grilled chicken thighs, turkey burgers, or a simple sheet pan fajita chicken.
Side Dishes: Fresh fruit salad, tortilla chips with salsa or guacamole, or grilled zucchini.
Drinks: A sparkling lime agua fresca, mango iced tea, or a chilled mocktail with cucumber and mint.

Storage, Freezing & Reheating Instructions

This salad stores beautifully, though there are a couple of things to keep in mind.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If you plan to make it ahead, wait to add the avocado until just before serving to keep it fresh and green.

Freezing: This dish is not ideal for freezing, as the texture of the pasta and avocado won’t hold up well after thawing.

Reheating: This salad is best served cold or at room temperature. There’s no need to reheat, making it perfect for packed lunches and picnics.

Common Mistakes to Avoid

Overcooking the pasta: Make sure your pasta is al dente so it doesn’t become mushy when tossed with dressing.
Skipping the chill time: Letting the salad chill allows the flavors to deepen and blend. Don’t skip it if you can help it.
Adding avocado too early: Add avocado just before serving to avoid browning.
Not charring the corn: Charring adds an essential smoky layer to the flavor profile. Don’t miss this step.
Overdressing: Add the dressing gradually—you can always add more, but you can’t take it out once it’s in.

Pro Tips

Use fresh lime juice: Bottled juice doesn’t have the same brightness. Fresh limes make all the difference.
Make it ahead: Prepare the salad and dressing separately, then mix them just before serving for peak freshness.
Add crunch: Top with crushed tortilla chips or toasted pepitas just before serving for a fun texture boost.
Brighten with extra herbs: Add a handful of chopped fresh basil or mint for a twist on the classic cilantro flavor.
Make it a meal: Toss in some grilled chicken or shrimp to turn this side dish into a full, satisfying meal.

Frequently Asked Questions (FAQs)

Can I use a different type of pasta?
Absolutely. Rotini, penne, or small shells all work well in this recipe. Just be sure to cook it al dente.

Can I make this vegetarian?
Yes! Simply omit the turkey bacon and consider adding an extra ¼ cup of black beans for protein.

Can I make it dairy-free?
You can substitute a dairy-free mayo and leave out the cheese, or use a plant-based alternative.

How spicy is it?
This recipe has a mild kick. If you’re sensitive to heat, reduce or omit the jalapeño and Sriracha.

How long does it last in the fridge?
It stays fresh for up to 3 days in the refrigerator, though the avocado may brown slightly over time.

Can I use canned corn?
Yes, just be sure to sauté it first to enhance its flavor and texture.

Is Cotija cheese necessary?
No, but it adds great salty, crumbly flavor. Feta or queso fresco are good alternatives.

Can I serve it warm?
It’s best served chilled or at room temperature, but you can eat it warm if preferred—just avoid reheating the avocado.

Can I use Greek yogurt instead of mayo?
Yes, Greek yogurt works well as a lighter alternative. Just note that it’ll give the dressing a slightly tangier flavor.

Is it gluten-free?
It can be! Just use a gluten-free pasta and double-check your other ingredients for hidden gluten sources.

Conclusion & Call to Action

This Mexican Street Corn Pasta Salad is everything you want in a summer dish—colorful, creamy, tangy, a little spicy, and packed with texture. It’s one of those recipes that feels like a celebration in a bowl, whether you’re making it for a backyard BBQ or a quiet dinner at home. Best of all, it’s easy, adaptable, and always a hit.

I hope you give this recipe a try and enjoy every bite as much as we do. If you make it, I’d love to hear how it turned out. Leave a comment below or snap a photo and tag me on social media. I can’t wait to see your delicious creations!