Mexican Street Corn Pasta

This Mexican Street Corn Pasta Salad transforms the beloved street food into a hearty, crowd-pleasing side dish perfect for summer gatherings or weeknight dinners. The combination of sweet corn, creamy avocado, and zesty lime dressing creates an explosion of flavors that will transport you straight to a Mexican street food market.

I first made this pasta salad for a neighborhood cookout, and it disappeared faster than anything else on the table. Now I keep the ingredients on hand all summer long for impromptu gatherings or when I need a quick, satisfying meal.

Ingredients

• Mini bowtie pasta creates the perfect vehicle for catching all the delicious dressing. The small size balances perfectly with the corn kernels.
• Frozen corn offers convenience and consistent sweetness year-round. Choose fire-roasted frozen corn for extra smoky flavor.
• Green onions provide a mild onion flavor without overpowering the dish. Look for bright, firm stalks with no wilting.
• Cilantro adds that distinctive fresh, citrusy note essential to Mexican cuisine. Select bunches with vibrant green leaves.
• Jalapeño contributes a gentle heat that brings the dish to life. Remove seeds for milder flavor or keep them for extra spice.
• Turkey bacon offers a lighter alternative to traditional bacon while still providing that irresistible smoky crunch.
• Cotija cheese is the authentic choice with its salty, crumbly texture. If unavailable, feta makes an excellent substitute.
• Avocado brings creamy richness that balances the acidity in the dressing. Choose slightly firm avocados for better dicing.
• Black beans add protein and hearty texture, making this salad more substantial. Rinse well to remove excess sodium.
• Mayo forms the creamy base of the dressing. Use high-quality mayonnaise for the best flavor.
• Spices chili powder, paprika, and cumin create that authentic street corn flavor profile without overwhelming the other ingredients.
• Fresh lime juice brightens everything and is non-negotiable for authentic flavor. Always use freshly squeezed.

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Cook the mini bowtie pasta according to package directions until al dente, typically 8-10 minutes. Immediately drain and rinse under cold water to stop the cooking process. This prevents the pasta from becoming mushy and helps the dressing adhere better. Allow pasta to dry completely in a colander, tossing occasionally to release moisture.

Prepare the Corn

For the best flavor, char the corn slightly before adding to the salad. If using frozen corn, thaw completely then pat dry with paper towels. Heat a cast iron skillet over medium-high heat and cook corn in a single layer without stirring for 3-4 minutes until charred spots appear. Stir and repeat until corn has some color throughout. Allow to cool completely before adding to the salad.

Prep the Vegetables and Bacon

Finely dice green onions, including both white and green parts for balanced flavor. Carefully remove stems from cilantro and chop the leaves finely. For the jalapeño, remove seeds and membrane for milder heat or keep them for more spice. Cook turkey bacon until crisp, then allow to cool before chopping into small, bite-sized pieces. Uniform cutting ensures every bite contains the perfect balance of flavors.

Mix the Dressing

In a medium bowl, combine mayonnaise, chili powder, paprika, cumin, and Sriracha. Zest one lime directly into the mixture, then squeeze in fresh lime juice. Whisk thoroughly until completely smooth and uniformly spiced. Season with salt and pepper, starting conservatively and adjusting to taste. The dressing should be tangy, slightly spicy, and well-balanced. Refrigerate until ready to use to allow flavors to meld.

Assemble the Salad

In your largest mixing bowl, combine cooled pasta, charred corn, diced vegetables, bacon, and cheese. Pour dressing over the ingredients and gently fold everything together using a rubber spatula, being careful not to crush the avocado or pasta. Taste and adjust seasoning if necessary. For best flavor, let the salad rest for 15-20 minutes before serving to allow the pasta to absorb some of the dressing.

Bookmark

The charred corn is truly the star of this recipe. The first time I made this for my family, my daughter who normally picks around vegetables ate three helpings and asked if we could have it again the next day. Something about the combination of sweet corn with the creamy, tangy dressing transforms even picky eaters into fans.

Make-Ahead Tips

This pasta salad actually improves with a few hours of refrigeration as the flavors meld together beautifully. Prepare everything except the avocado up to 24 hours ahead of time. Store the assembled salad in an airtight container in the refrigerator. When ready to serve, dice and fold in fresh avocado, add an extra sprinkle of cotija cheese, and give everything a gentle toss. You may want to reserve a tablespoon of dressing to refresh the salad if it seems dry after refrigeration.

Creative Variations

While this recipe stays true to authentic Mexican street corn flavors, there are several delicious variations worth trying. For a vegetarian version, simply omit the turkey bacon or substitute with roasted pepitas for crunch. Make it vegan by using plant-based mayo and replacing cotija with nutritional yeast. Amp up the protein by adding grilled chicken or shrimp. For a spicier version, increase the Sriracha or add a pinch of cayenne pepper to the dressing. During summer months, use fresh corn cut straight from the cob for the sweetest flavor.

Serving Suggestions

This versatile pasta salad pairs beautifully with grilled proteins like cilantro-lime chicken, carne asada, or garlic shrimp. Serve it alongside other Mexican-inspired dishes for a festive spread, or enjoy it as a light main course for lunch. For a complete meal, serve in lettuce cups or with tortilla chips for scooping. This dish shines at room temperature, making it perfect for outdoor gatherings where food might sit out for a while.

Recipe FAQs

→ Can I make this Mexican Street Corn Pasta ahead of time?

Yes! You can prepare most components ahead of time. Cook the pasta, prepare the corn, chop vegetables, and mix the dressing up to 24 hours in advance. Store components separately in the refrigerator. For best results, wait to add the avocado, cotija cheese, and turkey bacon until just before serving to maintain optimal texture and freshness.

→ What's the best way to cook the corn for this pasta?

While the recipe mentions frozen corn, you have several delicious options: 1) Grill fresh corn cobs for a smoky flavor, then cut off kernels; 2) Sauté thawed frozen corn in a skillet until lightly charred; 3) Roast corn in the oven at 425°F for 15-20 minutes. Any method that adds a slight char will enhance the authentic Mexican street corn flavor profile.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the turkey bacon or substitute with plant-based bacon alternatives. The black beans already provide protein, but you could also increase the amount to 1 cup for extra substance. The cotija cheese can be replaced with crumbled feta or a dairy-free alternative if you prefer a fully vegan version.

→ How spicy is this pasta dish?

As prepared, this dish has a mild-to-medium heat level from the jalapeño, Sriracha, and chili powder. For a milder version, remove the jalapeño seeds and membrane, reduce or eliminate the Sriracha, and use mild chili powder. To increase spiciness, add more jalapeño, include the seeds, increase the Sriracha, or add a pinch of cayenne pepper to the dressing.

→ How long will leftovers keep in the refrigerator?

Leftovers will keep for 2-3 days in an airtight container in the refrigerator. The avocado may darken slightly, but a squeeze of fresh lime juice before storing can help prevent this. The pasta may absorb some of the dressing over time, so you might want to add a small amount of extra lime juice or olive oil when serving leftovers to refresh the flavors and moisture.

→ What can I substitute for cotija cheese?

If cotija cheese isn't available, feta cheese makes an excellent substitute with its similar crumbly texture and salty flavor. Other alternatives include queso fresco (milder), ricotta salata, or even grated parmesan in a pinch. Each will bring a different but complementary flavor to the dish.