Food has a special way of bringing people together, fostering connections and creating lasting memories around the table. For me, it’s not just about nourishing my family—it’s about making memories we’ll cherish forever.
One of my favorite dishes that always brings smiles to the table is Mexican Street Corn Pasta Salad. This recipe started as a fun experiment, combining the classic Mexican street corn (or Elote) flavors I grew up loving with my favorite pasta salad.
My daughter and I have so many memories of preparing this dish together—chopping fresh veggies, tossing everything into a big bowl, and giggling as we add the creamy chili-lime dressing.
It’s a recipe that blends the richness of summer flavors with a delightful, tangy bite, making it perfect for any gathering.
Table of Contents
Whether it’s a summer BBQ or a cozy dinner at home, Mexican Street Corn Pasta Salad is a crowd-pleaser. The sweet corn, fresh cilantro, and creamy dressing with a hint of heat from the jalapeño and Sriracha create the perfect balance. Every time I serve it, it reminds me of the joy in simple, honest cooking and how food can turn an ordinary day into something special. And let’s not forget the addition of avocado and beef, which elevate the dish to a whole new level.
This salad is versatile, making it just as delicious for a weekday dinner as it is for a weekend get-together. It’s colorful, vibrant, and packed with flavors that celebrate the joys of good food and the beauty of shared meals. With this recipe, you’ll not only enjoy a tasty dish but also bring a little piece of my kitchen into yours.
The Ingredients for the Perfect Mexican Street Corn Pasta Salad
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Mexican Street Corn Pasta Salad: A Flavorful Twist on Classic Comfort
- Total Time: 34 minutes
- Yield: 6 servings (as a side) 1x
- Diet: Vegetarian
Description
Mexican Street Corn Pasta Salad is loaded with pasta, sweet corn, fresh herbs, black beans, and a creamy chili-lime dressing. One of my most popular recipes!
Ingredients
2 cups mini bowtie pasta measured uncooked
3 cups frozen corn
3 green onions 1/3 cup finely diced
1/2 bunch cilantro 1/2 cup finely diced
1 tablespoon finely diced jalapeño
8 slices beef cooked & finely diced
1/3 cup cotija cheese
1 large avocado diced
1/2 cup black beans canned, drained and rinsed
Instructions
Pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tbsp salt. Cook pasta according to package directions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.
Corn: See note 1 for cooking options.
Veggie Prep: Dice green onions, cilantro, and jalapeño. Cook and dice beef. Drain and rinse black beans. Dice avocado last to keep it fresh. The smaller the dice, the better!
Dressing: In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, ¼ tsp lime zest, and 3 tbsp lime juice. Add ¼ tsp salt and ⅛ tsp pepper, adjusting to taste. Chill until ready to use.
Salad Assembly: In a large bowl, combine cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, beef, and cheese. If not eating right away, wait to add beef, cheese, and avocado until serving. Drizzle with dressing and gently toss. Serve immediately!
Notes
Or use 2 (15-ounce) cans of corn drained, or 4 ears of corn. Here’s how to prepare the corn:
Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob.
Canned or Frozen (Charred): Melt 2 tbsp butter in a hot pan. Add corn and cook for 10 minutes, stirring now and then, until browned. Season with salt and pepper. Let cool.
Pre-roasted Canned Corn: Drain two cans and toss them in.
Frozen Corn (No Charring): Add to boiling pasta for the last minute of cooking.
Storage: Best fresh! If making ahead, store salad and dressing separately. Add cheese, beef, and avocado just before serving.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Side Dish
- Method: No Cook, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 692 kcal
- Sugar: 9 g
- Sodium: 305 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 93 g
- Fiber: 10 g
- Protein: 21 g
- Cholesterol: 23 mg
The key to any great dish lies in its ingredients, and Mexican Street Corn Pasta Salad is no exception. This salad is a vibrant combination of fresh, colorful ingredients that come together in a beautiful harmony. It’s a celebration of textures and flavors—from the sweetness of corn to the richness of avocado, each bite is a burst of joy.
First, we start with mini bowtie pasta. It’s the perfect shape for this dish, holding the creamy dressing just right while adding a fun, bite-sized texture. For the star of the show, we use sweet corn—I love using frozen corn for convenience, but you can always opt for fresh or canned corn, depending on what you have available. For an added smokiness, I like to char it a bit in a hot pan or on the grill.
Next, we add the freshness of green onions and cilantro, which bring a bright, herbal note that lifts the entire salad. Jalapeño adds a little kick without overwhelming the other flavors, but feel free to adjust based on your spice preference. To give the salad a bit of savory richness, beef is finely diced and mixed in—perfectly complementing the sweet corn and creamy elements.
No Mexican street corn-inspired dish would be complete without cotija cheese, adding a salty, crumbly texture that contrasts perfectly with the creamy dressing. And to bring in some freshness and texture, we finish it off with avocado and black beans. The creamy avocado provides a smooth balance, while the black beans add protein and a subtle earthiness.
The dressing ties everything together—a creamy, zesty blend of mayo, chili powder, paprika, and lime. I always add a touch of Sriracha for some heat, but it’s completely customizable based on your preferences.
How to Prepare the Mexican Street Corn Pasta Salad Step by Step
Preparing Mexican Street Corn Pasta Salad is easier than you might imagine, and it’s the ideal dish to prepare in advance for a gathering or enjoy as a hearty meal on its own. The process is quick, and each step adds something special to this delightful dish.
Step 1: Cook the Pasta
Begin by heating 12 cups of water in a large pot until it reaches a boiling point. Stir in 1 tablespoon of salt, then cook the mini bowtie pasta following the instructions on the package. Once done, drain the pasta and rinse it under cold water for 15 seconds. This helps to stop the cooking process and ensures the pasta doesn’t become mushy. After draining, shake off any excess water and let the pasta dry completely. Once cooled, the pasta will be the perfect base for your Mexican Street Corn Pasta Salad.
Step 2: Prepare the Corn
If you’re using frozen corn, you can add it directly to the boiling pasta for the last minute of cooking. Alternatively, you can char the corn for added flavor. To do this, melt 2 tablespoons of butter in a hot pan and cook the corn for 10 minutes, stirring occasionally until it’s browned. If you’re using fresh corn, you can grill it for that irresistible smoky flavor. Once your corn is cooked, let it cool before adding it to the salad, giving your Mexican Street Corn Pasta Salad the perfect texture and flavor.
Step 3: Chop the Veggies and Meat
Dice the green onions, cilantro, and jalapeño—the smaller, the better! Then, cook and finely dice the beef. This will give your Mexican Street Corn Pasta Salad a savory touch that pairs perfectly with the sweetness of the corn and the creamy dressing. For the avocado, dice it last to keep it fresh and vibrant.
Step 4: Make the Dressing
In a small bowl, combine mayo, chili powder, paprika, cumin, and Sriracha, then whisk until smooth. Add in the zest from one lime and 3 tablespoons of fresh lime juice. Season with ¼ teaspoon of salt and ⅛ teaspoon of pepper, adjusting the seasoning to your taste. Chill the dressing in the refrigerator until you’re ready to assemble the salad. This creamy dressing will be the perfect final touch for your Mexican Street Corn Pasta Salad.
Step 5: Assemble the Salad
In a spacious bowl, combine the cooled pasta, corn, diced avocado, green onions, cilantro, jalapeños, beef, and cotija cheese. If you’re not serving the salad immediately, it’s best to wait to add the beef, cheese, and avocado until just before serving. Pour the dressing over the salad and gently toss to mix everything together. This helps coat the pasta and veggies evenly with the creamy dressing, making your Mexican Street Corn Pasta Salad the ideal dish to serve at any event.
Serving and Enjoying Your Mexican Street Corn Pasta Salad
Now that your Mexican Street Corn Pasta Salad is assembled, it’s time to serve and enjoy this vibrant, flavor-packed dish. This salad is incredibly versatile and can be served in many ways, making it a perfect addition to any meal or gathering.
Serving Suggestions
For a casual gathering or a fun family meal, simply serve the salad as a side dish. It pairs wonderfully with grilled meats like chicken, steak, or shrimp, but it’s also hearty enough to stand on its own as a light main course. You can also add a squeeze of fresh lime over the top before serving to enhance the zesty lime flavor in the dressing.
Creative Variations
One of the best things about Mexican Street Corn Pasta Salad is how adaptable it is. Feel free to make adjustments to suit your preferences or dietary needs. You can switch out the beef for grilled chicken or even skip the meat entirely for a vegetarian version. If you’re looking to add more crunch, try incorporating some tortilla chips or crispy bacon crumbles for extra texture. To achieve a smokier taste, incorporating roasted poblano peppers can be an excellent enhancement.
Perfect for Meal Prep
If you’re planning ahead for the week, this salad is ideal for meal prep. It stores well in the fridge for up to 2 days, although it’s best enjoyed fresh. If you’re preparing it in advance, just remember to add the avocado, beef, and cotija cheese just before serving to maintain their freshness and texture. For an even quicker option, you can prepare the dressing and veggies in advance and assemble the salad on the day you’re ready to serve.
Pairing Ideas
For a truly Mexican-inspired meal, pair your Mexican Street Corn Pasta Salad with a refreshing drink like horchata or a cold margarita. The creamy and spicy flavors of the salad work beautifully with the sweetness of horchata or the citrusy zing of a margarita.
Conclusion
This Mexican Street Corn Pasta Salad transcends being merely a dish; it offers a unique experience. Full of vibrant colors, bold flavors, and comforting textures, it’s sure to be a hit at any table. Whether you’re serving it as a side or enjoying it on its own, this recipe brings a little joy into every bite. I hope you enjoy making it as much as I enjoy sharing it with you!
FAQ
Here are some common questions and answers about Mexican Street Corn Pasta Salad to help you get the most out of this delicious recipe.
What is in a Mexican pasta salad?
A Mexican Street Corn Pasta Salad typically features pasta mixed with ingredients that capture the essence of traditional Mexican flavors. This includes corn, cilantro, jalapeños, black beans, avocado, and cheese like cotija. The salad is dressed with a creamy dressing made from mayo, lime, chili powder, and paprika. It’s a perfect balance of creamy, tangy, and spicy flavors that make for a refreshing, satisfying dish.
What is Mexican street corn salad?
Mexican street corn salad, also called Elote salad, is a beloved dish from Mexico that features grilled or roasted corn mixed with a creamy, tangy dressing. The dressing typically includes mayo, lime juice, chili powder, and cotija cheese. It’s often served as a side dish, with additions like cilantro, jalapeños, and extra lime for added flavor. This version of corn salad draws inspiration from the classic flavors found in traditional Elote, often enjoyed on the streets of Mexico.
What are the five mistakes to avoid in pasta salad?
1- Overcooking the pasta – Make sure the pasta is cooked al dente to avoid it becoming mushy.
2- Not rinsing the pasta – Rinse the pasta after cooking to stop the cooking process and prevent it from becoming sticky.
3- Using a dull dressing – A flavorful dressing is key! Don’t skimp on seasonings and always use fresh ingredients for the best taste.
4- Not chilling the salad – Let your pasta salad chill in the fridge for at least an hour to allow the flavors to meld together.
5- Forgetting texture – Add crunch elements like tortilla chips or crispy bacon to balance the creaminess of the dressing.
What is Elote pasta salad?
Elote pasta salad is a variation of Mexican Street Corn Pasta Salad, incorporating pasta into the classic Elote dish. It combines corn, mayo, lime, chili powder, and cotija cheese with pasta, often enhanced with cilantro, jalapeños, and black beans for extra flavor and texture. The result is a creamy, spicy, and savory salad that’s a twist on the traditional Elote, perfect for BBQs or potlucks.