Name: Mexican Street Corn Pasta Salad for the Table
Yield: 6

Mexican Street Corn Pasta Salad is pasta salad done right with smoky corn, fresh herbs, black beans, and a creamy chili-lime dressing. Always a hit!

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is hands down one of a reliable pasta salads. Maybe it’s because corn is a reliable veggie, Mexican Street Corn is a reliable way to enjoy it, and adding pasta (hello, carbs!) was the best idea ever. Oh, and did I mention avocados, lime, cilantro, jalapeños, cheese, green onions, and bacon?!

Quick Tip

It is satisfying to getting creative with Elote-inspired flavors! If you do too, try Mexican Street Corn Chicken Tacos, Mexican Street Corn Chicken Chowder, or Loaded Sweet Potatoes topped with a street corn topping.

Ingredients

Here’s what you need to make Mexican Street Corn Pasta Salad:

Pasta: Mini bowtie works best. Other small shapes are fine, but ridged ones hold dressing better.
Corn: Fresh, frozen, or canned all work! More on this later.
Avocado: Adds creamy texture and rich flavor. It’s ripe when it gives slightly under gentle pressure—like the tip of your nose.
Herbs: Cilantro and green onions add fresh, bright flavor. Don’t like cilantro? Use more green onions!
Jalapeño: Take out ribs and seeds before dicing so it’s not too spicy.
Bacon: Crisp up microwave bacon for quick prep, then dice small.
Cheese: For real Mexican Street Corn flavor, use Cotija.
Black beans: Add color, protein, and texture.

Whisking together the sauce for Mexican Street Corn Pasta Salad.

Mexican Street Corn Pasta Salad Dressing

Mayo: I like Hellman’s/Best Foods® best in this dressing.
Spice: The dressing has just a touch of spice. To make it milder, skip or use less Sriracha/hot sauce. Less spice means less flavor.
More heat? Add ⅛ teaspoon cayenne for an extra kick!
Lime: A citrus juicer and microplane make zesting and juicing straightforward.
Make ahead: The dressing tastes even better as it sits! Store in a sealed container in the fridge.

The sauce in a container to drizzle onto the salad.

Corn Cooking Options

Here are the options for cooking the corn for Mexican Street Corn Pasta Salad:

Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob. (Best flavor!)
Canned or Frozen: Melt 2 tablespoons butter in a hot pan. Add corn and cook for 10 minutes, stirring now and then, until browned. Season with salt and pepper. Let cool.
Pre-roasted canned corn: Drain two cans and toss them in.
Frozen corn (no charring): Add to boiling pasta for the last minute.

All the ingredients for Mexican Street Corn Pasta Salad added to a bowl, ready to be tossed and dressed with the sauce.

Storage

Mexican Street Corn Pasta Salad is best eaten after adding the dressing. If making ahead, store salad and dressing separately, then mix before serving.