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Mexican Street Corn Pasta Salad

This bold and creamy Mexican Street Corn Pasta Salad blends grilled corn, Cotija cheese, avocado, bacon, and a tangy chili-lime dressing. A total crowd-pleaser!
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Prep Time:25 minutes
Cook Time:9 minutes
Total Time:34 minutes
Course: Salad
Cuisine: Mexican-American
Keyword: Mexican pasta salad, Mexican Street Corn Pasta Salad, street corn pasta
Servings: 6 Servings

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.