Mexican Street Corn Pasta Salad – Flavorful Summer Side Dish

There’s something undeniably exciting about a dish that brings together the bold flavors of Mexican street food with the comforting satisfaction of a pasta salad. This Mexican Street Corn Pasta Salad is one of those magical recipes that hits all the right notes—smoky, creamy, tangy, and just a little bit spicy. It’s a crowd-pleaser through and through, perfect for summer gatherings, weeknight dinners, or potluck tables.

Inspired by Chelsea’s Messy Apron, this recipe takes the beloved flavors of elote—grilled corn slathered in mayo, chili, lime, and Cotija cheese—and turns them into a hearty pasta salad that’s easy to throw together and even easier to devour. Think juicy grilled corn kernels, creamy avocado, crunchy green onions, a little kick from jalapeño, and a silky, zesty dressing that coats every piece of pasta just right.

I first made this Mexican Street Corn Pasta Salad for a family barbecue last summer, and it quickly became a recurring request. My cousins practically hovered around the bowl until it was empty, and I’ve made it a dozen times since. What I love most is how customizable it is—use whatever corn you have on hand, adjust the heat, swap in turkey bacon or keep it vegetarian. The flavors are bold, but the recipe itself is super forgiving.

Whether you’re trying to spice up your weeknight dinner rotation or searching for a next-level side dish for your next gathering, this pasta salad checks all the boxes. It’s fresh, filling, and seriously fun to eat.

Why You’ll Love This Recipe

If you’re already a fan of elote, you’re going to fall in love with this Mexican Street Corn Pasta Salad version. But even if you’re new to the world of Mexican street corn, this dish makes a delicious first impression.

Easy to Make: Despite the complex flavors, the recipe uses simple, everyday ingredients. You can even use frozen or canned corn to save time without sacrificing taste.

Perfect for Any Occasion: This salad is equally great served warm or cold, which makes it ideal for summer picnics, potlucks, lunchboxes, or even as a side dish to your favorite grilled protein.

Layered Flavors and Textures: The smoky corn, creamy avocado, crisp bacon, and tender pasta come together in perfect harmony. Add to that a tangy, spicy dressing and you’ve got something really special.

Family-Friendly: You can control the spice level by adjusting the jalapeño and Sriracha, making it as mild or as fiery as you’d like. It’s a great way to introduce bold flavors to kids in a familiar format.

Make-Ahead Friendly: You can prep most of the ingredients ahead of time and toss everything together when you’re ready to serve. It’s a time-saver that doesn’t compromise on taste.

Health Benefits

While pasta salad might not scream “healthy” at first glance, this Mexican Street Corn Pasta Salad actually offers a pretty balanced mix of nutrients when you break it down.

Fiber and Protein: Thanks to the addition of black beans and corn, you get a good dose of plant-based protein and dietary fiber. This helps keep you full and supports healthy digestion.

Healthy Fats: Avocados provide heart-healthy monounsaturated fats that help your body absorb fat-soluble vitamins. Plus, they add a creamy richness without the need for heavy cream.

Vitamins and Minerals: Corn and jalapeños bring in vitamin C and antioxidants, while lime juice adds a splash of vitamin C and brightness.

Customizable Nutritional Content: You can make this salad lighter by using light mayo or Greek yogurt in the dressing, reducing the cheese, or omitting bacon altogether.

In moderation, this pasta salad can be a satisfying and wholesome addition to your meal rotation.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep Time: 20 minutes
Cook Time: 15 minutes
Assembly Time: 10 minutes
Total: 45 minutes

Servings:
Serves 6–8 as a side dish or 4 as a main

Nutritional Information (Per Serving):
Calories: 410
Protein: 12g
Carbohydrates: 45g
Fat: 20g
Fiber: 6g
Sugar: 4g

Ingredients List

For the Pasta Salad:

• 8 ounces mini bowtie pasta (or any short pasta), cooked and cooled
• 2 cups corn (fresh, frozen, or canned), grilled or sautéed
• 1 large avocado, diced
• 4 green onions, sliced
• 1 jalapeño, finely diced (remove seeds for less heat)
• 1/4 cup fresh cilantro, chopped
• 1 cup canned black beans, rinsed and drained
• 4 slices turkey bacon or beef bacon, cooked until crispy and crumbled
• 1/2 cup crumbled Cotija cheese (or queso fresco)

For the Dressing:

• 1/2 cup mayonnaise (or sub Greek yogurt for a lighter option)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 to 2 teaspoons Sriracha sauce (adjust to taste)
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• Salt and pepper to taste

Each ingredient has a role to play—creamy mayo and cheese balance the heat, lime brightens things up, and the spices bring warmth and depth.

Step-By-Step Cooking Instructions

1. 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 it cool completely while you prep the other ingredients.
2. Prepare the Corn:
   Grilled Method: If using fresh corn, husk it and lightly brush with oil. Grill over medium-high heat (about 400°F), turning every few minutes until browned and lightly charred on all sides, around 12 minutes. Let cool, then slice off the kernels.
   Sautéed Method: If using frozen or canned corn, heat 1 tablespoon of butter in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, for about 10 minutes until golden and slightly caramelized. Season with a pinch of salt and pepper, then let cool.
3. Cook the Bacon:
   In a skillet over medium heat, cook the turkey or beef bacon until crispy, about 4–6 minutes per side. Remove and let drain on paper towels. Once cool, crumble into small pieces.
4. Make the Dressing:
   In a medium bowl, whisk together the mayonnaise, chili powder, smoked paprika, cumin, Sriracha, lime zest, and lime juice. Taste and adjust seasoning with salt and pepper. If you’d like a thinner consistency, you can stir in 1–2 teaspoons of water or lime juice.
5. Assemble the Salad:
   In a large mixing bowl, combine the cooled pasta, corn, diced avocado, sliced green onions, chopped cilantro, jalapeño, black beans, crumbled bacon, and Cotija cheese.
6. Dress the Salad:
   Pour the dressing over the salad ingredients. Using a large spoon or spatula, gently toss until everything is evenly coated. Be careful not to mash the avocado pieces.
7. Serve or Chill:
   Serve immediately at room temperature, or cover and refrigerate for up to 1 hour to let the flavors meld. If refrigerating, you may want to add the avocado and dressing just before serving to preserve their texture and color.

How to Serve

This pasta salad can shine as a main or side dish depending on your needs. Here are a few easy serving ideas:

• Serve as a cold side with grilled chicken or beef kebabs
• Scoop into lettuce cups for a refreshing twist
• Enjoy on its own for a light lunch
• Pair with tortilla chips for a crunchy contrast

It’s also great packed in lunchboxes or served in individual cups at picnics or potlucks.

Pairing Suggestions

To create a complete meal, try pairing this pasta salad with complementary dishes and drinks:

Main Dishes:

• Grilled lemon-herb chicken breasts
• BBQ beef skewers
• Turkey burgers with avocado slices

Side Dishes:

• Roasted sweet potato wedges
• Fresh fruit salad
• Mexican rice or cilantro-lime quinoa

Drinks:

• Sparkling lime water
• Agua fresca (like watermelon or pineapple)
• Mango smoothies for a sweet balance

Storage, Freezing & Reheating Instructions

Storing Leftovers:
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, but the avocado may brown slightly—this won’t affect the taste, just the appearance.

Freezing:
This dish isn’t ideal for freezing due to the creamy dressing and fresh avocado. However, you can freeze the grilled corn and cooked pasta separately and assemble the salad fresh when ready to serve.

Reheating:
This salad is best served cold or at room temperature. If you do prefer it warm, let it sit out for 20–30 minutes or gently warm in a skillet over low heat, being careful not to cook the avocado.

Common Mistakes to Avoid

Overcooking the Pasta:
Make sure to cook the pasta just until al dente. Overcooked pasta can become mushy once the dressing is added.

Not Cooling Ingredients:
Hot pasta or corn can wilt the herbs and melt the dressing, so let everything cool before assembling.

Adding Dressing Too Early:
If you’re prepping ahead, add the dressing just before serving to avoid a soggy salad.

Using Watery Corn:
Drain canned corn well or pat thawed frozen corn dry before sautéing. This helps it brown and prevents a watery salad.

Skipping the Lime Zest:
It might seem minor, but the zest adds a concentrated lime flavor that brightens the whole dish.

Pro Tips

Grill the Corn If You Can:
Grilled corn adds a smoky depth that takes the flavor up a notch. Even a stovetop grill pan works well.

Use Fresh Lime Juice:
Bottled lime juice doesn’t have the same brightness. A couple of fresh limes go a long way.

Chop Ingredients Evenly:
Smaller, consistent pieces ensure every bite is balanced and flavorful.

Customize the Heat:
If you’re cooking for kids or spice-averse guests, reduce or skip the jalapeño and Sriracha. For heat lovers, leave the jalapeño seeds in or add extra chili powder.

Let It Sit Before Serving:
If time allows, let the salad sit for 15–20 minutes after tossing. This gives the flavors a chance to meld beautifully.

Frequently Asked Questions (FAQs)

Can I use a different pasta shape?
Absolutely. Fusilli, rotini, or penne all work well—anything that holds dressing and small ingredients is perfect.

Is this salad vegetarian?
It can be! Just skip the bacon or use a plant-based bacon alternative.

What can I use instead of Cotija cheese?
Feta or queso fresco are great substitutes with similar texture and saltiness.

Can I make this salad ahead of time?
Yes. Just store the dressing separately and mix it in along with the avocado right before serving.

How do I keep avocado from browning?
Add it right before serving and toss with lime juice to slow oxidation.

Is this gluten-free?
It can be if you use gluten-free pasta. Be sure to check that all other ingredients (like canned beans or seasonings) are also gluten-free.

Can I make it spicy?
Definitely. Add more Sriracha, a second jalapeño, or even a dash of hot sauce to the dressing.

Does this work as a main dish?
Yes! It’s hearty enough to be a standalone meal, especially with beans and avocado for protein and fats.

Can I use Greek yogurt instead of mayo?
Yes, for a lighter version. Greek yogurt adds tanginess and protein while keeping it creamy.

Can I double the recipe for a crowd?
Absolutely. Just make sure to scale the dressing up accordingly and use a large enough bowl for mixing.

Conclusion & Call to Action

This Mexican Street Corn Pasta Salad is the kind of recipe you’ll keep coming back to. It’s vibrant, filling, and packed with exciting textures and flavors that bring joy to every bite. Whether you’re whipping it up for a backyard BBQ, a weekday lunch, or a summer potluck, it’s bound to be a hit.

Now that you’ve got all the steps, tips, and tricks, it’s your turn to give it a try. And when you do, I’d love to see how it turns out. Snap a photo and tag me online, or leave a comment with your favorite variation. Sharing food is one of the best parts of cooking, and I can’t wait to see how you make this one your own.

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