Mexican Street Corn Pasta

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.

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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.

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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.