Let’s talk flavor explosions, shall we? Because Mexican Street Corn Pasta Salad is that dish you bring to a party and suddenly everyone wants the recipe. It’s creamy, zesty, a little spicy, and totally addictive.

The first time I made this salad, it was for a backyard barbecue. I wanted something more exciting than plain old macaroni salad—and oh boy, this was it. I watched friends go back for seconds, thirds, even trying to “sneak” a scoop to take home. Since then, it’s become one of our go-to summer sides.

And you know what? It’s also killer with grilled mains like my Hawaiian Huli Huli Chicken or Jalapeño Peach Chicken. Let’s dive in and I’ll show you exactly how to make this crave-worthy crowd-pleaser.

Main Ingredients for Mexican Street Corn Pasta Salad

This recipe hits every texture and taste note—crunchy, creamy, salty, sweet, fresh. Here’s what you’ll need to bring it to life:

Mini Bowtie Pasta

I always reach for mini bowtie pasta. It’s cute, and more importantly, the ridges catch that dreamy dressing perfectly. You’ll need 2 cups, measured uncooked.

Corn (the Star!)

Corn is what brings the “street corn” element to life. You can use:

3 cups frozen corn
OR 2 cans (15 oz each), drained
OR 4 ears of fresh corn, grilled and sliced off the cob

I love grilling fresh corn when I have the time, but charred frozen corn sautéed in butter does the trick beautifully too.

Green Onions

Chopped green onions (about 3 stalks or 1/3 cup) add a mild bite without overpowering.

Cilantro

Fresh, chopped cilantro brings brightness. Use about 1/2 cup. Not a fan? Sub in more green onions.

Jalapeño

For a little heat and crunch, dice up 1 tablespoon of jalapeño—just remove the ribs and seeds to keep things friendly.

Bacon

Because bacon makes everything better. Use 8 slices, crisped up and finely diced. Microwave bacon works great in a pinch.

Cotija Cheese

This tangy, crumbly Mexican cheese is essential for real street corn flavor. 1/3 cup is just right.

Avocado

A perfectly ripe avocado, diced right before serving, adds that creamy, buttery goodness.

Black Beans

A half cup of black beans brings color, plant protein, and a soft bite that balances the crisp veggies.

The Bold, Creamy Chili-Lime Dressing

This dressing is where the Mexican Street Corn Pasta Salad magic happens. It’s creamy, a little smoky, tangy, and downright addictive.

Ingredients You’ll Need

1/2 cup mayonnaise – Hellman’s or Best Foods for the win
1/2 tsp chili powder
1/4 tsp paprika
1/8 tsp ground cumin
1 tsp sriracha sauce – adjust up or down based on your spice preference
Zest of 1 lime + 3 tbsp fresh juice
Salt & pepper – 1/4 tsp and 1/8 tsp to start, adjust to taste

Whisk it all together and chill for maximum flavor payoff. It gets better the longer it sits—kind of like Healthy Greek Chicken Bowls with that herby yogurt sauce.

Corn Cooking Options for Street Corn Pasta Salad

However you do it, make sure your corn has some flavor. Here’s how to prep it your way:

Grilled Corn (Best Flavor)

Brush husked corn with oil, grill at 400°F, turning every 3 minutes for 12 minutes. Let it cool, then slice off the kernels.

Charred Canned/Frozen Corn

Sauté 3 cups in 2 tbsp butter over high heat for 10 minutes until golden and caramelized.

Pre-Roasted Corn (Canned)

Drain and toss in. Easiest and still delish.

Quick-Boil Frozen Corn

Toss it into your boiling pasta for the last minute—no browning needed.

How to Make Mexican Street Corn Pasta Salad

You’re just a few steps away from your new favorite side dish.

Cook the Pasta

Boil 12 cups of water with 1 tbsp salt. Cook the pasta per package directions, rinse under cold water, drain, and let dry completely.

Prepare the Corn

Choose your preferred method (see above), then let it cool.

Prep the Veggies

Dice green onions, cilantro, jalapeño. Cook and crumble bacon. Dice the avocado last to keep it fresh. Drain and rinse black beans.

Whisk the Dressing

Combine all dressing ingredients in a small bowl and chill until ready to use.

Assemble the Salad

In a large bowl, mix the cooled pasta, corn, black beans, bacon, herbs, cheese, jalapeño, and avocado. Drizzle with dressing, toss gently, and get ready to fall in love.

Make-Ahead & Storage Tips

Mexican Street Corn Pasta Salad is best fresh—but here’s how to prep ahead without compromising flavor or texture:

Keep dressing separate until ready to serve.
Add avocado, bacon, and Cotija just before serving to avoid mushiness.
Store leftovers in an airtight container in the fridge for up to 2 days.

Pro tip: It tastes even better with Southwest Chicken Salad on the side. Fresh, bold, and easy.

Why I Keep Coming Back to This Dish

When you’ve made this Mexican Street Corn Pasta Salad once, it will quickly earn a spot on your regular rotation.

It’s:

A guaranteed party hit
Packed with texture and color
Perfect as a side or light main
Completely customizable

Some days I add grilled chicken for extra protein. Other times, I toss in cherry tomatoes or swap Cotija for feta. Speaking of feta, it also pairs beautifully with this refreshing Watermelon Feta Salad on hot summer days.

So there you have it—Mexican Street Corn Pasta Salad in all its creamy, smoky, herby glory.

If you’re ready to ditch boring pasta salads, this is your new go-to. Whether you’re hosting a cookout, meal prepping, or just craving something bold and flavorful, this dish delivers every time.

And when you try it (because you totally should), I’d love to hear what you think! Customize it, tweak it, and make it your own. Then leave a comment and share your take. Let’s make every bite count, together.

For more comfort-food favorites, don’t miss this ultra-cozy Chicken Broccoli Rice Casserole.

More Recipes You’ll Absolutely Love

Hawaiian Huli Huli Chicken – Sweet, sticky, and chargrilled chicken perfection.
Healthy Greek Chicken Bowls – Fresh, protein-packed, and meal prep–friendly.
Jalapeño Peach Chicken – A bold, spicy-sweet twist on grilled chicken.
Chicken Broccoli Rice Casserole – Cozy, creamy, and perfect for weeknights.
Watermelon Feta Salad – Crisp and refreshing with a salty-sweet finish.
Southwest Chicken Salad – Hearty, zesty, and full of Tex-Mex flair.

Ingredients

For the Salad:

2 cups mini bowtie pasta uncooked
3 cups frozen corn or 2 cans or 4 ears, cooked & cut
3 green onions finely diced, about 1/3 cup
1/2 bunch cilantro finely diced, about 1/2 cup
1 tbsp finely diced jalapeño ribs/seeds removed
8 slices bacon cooked & finely diced
1/3 cup Cotija cheese crumbled
1 large avocado diced
1/2 cup canned black beans drained and rinsed

For the Dressing:

1/2 cup mayonnaise Hellman’s/Best Foods recommended
1/2 tsp chili powder
1/4 tsp paprika
1/8 tsp ground cumin
1 tsp sriracha sauce adjust to taste
Zest of 1 lime + 3 tbsp fresh lime juice
1/4 tsp salt plus more to taste
1/8 tsp pepper plus more to taste

Instructions

Cook the Pasta:

Boil 12 cups of water with 1 tbsp salt. Add pasta and cook according to package directions. Drain and rinse under cold water. Let it dry completely.

Prepare the Corn:

Use your preferred method (grilled, sautéed, canned, or quick-boil) and allow it to cool fully before mixing into salad.

Chop the Veggies & Protein:

Dice green onions, cilantro, and jalapeño. Cook and crumble the bacon. Dice avocado last. Drain and rinse the black beans.

Make the Dressing:

In a small bowl, whisk together mayo, spices, sriracha, lime zest, and juice. Season with salt and pepper. Chill until ready.

Assemble the Salad:

In a large bowl, combine pasta, corn, avocado, green onions, cilantro, jalapeño, bacon, Cotija cheese, and black beans. Drizzle with dressing and toss gently. Serve immediately.

Notes

Make-Ahead Tip: Store the salad and dressing separately. Add bacon, cheese, and avocado just before serving.
Corn Options: Grilled gives the best flavor. If short on time, char frozen corn in butter or use pre-roasted canned corn.
Spice Level: Adjust sriracha and jalapeño to taste. Add 1/8 tsp cayenne for more heat.
Storage: Best fresh. Leftovers last up to 2 days in the fridge in an airtight container.

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