Creamy, tangy, and loaded with charred sweetness, this Mexican Street Corn Pasta Salad is comfort food with a bright, fresh twist. It combines smoky roasted corn, creamy avocado, salty feta, crispy bacon, and a zesty lime-mayo dressing for a dish that’s addictive at summer cookouts or weeknight dinners. Fun fact: Mexican street corn, or elote, originally hails from street vendors who perfected the char and the tang—now it’s made even more irresistible mixed with pasta. If you love easy, crowd-pleasing recipes, you’ll want to save this one next to other favorites like a classic pasta salad.
If you’re short on time but want big flavor, this recipe is for you. It’s simple, quick to prep, and family-friendly, which is why readers often compare it to other creamy salads on the blog. For another spin on pasta salads with bold flavors, check out this Mexican Street Corn Pasta Salad recipe. Read on and get ready to dig in!
What is Mexican Street Corn Pasta Salad?
What’s in a name? Mexican Street Corn Pasta Salad playfully merges elote—the beloved Mexican street snack—and a chilled, tossable pasta salad. Curious how it became a mashup? Maybe someone looked at leftover pasta and charred corn and thought, why not marry them? After one bite you’ll understand the logic. It’s hearty but bright, and yes, there’s truth to the old adage: “the way to a man’s heart is through his stomach.” Try this recipe and see if it doesn’t win over everyone at the table. If you want a similar idea with potatoes instead of pasta, check this creative twist on the theme at Mexican Street Corn Potato Salad.
Why You’ll Love This
You’ll fall for this salad for three big reasons: bold flavor, wallet-friendly ingredients, and irresistible texture.
- Bold flavor: Charred corn brings smoky sweetness, lime and cumin add tang and warmth, and feta and bacon contribute salty, savory contrast. Each forkful is a satisfying mix of creamy, crunchy, and zesty.
- Cost-saving benefits: This recipe relies on pantry staples like canned corn and black beans, inexpensive pasta, and a small amount of richer ingredients like feta and avocado. It stretches well, feeds a crowd, and makes excellent leftovers.
- Flavorful toppings: Fresh cilantro, jalapeño heat, and crisp bacon elevate a simple salad into a standout side or main.
If you enjoy this, you might also like the lighter, deli-style twist on club flavors in this Club Sandwich Pasta Salad. Now grab your skillet and let’s make something delicious.
How to Make
Quick Overview
This salad is delightfully straightforward: cook pasta, char the corn for smoky depth, toss everything with a creamy lime dressing, and serve. The preparation is easy and beginner-friendly. The texture contrast—creamy avocado and dressing versus crisp corn and bacon—keeps every bite interesting. Prep time is about 15 minutes; cooking time about 10 minutes; total time roughly 25 minutes.
Ingredients
- 2 cups radiatori noodles, uncooked
- 2 tablespoons olive oil, divided (for tossing pasta and charring corn)
- 1 can corn kernels (15 ounces), drained
- 1 large avocado, diced
- 3 green onions, thinly sliced (white and green parts separated if preferred)
- 1/2 bunch cilantro, finely chopped (about 1/2 cup packed)
- 1 medium jalapeno pepper, seeded and diced (leave seeds for more heat)
- 6 strips thick-cut bacon, cooked and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1 can black beans (15 ounces), drained and rinsed
- 1/2 cup full-fat mayonnaise, room temperature
- 3 tablespoons freshly squeezed lime juice
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce (adjust to taste)
- Salt and pepper, to taste
Directions
- Cook the pasta according to package directions for al dente. Drain well and return to the pot. Toss with 1 tablespoon olive oil to prevent sticking and set aside to cool slightly.
- Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil or a light spray, then add the drained corn kernels in a single layer. Let the corn sit undisturbed for 2 to 3 minutes to develop char, then stir or flip and char another 2 minutes. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta, and drained black beans. Gently toss to combine without mashing the avocado.
- In a separate small bowl, whisk together the mayonnaise, lime juice, ground cumin, paprika, chili powder, and hot sauce. Taste and season with salt and pepper as needed.
- Drizzle the dressing over the salad and toss gently until everything is evenly coated. Adjust seasoning with more lime or salt if preferred.
- Serve immediately for a slightly warm salad, or cover and chill in the refrigerator for 30 minutes to let flavors meld before serving. This salad is best served within 24 to 48 hours.
What to Serve With
- Grilled chicken or seared shrimp for a protein-packed main course.
- Warm corn tortillas and pico de gallo for a Tex-Mex plate.
- A simple mixed greens salad with a light vinaigrette to balance the creaminess.
- Cold cerveza, margaritas, or a citrusy iced tea for refreshing pairings.
Top Tips for Perfecting
- Use radiatori or other ridged pasta to catch the dressing for better flavor in every bite.
- Char the corn well; those brown edges add essential smoky depth.
- If making ahead, hold off on adding avocado until serving to avoid browning.
- Substitute Greek yogurt for half the mayonnaise to lighten the dressing without losing creaminess.
- Avoid over-salting at first—feta and bacon add a lot of saltiness, so taste before adding more.
Storing and Reheating Tips
- Refrigeration: Store leftover salad in an airtight container in the refrigerator for up to 48 hours. Stir before serving.
- Freezing: Not recommended because avocado and mayo-based dressings separate and change texture when frozen.
- Best reheating: If chilled, bring to room temperature before serving. If you prefer warm, gently reheat a single portion in a skillet over low heat, stirring just until warmed—do not microwave whole servings as avocado can become mushy.
FAQs
Can I use fresh corn instead of canned?
Yes. Use 2 cups of fresh corn kernels cut from about 3 ears of corn. Char them the same way in the skillet for the best flavor.
Is there a dairy-free version of this salad?
Absolutely. Substitute dairy-free feta or omit the feta and use extra avocado for creaminess. Use a dairy-free mayo to keep the dressing creamy.
How spicy is this recipe?
Heat is adjustable. Removing jalapeno seeds reduces heat, and you can halve the hot sauce or omit it entirely for a mild version.
Can I make this salad ahead of time?
You can prepare it a few hours in advance, but wait to add avocado until serving to prevent browning. Toss again before serving to redistribute dressing.
What can I substitute for bacon?
For a vegetarian option, skip the bacon and add roasted pepitas or smoked tempeh for a similar crunch and smoky flavor.
Conclusion
This Mexican Street Corn Pasta Salad is a quick, crowd-pleasing dish that’s creamy, smoky, and bright all at once—perfect for weeknights, potlucks, or backyard barbecues. It’s easy to make, budget-friendly, and flexible enough to suit many dietary preferences, so don’t be afraid to experiment and share it with family and friends. For another version and inspiration, check out this flavorful take on the recipe at Mexican Street Corn Pasta Salad – Chelsea’s Messy Apron. Give it a try and enjoy the fiesta of flavors!
Mexican Street Corn Pasta Salad
Equipment
- Large Pot
- Cast-Iron Skillet
- Mixing Bowl
Ingredients
Pasta
- 2 cups radiatori noodles, uncooked
Corn
- 1 can corn kernels (15 ounces), drained
Vegetables
- 1 large avocado, diced
- 3 green onions, thinly sliced (white and green parts separated if preferred)
- 1/2 bunch cilantro, finely chopped (about 1/2 cup packed)
- 1 medium jalapeno pepper, seeded and diced (leave seeds for more heat)
Bacon
- 6 strips thick-cut bacon, cooked and roughly chopped
Cheese
- 1/2 cup feta cheese, crumbled
Beans
- 1 can black beans (15 ounces), drained and rinsed
Dressing
- 1/2 cup full-fat mayonnaise, room temperature
- 3 tablespoons freshly squeezed lime juice
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce (adjust to taste)
Seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions for al dente. Drain well and return to the pot. Toss with 1 tablespoon olive oil to prevent sticking and set aside to cool slightly.
- Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil or a light spray, then add the drained corn kernels in a single layer. Let the corn sit undisturbed for 2 to 3 minutes to develop char, then stir or flip and char another 2 minutes. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta, and drained black beans. Gently toss to combine without mashing the avocado.
- In a separate small bowl, whisk together the mayonnaise, lime juice, ground cumin, paprika, chili powder, and hot sauce. Taste and season with salt and pepper as needed.
- Drizzle the dressing over the salad and toss gently until everything is evenly coated. Adjust seasoning with more lime or salt if preferred.
- Serve immediately for a slightly warm salad, or cover and chill in the refrigerator for 30 minutes to let flavors meld before serving. This salad is best served within 24 to 48 hours.