Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the classic elements of Mexican street corn with pasta in a refreshing salad. I absolutely love making this for summer gatherings and potlucks! It’s loaded with smoky corn, creamy dressing, and zesty flavors that will transport your taste buds straight to Mexico. This 20-minute recipe is perfect for busy weeknights or weekend barbecues.

Ingredients to Make Street Corn Pasta Salad

Salad

• 2 cups mini bowtie pasta, measured uncooked
• 3 cups frozen corn
• 3 green onions (1/3 cup finely diced)
• 1/2 bunch cilantro (1/2 cup finely diced)
• 1 tablespoon finely diced jalapeño
• 8 slices bacon, cooked & finely diced
• 1/3 cup cotija cheese
• 1 large avocado, diced
• 1/2 cup black beans, canned, drained and rinsed

Dressing

• 1/2 cup mayo
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cumin
• 1 teaspoon sriracha sauce
• 2 large limes (for zest and juice)
• Salt and pepper to taste

How to Make Mexican Street Corn Pasta Salad

1. Cook the pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt. Cook pasta according to package directions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.
2. Prepare the corn: You can use frozen corn that’s either thawed or quickly sautéed in a skillet until slightly charred for that authentic Mexican Street Corn Pasta Salad flavor.
3. Prep the veggies: Dice green onions, cilantro, and jalapeño. Cook and dice bacon. Drain and rinse black beans. I always dice the avocado last to keep it fresh and prevent browning. Remember, the smaller the dice, the better the flavor distribution!
4. Make the dressing: In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, ¼ teaspoon lime zest, and 3 tablespoons lime juice. Add ¼ teaspoon salt and ⅛ teaspoon pepper, adjusting to taste. Chill until ready to use.
5. Assemble the salad: In a large bowl, combine cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese. I find that this Mexican Street Corn Pasta Salad looks absolutely gorgeous when all the colorful ingredients are tossed together!
6. Finish and serve: Drizzle with dressing and gently toss to combine. Serve immediately for the freshest taste!

Making Street Corn Pasta Salad Ahead of Time

I’ve found that Mexican Street Corn Pasta Salad is perfect for meal prep! To make it ahead:

1. Cook pasta and corn, then refrigerate separately.
2. Prepare all other ingredients except avocado and store separately.
3. Mix the dressing and store in a sealed container.
4. When ready to serve, combine all ingredients, add freshly diced avocado, and toss with dressing.

This method keeps everything fresh and prevents the salad from getting soggy. The pasta can be cooked up to 2 days ahead, and the dressing will stay fresh for up to 3 days in the refrigerator.

Storing Leftover Mexican Street Corn Pasta Salad

If you happen to have leftovers (which rarely happens in my house!), here’s how to store them:

1. Transfer to an airtight container.
2. Refrigerate for up to 2 days.
3. The avocado might brown slightly, but the lime in the dressing helps prevent this.
4. Before serving again, give it a good stir and add a splash of lime juice to refresh the flavors.

For best results, I recommend consuming Mexican Street Corn Pasta Salad within 48 hours of preparation.

Customize It!

The beauty of Mexican Street Corn Pasta Salad is how adaptable it is! Here are some ways I love to customize it:

• Protein options: Add grilled chicken, shrimp, or skip the bacon for a vegetarian version.
• Cheese variations: If you can’t find cotija, try feta or queso fresco.
• Heat level: Adjust the jalapeño and sriracha to make it milder or spicier.
• Pasta choices: Try different pasta shapes like rotini, penne, or shells.
• Corn preparation: Use grilled corn on the cob for an even more authentic street corn experience.

Tips for Making the Best Corn Pasta Salad

1. Don’t overcook the pasta: Keep it al dente as it will continue to absorb dressing.
2. Season the pasta water: This adds flavor from the inside out.
3. Cool completely: Make sure the pasta and corn are fully cooled before mixing to prevent wilting the fresh ingredients.
4. Balance is key: The perfect Mexican Street Corn Pasta Salad has a balance of creaminess, acidity, and spice.
5. Taste as you go: Adjust seasonings to your preference—I often add extra lime juice for brightness!

Mexican Street Corn Pasta Salad has become my go-to dish for gatherings because it’s always a crowd-pleaser. The combination of creamy, tangy, spicy, and sweet elements creates a symphony of flavors that’s irresistible!

Can I use fresh corn instead of frozen for this recipe?
How can I make this Mexican Street Corn Pasta Salad vegetarian?
Will this salad taste good if I make it the night before?
What can I substitute for cotija cheese if I can’t find it?
Is there a way to make this Mexican Street Corn Pasta Salad less spicy?

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