If you are craving a dish that bursts with vibrant flavors and combines creamy, smoky, spicy, and fresh notes in every bite, this Mexican Street Corn Pasta Salad Recipe is exactly what you need. It takes the fun and irresistible vibes of traditional Mexican street corn and transforms them into a hearty, satisfying pasta salad perfect for summer barbecues, potlucks, or any time you want a crowd-pleaser that’s loaded with texture and color. Trust me, once you try this salad, it will become one of your go-to recipes to impress family and friends without spending hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this Mexican Street Corn Pasta Salad Recipe plays a key role, from the pasta that brings the comforting base to the fresh and zesty components that lift the dish with brightness and crunch. These simple but essential ingredients come together effortlessly, making this salad both delicious and visually stunning.
- Radiatori noodles: These uniquely shaped noodles hold onto the dressing perfectly, creating bites packed with flavor.
- Olive oil: Adds a silky touch that keeps the pasta luscious and prevents it from sticking.
- Corn kernels: Either fresh or canned, corn brings a sweet and smoky essence essential to the dish.
- Avocado: Creamy, buttery avocado adds a mellow richness that balances the bright and spicy elements.
- Green onions: Thinly sliced for a mild onion crunch and a pop of green color.
- Cilantro: Offers fresh herbaceous notes that tie the entire dish together.
- Jalapeno pepper: For a gentle heat—just the right kick without overpowering the salad.
- Bacon: Thick-cut and crispy, bacon adds smoky saltiness and fantastic texture contrast.
- Feta cheese: Crumbled feta brings tangy creaminess that complements the smoky corn.
- Black beans: Adds heartiness and earthy flavor, plus a protein boost.
- Mayonnaise: The creamy base of the dressing that binds everything together.
- Lime juice: Freshly squeezed for a bright citrus lift and zing of acidity.
- Ground cumin, paprika, chili powder: These spices provide warmth, smokiness, and a subtle smoky heat.
- Hot sauce: Just a splash for a bit of fire to awaken the flavor profile.
- Salt and pepper: To taste, enhancing all the flavors harmoniously.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking your radiatori noodles according to the package instructions until they are perfectly al dente. The texture here is important because the noodles need to hold their shape and provide a pleasant bite without becoming mushy. Once cooked, drain and immediately toss the pasta with olive oil. This step keeps the noodles from sticking together and helps them stay luscious for the rest of the recipe.
Step 2: Roast the Corn
Next, take the corn kernels and char them in a hot cast-iron skillet for about 2 to 3 minutes per side. This quick roasting step infuses the corn with that signature smoky flavor reminiscent of Mexican street corn vendors. The slight caramelization adds a lovely depth and sweetness that elevates the salad tremendously. Once charred, set the corn aside to cool slightly before mixing.
Step 3: Combine the Main Ingredients
Grab a large bowl and toss together the cooked pasta, roasted corn, diced avocado, thinly sliced green onions, chopped cilantro, diced jalapeno, crispy bacon bits, crumbled feta, and rinsed black beans. This medley is the heart of the salad, so take a moment to appreciate the vibrant colors and the textures coming together.
Step 4: Whisk the Dressing
In a smaller bowl, whisk together the mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, and hot sauce. This creamy, tangy, and spicy dressing is what makes the Mexican Street Corn Pasta Salad Recipe stand out with its lively, bold flavors. Don’t forget to season it with salt and pepper to taste; the seasoning really brings the dressing to life.
Step 5: Toss and Serve
Finally, pour the dressing over the salad and toss everything until each ingredient is coated evenly. This step ensures every bite has that perfect blend of creamy, smoky, and spicy goodness. Give it a taste and adjust seasoning if needed before serving.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
For serving, sprinkle a little extra chopped cilantro and crumbled feta on top to add freshness and an appealing visual pop. A few lime wedges alongside the dish allow guests to add a little extra citrus zing if they desire.
Side Dishes
This pasta salad pairs brilliantly with grilled meats like chicken, steak, or shrimp. It also works as a fantastic stand-alone dish for picnics or potlucks when you want something filling yet refreshing. Try accompanying it with warm cornbread or crusty bread for a complete meal.
Creative Ways to Present
For a fun twist, serve the salad in small mason jars for individual portions at parties or layer it in a clear bowl to show off its colorful layers. Another great idea is to add a dollop of sour cream or crema right before serving to emulate the classic Mexican street corn experience even more.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Pasta Salad Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, making it a delicious make-ahead option. Just remember to store avocado separately if you want to preserve its vibrant green color longer.
Freezing
Because the salad contains fresh ingredients like avocado and mayonnaise-based dressing, freezing is not recommended. The texture can suffer, and the greens will wilt, resulting in a less enjoyable experience.
Reheating
This salad is best served chilled or at room temperature. If you prefer, you can let it sit out for 10 to 15 minutes before serving to take the chill off, but avoid heating to preserve the fresh textures and flavors.
FAQs
Can I use a different pasta shape for this recipe?
Absolutely! While radiatori noodles are ideal because they catch the dressing well, feel free to use rotini, fusilli, or even shells depending on what you have on hand.
Is this salad spicy?
It has a mild to moderate heat due to the jalapeno and hot sauce, but you can adjust the spice level by adding more or less jalapeno or substituting with a milder pepper.
Can I make this recipe vegan?
Yes! Swap the mayonnaise for a vegan version, omit the bacon, and replace feta with a vegan cheese alternative or simply omit it for a delicious plant-based twist.
Can I use fresh corn instead of canned?
Fresh corn is even better when in season! Just char the fresh kernels in the skillet the same way for that smoky flavor, and it will make the dish pop with freshness.
How far ahead can I prepare this salad?
Prepare the salad up to a day in advance for the best flavor. If possible, add avocado right before serving to keep it from browning.
Final Thoughts
Once you try this Mexican Street Corn Pasta Salad Recipe, it will quickly become a beloved staple in your recipe repertoire. It’s vibrant, full of bold flavors, and easy to make, bringing a festive touch to any meal or gathering. So grab your ingredients, whip it up, and enjoy a dish that tastes like a celebration in every mouthful!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky char of street-style corn with creamy avocado, crisp bacon, and a zesty lime-mayo dressing. Perfect as a flavorful side or light main dish, it’s a fresh twist on classic pasta salad with bold Mexican flavors and a hint of heat.
Ingredients
Pasta
- 2 cups radiatori noodles (or your noodle of choice)
- 2 tablespoons olive oil
Salad Mix
- 1 can (15 oz) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- 1/2 bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1 can (15 oz) black beans, drained and rinsed
Dressing
- 1/2 cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice (approx. 2–3 limes)
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain well, toss with olive oil to prevent sticking, and set aside to cool.
- Roast Corn: In a large cast-iron skillet over high heat, char the drained corn kernels for 2-3 minutes per side until lightly blackened and smoky. Remove from heat and allow to cool slightly.
- Assemble Salad: In a large bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, cooked bacon pieces, crumbled feta, and rinsed black beans.
- Make Dressing: In a small bowl, whisk together the full-fat mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, and hot sauce. Season with salt and freshly ground black pepper to taste.
- Combine and Serve: Drizzle the dressing evenly over the pasta salad mixture and toss gently until all ingredients are well coated. Serve immediately or chilled for later.
Notes
- You can substitute the radiatori noodles with fusilli or rotini for similar texture.
- Adjust the jalapeno amount based on your preferred heat level; leave seeds in for more spice.
- Use turkey bacon or omit bacon for a lighter or vegetarian option (though you will lose the smoky flavor).
- For added crunch, consider topping with toasted pepitas or crushed tortilla chips before serving.
- This salad is ideal for potlucks and picnics, and it keeps well refrigerated for up to 2 days.
