Mexican Street Corn Pasta Salad
Ingredients
- 2 cups regular farfalle/bowtie pasta
), 125g
- 3 cups frozen corn cans
or 3-4 corns on the cob), 420g
- 3 green onions))
(1/3 cup (28g
- 1/2 bunch cilantro))
(1/2 cup (20g
- 1 tablespoon finely chopped jalapeño peppers
- 6-8 strips hardwood smoked bacon
- 1/2 cup Queso Fresco Cheese
66g
- 1 large avocado
diced
- Optional: 1/2 cup canned black beans
drained & rinsed, 83g
- 1/2 cup full-fat regular mayo)
97g
- 3 tablespoons freshly squeezed lime juice
48g
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha
or hot sauce
- Salt and ground black pepper
Directions
- 1
PASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 2 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water, let cool, and allow to completely dry.
- 2
CORN: See Note 1.
- 3
VEGGIE PREP: Chop the green onions, coarsely chop the cilantro, very finely chop the jalapeño, cook and crumble the bacon. Crumble the cheese. Drain and rinse optional black beans. Lastly, chop the avocado into small pieces.
- 4
DRESSING: Combine all the dressing ingredients in a small bowl and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Whisk until smooth and refrigerate until ready to use.
- 5
SALAD ASSEMBLY: In a large bowl, combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese (See Note 2). **If you don't plan on eating this in one sitting (and soon after it's made), don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.** Drizzle on dressing and gently toss to coat. Enjoy salad immediately! Leftovers don't store well once dressed.
Mexican Street Corn Pasta Salad
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Ratings & Reviews
Based on 102 ratings
Rating Breakdown
About this Recipe
Craving the vibrant flavors of Mexican street corn transformed into a hearty, satisfying dish? This Mexican Street Corn Pasta Salad delivers all the tangy, smoky, and creamy goodness you love, perfectly portioned for six and ready in just over 30 minutes.
What makes this pasta salad shine is its masterful blend of textures and tastes: tender farfalle, sweet corn, creamy avocado, salty Queso Fresco, and that irresistible crunch of hardwood smoked bacon. The dressing, bright with lime and subtly spiced with cumin, paprika, and chili powder, ties it all together for an authentic elote-inspired experience that's incredibly easy to assemble.
Prepare for a fiesta of flavors in every forkful. You'll find a delightful balance of creamy richness from the mayo and avocado, a zesty kick from fresh lime and a touch of Sriracha, and savory depth from the crispy bacon. The fresh cilantro and green onions provide an aromatic lift, while the corn and pasta offer satisfying chew. This salad is wonderfully fresh, surprisingly hearty, and a guaranteed crowd-pleaser that tastes even better after the flavors have mingled.
Easily tailor this recipe to your pantry or preferences. You can use frozen corn, canned corn, or fresh corn on the cob, whichever is most convenient. For an extra protein boost or to make it vegetarian-friendly, simply omit the bacon and lean on the optional canned black beans. Adjust the heat by increasing or decreasing the finely chopped jalapeño peppers and Sriracha to your liking.
This Mexican Street Corn Pasta Salad is an ideal companion for summer cookouts, potlucks, or a vibrant weeknight meal. Serve it chilled as a satisfying side dish alongside grilled meats or as a light lunch on its own.