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Mexican Street Corn Pasta Salad: Easy Summer Party Side Everyone Loves

A colorful bowl of Mexican Street Corn Pasta Salad styled as one of the best Sides For Lunch with pasta, corn, avocado, black beans, and creamy dressing.
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This Mexican Street Corn Pasta Salad combines tender pasta, sweet corn, black beans, crispy bacon, avocado, fresh herbs, and a creamy lime-chili dressing. It is bright, satisfying, and full of bold street-corn flavor in every bite.

Ingredients

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Salad

  • 2 cups mini bowtie pasta, uncooked
  • 3 cups frozen corn
  • 3 green onions, finely diced
  • 1/2 bunch cilantro, finely diced
  • 1 tablespoon jalapeño, finely diced
  • 8 slices bacon, cooked and chopped small
  • 1/3 cup Cotija cheese
  • 1 large avocado, diced
  • 1/2 cup black beans, drained and rinsed

Dressing

  • 1/2 cup mayonnaise
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1 teaspoon Sriracha
  • Juice and zest of 2 large limes
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta.
    Fill a large pot with about 12 cups of water and bring it to a full boil. Add 1 tablespoon of salt once the water is boiling. Drop in the pasta and cook it according to the package directions until it is just tender. Drain the pasta well, then rinse it under cold running water for about 15 seconds to stop the cooking. Shake off any excess water and let the pasta sit until completely dry.
  2. Prepare the corn.
    Use your preferred method for the corn. You can grill it, char it in a skillet, use it straight from frozen, or warm canned corn depending on what you have available. Whatever method you choose, make sure the corn cools before mixing it into the salad so it does not wilt the fresh ingredients.
  3. Prep the fresh mix-ins.
    Finely chop the green onions, cilantro, and jalapeño. Cook the bacon until crisp, then chop it into small pieces. Rinse and drain the black beans well so they do not water down the salad. Dice the avocado last so it stays fresh and does not brown before serving. Smaller pieces work best because they blend better into each bite.
  4. Make the dressing.
    In a small bowl, whisk together the mayonnaise, chili powder, paprika, cumin, Sriracha, lime zest, and lime juice until smooth. Add 1/4 teaspoon salt and 1/8 teaspoon pepper, then taste and adjust if needed. If you want more lime flavor, add a little extra juice. If you want more heat, add more Sriracha or a small pinch of cayenne. Place the dressing in the refrigerator until you are ready to use it.
  5. Assemble the salad.
    Add the cooled pasta to a large mixing bowl. Top with the cooled corn, avocado, green onions, cilantro, jalapeño, bacon, Cotija cheese, and black beans. If you are making the salad ahead of time, hold back the bacon, cheese, and avocado until just before serving so they stay at their best.
  6. Add the dressing.
    Pour the dressing over the salad and toss gently with a large spoon or spatula until everything is evenly coated. Be careful not to mash the avocado while mixing. Once the salad looks evenly dressed, taste it and adjust the seasoning if necessary.
  7. Serve.
    Serve immediately for the freshest texture and brightest flavor. If you want to chill it for a short time before serving, that is fine too. Just give it one more gentle toss before bringing it to the table.

Notes

Corn options:
You can use 2 cans of corn drained well, or about 4 ears of corn if you want to start from fresh. Here are the best ways to prepare it:

  • Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every few minutes until lightly charred, about 12 minutes. Let it cool, then cut the kernels off the cob.
  • Canned or frozen, charred: Melt 2 tablespoons of butter in a hot skillet. Add the corn and cook for about 10 minutes, stirring now and then, until browned in spots. Season with salt and pepper, then let it cool.
  • Pre-roasted canned corn: Drain the cans well and add the kernels as-is.
  • Frozen corn without charring: Add the frozen corn to the boiling pasta water during the last minute of cooking, then drain and cool it.

 

Storage:
This salad tastes best fresh, especially after the dressing has been added. For make-ahead prep, store the salad and dressing separately. Add the cheese, bacon, and avocado right before serving for the best texture.

Nutrition

Find it online: https://irmacooks.com/mexican-street-corn-pasta-salad/