Mexican Street Corn Pasta

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This vibrant Mexican Street Corn Pasta Salad combines bow-tie pasta with roasted corn, crispy bacon, creamy avocado, and cotija cheese in a tangy lime-chili mayo dressing. The medley of textures and flavors makes it a perfect summer side dish for potlucks or barbecues. It’s quick and easy to prepare, and the flavors come together beautifully. To keep it fresh, add avocado, bacon, and cheese just before serving. A fun and zesty take on Mexican street corn that everyone will love!
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Mon, 14 Apr 2025 19:20:58 GMT
A bowl of food with limes and avocado. Pin it
A bowl of food with limes and avocado. | myhomemaderecipe.com

This Mexican Street Corn Pasta Salad transforms the classic street food flavors into a delicious pasta dish perfect for summer gatherings. The combination of sweet corn, tangy Cotija cheese, and zesty lime dressing creates an unforgettable flavor explosion that keeps everyone coming back for seconds.

I first made this pasta salad for a neighborhood block party last summer, and it disappeared faster than any other dish on the table. Now my family requests it weekly, especially when we're grilling outdoors.

Ingredients

  • Mini bowtie pasta: Adds a playful element and holds the dressing perfectly
  • Frozen corn: Provides convenience while maintaining sweetness; use fresh when in season
  • Green onions: Offer a mild onion flavor without overpowering the dish
  • Cilantro: Brings essential freshness and authentic Mexican flavor
  • Jalapeño: Adds customizable heat; look for firm peppers with smooth skin
  • Bacon: Contributes smokiness and satisfying texture
  • Cotija cheese: Delivers authentic Mexican flavor and salty complement to the sweet corn
  • Avocado: Provides creaminess and healthy fats; choose slightly firm but yielding fruits
  • Black beans: Add protein and hearty texture; rinse well to remove excess sodium
  • Mayo: Creates the base for a creamy dressing; use full fat for best flavor
  • Spices: Chili powder, paprika, and cumin create authentic street corn flavor profile
  • Sriracha sauce: Adds controllable heat and depth
  • Fresh limes: Brighten the entire dish with essential acidity

Step-by-Step Instructions

Cook the Pasta:
Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Cook the mini bowtie pasta according to package directions until al dente, usually about 8 to 10 minutes. Drain immediately and rinse under cold water for exactly 15 seconds to stop the cooking process. Shake off excess water and spread on a baking sheet to dry completely. This prevents the dressing from becoming watery when mixed.
Prepare the Corn:
For frozen corn, thaw completely, then pat dry with paper towels to remove excess moisture. For extra flavor, char the corn in a hot cast iron skillet without oil, stirring occasionally until golden brown spots appear, about 5 to 7 minutes. Let cool completely before adding to the salad. This caramelization adds authentic street corn flavor.
Prep the Add-ins:
Finely dice green onions, including both white and green parts, for balanced flavor. Chop cilantro leaves and tender stems very finely. Remove jalapeño seeds and membranes for less heat, or leave some for extra spice before mincing. Cook bacon until crisp, drain on paper towels, then chop into small pieces. Drain and rinse black beans thoroughly to remove excess sodium. Wait until final assembly to dice the avocado to prevent browning.
Make the Dressing:
In a medium bowl, whisk together mayonnaise, chili powder, paprika, cumin, and sriracha until completely smooth. Add fresh lime zest for aromatic oils, then squeeze in lime juice gradually while whisking. Season with salt and pepper, starting with 1/4 teaspoon salt and 1/8 teaspoon pepper, then adjust to taste. Refrigerate dressing until ready to use to allow flavors to meld.
Assemble the Salad:
In a large serving bowl, combine the completely cooled pasta and corn. Add green onions, cilantro, jalapeño, black beans, and half the Cotija cheese. If serving immediately, add diced avocado and bacon; if not, save these items to add just before serving. Pour three-quarters of the dressing over the salad and gently fold with a rubber spatula until everything is lightly coated. Add remaining dressing if needed. Sprinkle remaining Cotija cheese on top for presentation.
A bowl of food with a white sauce. Pin it
A bowl of food with a white sauce. | myhomemaderecipe.com

The mini bowtie pasta is truly the secret weapon in this recipe. While I've tried various pasta shapes, the little bowties hold just the right amount of dressing in their crevices, ensuring every bite delivers maximum flavor. My daughter actually calls this "butterfly salad" and helps me assemble it by carefully arranging the add-ins in colorful sections before mixing.

Make-Ahead Tips

This pasta salad can be prepared in stages for stress-free entertaining. Cook the pasta and prepare the vegetables and dressing up to two days ahead, storing them separately in airtight containers in the refrigerator. When ready to serve, bring the pasta to room temperature for about 30 minutes, then toss with the dressing and add-ins. Add the avocado and bacon just before serving to maintain their texture and freshness.

Customization Options

This versatile salad welcomes creative variations. For a vegetarian version, simply omit the bacon or substitute smoked paprika to maintain that smoky flavor profile. Feta cheese works beautifully in place of Cotija if you cannot find it. Add diced bell peppers for extra crunch and color, or substitute quinoa for some or all of the pasta to increase the protein content. For a spicier version, leave some jalapeño seeds in or add a pinch of cayenne pepper to the dressing.

Serving Suggestions

Serve this vibrant pasta salad as a side dish alongside grilled chicken, fish, or steak for a complete meal. It pairs particularly well with grilled shrimp or chicken thighs seasoned with similar Mexican spices. For a stunning presentation, serve in a large shallow bowl and garnish with extra lime wedges, cilantro sprigs, and a final sprinkle of Cotija cheese and chili powder. This dish shines at room temperature, making it perfect for outdoor gatherings.

A bowl of food with corn and beans. Pin it
A bowl of food with corn and beans. | myhomemaderecipe.com

This dish is guaranteed to be the star of any summer gathering—vibrant, flavorful, and easy to make!

Frequently Asked Questions

→ Can I make Mexican Street Corn Pasta Salad ahead of time?
Yes! You can prepare most components 1-2 days ahead. Cook the pasta, prepare the corn, chop vegetables, and mix the dressing separately. Store everything in separate containers in the refrigerator. Add the avocado, bacon, and cotija cheese just before serving to maintain freshness and prevent sogginess.
→ What can I substitute for cotija cheese?
If you can't find cotija cheese, feta cheese makes an excellent substitute with a similar crumbly texture and salty flavor. Parmesan cheese can also work in a pinch, though it will provide a slightly different flavor profile.
→ Is there a way to make this dish vegetarian?
Absolutely! Simply omit the bacon or replace it with a plant-based bacon alternative. The dish will still be delicious with all the other flavorful ingredients like corn, avocado, black beans, and the zesty dressing.
→ What's the best way to cook the corn for this dish?
For the best flavor, grill or roast the corn to get a slight char that enhances the flavor. For a quicker option, sauté frozen corn in a skillet until it develops some golden edges. You can also use canned corn (drained) if you're short on time, though the flavor won't be as rich.
→ How spicy is this pasta salad?
With jalapeño and sriracha, it has a mild-to-medium heat level. For a milder version, remove the seeds from the jalapeño and reduce or omit the sriracha. If you prefer more heat, add extra jalapeño or increase the sriracha in the dressing.
→ What main dishes pair well with this pasta salad?
This pasta salad pairs beautifully with grilled proteins like chicken, steak, or shrimp. It's also excellent alongside tacos, grilled fish, or as part of a Mexican-themed meal. For a lighter option, serve it with grilled vegetables or as a standalone lunch dish.

Mexican Street Corn Pasta Salad

Colorful pasta salad with roasted corn, bacon, avocado and cotija cheese tossed in a creamy chili-lime dressing.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Zaho

Category: Side Dishes

Difficulty: Easy

Cuisine: Mexican

Yield: 6 Servings (6 cups of salad)

Dietary: ~

Ingredients

→ Salad

01 2 cups mini farfalle pasta (uncooked)
02 3 cups frozen corn
03 3 green onions, finely diced (approximately 1/3 cup)
04 1/2 bunch cilantro, finely diced (approximately 1/2 cup)
05 1 tablespoon finely diced jalapeño
06 8 slices bacon, cooked and finely diced
07 1/3 cup Cotija cheese
08 1 large avocado, diced
09 1/2 cup canned black beans, drained and rinsed

→ Dressing

10 1/2 cup mayonnaise
11 1/2 teaspoon chili powder
12 1/4 teaspoon paprika
13 1/8 teaspoon ground cumin
14 1 teaspoon sriracha sauce
15 2 large limes (for juice and zest)
16 Salt and pepper to taste

Instructions

Step 01

Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt. Cook mini farfalle according to package directions. Drain, rinse briefly under cold water for 15 seconds, shake off excess water, and allow to dry completely.

Step 02

Cook frozen corn according to your preferred method until tender. Allow to cool completely before adding to salad.

Step 03

Finely dice green onions, cilantro, and jalapeño. Cook and dice bacon. Drain and rinse black beans. Dice avocado just before serving to prevent browning. The smaller the dice, the more cohesive the salad will be.

Step 04

In a small bowl, whisk together mayonnaise, chili powder, paprika, cumin, sriracha, 1/4 teaspoon lime zest, and 3 tablespoons lime juice. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper, adjusting to taste. Refrigerate until ready to use.

Step 05

In a large bowl, combine cooled pasta, cooled corn, green onions, cilantro, jalapeños, black beans, bacon, Cotija cheese, and diced avocado. If preparing in advance, reserve bacon, cheese, and avocado to add just before serving. Drizzle with dressing and gently toss to combine. Serve immediately.

Notes

  1. For best flavor, allow salad to chill for 30 minutes before serving to let flavors meld together.
  2. This salad can be prepared up to 24 hours in advance if bacon, cheese, and avocado are added just before serving.

Tools You'll Need

  • Large pot for boiling pasta
  • Colander
  • Cutting board and knife
  • Small bowl for dressing
  • Large mixing bowl
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (Cotija cheese)
  • Contains eggs (mayonnaise)
  • Contains gluten (pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320.5
  • Total Fat: 16.4 g
  • Total Carbohydrate: 35.6 g
  • Protein: 10.2 g