Mexican Street Corn Pasta Salad
This isn’t your grandma’s pasta salad (unless your grandma is super cool and already makes this!). We’re taking all the iconic, irresistible flavors of elote – the smoky char of corn, the zesty lime, the creamy goodness, and a hint of spice – and tossing them with perfectly cooked pasta. It’s a symphony of textures and flavors that’s unbelievably fresh, satisfying, and utterly addictive. Every forkful transports you straight to a lively street fair!
We absolutely adore this creative spin on a classic, and we owe a massive thank you to the incredibly talented Chelsea Lords of @chelseasmessyapron for this brilliant recipe inspiration. She truly knows how to make food that makes your taste buds dance!
Whether you’re heading to a potluck, hosting a BBQ, or just want to brighten up your weeknight dinner, this salad is about to become your new favorite.
Ready to bring the fiesta to your table? Let’s get mixing!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Category: Salad
Ingredients
Salad
- 2 cups farfalle/bowtie pasta (measured, uncooked)
- 3 cups frozen corn (or 2 – 15 oz cans, or 3-4 corns on the cob)
- 3 green onions (1/3 cup)
- 1/2 bunch cilantro (1/2 cup)
- 1 Tbsp finely chopped jalapeno peppers
- 6–8 strips hardwood smoked bacon
- 1/2 cup Cotija cheese
- 1 large avocado, diced
- optional 1/2 cup canned black beans, drained & rinsed
Dressing
- 1/2 cup full-fat mayonnaise
- 3 Tbsp freshly squeezed lime juice and 1/4 tsp lime zest
- 1/8 tsp ground cumin
- 1/4 tsp paprika
- 1/2 tsp chili powder
- 1 tsp Sriracha or hot sauce
- salt & pepper to taste
Instructions
- Cook Pasta: Cook 2 cups of pasta according to package directions in well-salted water. Drain, rinse thoroughly under cold water, and allow to cool completely and dry.
- Prepare Corn: If using canned corn, drain it and char in a skillet on the stovetop for authentic flavor. Alternatively, grill fresh corn until lightly charred, or use pre-roasted canned corn. If using frozen corn, either add it to the boiling pasta water for the last minute of cooking or sauté it on the stovetop.
- Prep Vegetables & Add-ins: Dice green onions, cilantro, and very finely dice the jalapeño. Cook and dice the bacon. Crumble the cheese. If using black beans, drain and rinse them. Finally, chop the avocado into small pieces.
- Make Dressing: In a small bowl, combine all dressing ingredients. Season with salt and pepper to taste, then whisk until smooth. Refrigerate until ready to use.
- Assemble Salad: In a large bowl, combine the completely dry and cooled pasta, cooled corn, green onions, cilantro, jalapeños, bacon, and cheese.
- Pro Tip: If you’re not eating the entire salad immediately, do not add the bacon, cheese, or avocado to the main mixture. Instead, add these fresh ingredients to individual servings right before enjoying.
- Dress & Serve: Drizzle the prepared dressing over the assembled salad and gently toss to coat. Enjoy immediately. Please note that leftovers do not store well once dressed.
Notes
- Head over to Chelsea’s website: http://www.chelseasmessyapron.com for more awesome recipes!
Keywords: Pasta, Pasta Salad, Mexican Street Corn, Corn, Salad
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