If you have ever wondered how to bring together the vibrant flavors of Mexican street food with the comforting heartiness of pasta, then this Mexican Street Corn Pasta Salad Recipe is your new go-to! Bursting with charred corn sweetness, creamy avocado, zesty lime dressing, and a touch of smokiness from bacon, this salad is a delightful fusion that will make your tastebuds dance. Perfect for summer gatherings or a flavorful weeknight dinner, it’s a dish that’s both colorful and satisfying in every bite.
Ingredients You’ll Need
Gathering the right ingredients for this Mexican Street Corn Pasta Salad Recipe is surprisingly simple, yet each component adds essential flavor, texture, or color. From fresh herbs to smoky bacon, every ingredient plays a starring role in making the salad unforgettable.
- 2 cups radiatori noodles (or your noodle of choice): Radiatori holds onto the dressing perfectly, but any short pasta will do.
- 2 tablespoons olive oil: Keeps the pasta from sticking and adds a fruity undertone.
- 1 can (15 oz) corn kernels, drained: The star of the show, ready to be charred for that iconic smoky flavor.
- 1 large avocado, diced: Adds creamy richness and a subtle buttery texture.
- 3 green onions, thinly sliced: Bring a mild, fresh bite and vibrant green color.
- 1/2 bunch cilantro, finely chopped: Essential for that unmistakable Mexican freshness.
- 1 medium jalapeno pepper, seeded and diced: Adds the perfect touch of heat without overwhelming the salad.
- 6 strips thick-cut bacon, cooked and roughly chopped: Introduces a salty smokiness and satisfying crunch.
- 1/2 cup feta cheese, crumbled: Provides tanginess and creaminess that balance the spices.
- 1 can (15 oz) black beans, drained and rinsed: Offers protein and a hearty texture.
- 1/2 cup full-fat mayonnaise: Creates a luscious, rich dressing base.
- 3 tablespoons freshly squeezed lime juice (approx. 2-3 limes): Delivers zesty brightness that livens up the dish.
- 1/8 teaspoon ground cumin: Adds subtle earthiness and warmth.
- 1/4 teaspoon paprika: Contributes a gentle smoky flavor.
- 1/2 teaspoon chili powder: Provides depth and a hint of spice.
- 1 teaspoon hot sauce: Lifts the dressing with a kick of heat and flavor.
- Salt and pepper, to taste: Essential seasonings that bring all the flavors together.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Begin by preparing the pasta according to the package instructions until perfectly al dente. Once drained, toss the noodles with olive oil to prevent sticking and add a subtle fruity note that complements the other ingredients later on.
Step 2: Char the Corn
For that authentic smoky flavor reminiscent of Mexican street corn, heat a large cast-iron skillet over high heat and roast the drained corn kernels for 2 to 3 minutes per side. This step caramelizes the natural sugars in the corn and gives the salad its signature depth in taste.
Step 3: Assemble the Main Salad Ingredients
In a large mixing bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, finely chopped cilantro, diced jalapeno, chopped crispy bacon, crumbled feta cheese, and rinsed black beans. The mix of textures and colors here creates an exciting base for the dish.
Step 4: Whisk the Dressing
Whisk together the mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, and hot sauce until smooth. This creamy, tangy dressing ties the salad together with just the right amount of spice and zest. Season with salt and pepper to your preference.
Step 5: Combine and Toss
Drizzle the dressing over the assembled salad ingredients and gently toss everything to ensure even coating. This final step infuses every bite with the rich layers of flavor that make this Mexican Street Corn Pasta Salad Recipe truly irresistible.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
To elevate this salad’s presentation and flavor, try finishing it off with a sprinkle of extra crumbled feta, a few fresh cilantro leaves, or a dusting of smoky paprika. A wedge of lime on the side not only adds color but also offers guests the option to add a burst of citrus.
Side Dishes
This salad pairs wonderfully with grilled chicken, succulent shrimp, or even a slow-cooked pork dish. Its vibrant flavors and creamy texture create a perfect balance when served alongside protein-rich mains or hearty sides like cornbread or roasted vegetables.
Creative Ways to Present
For a fun twist, serve this Mexican Street Corn Pasta Salad Recipe in individual mason jars for picnics or casual parties. Layer the salad in bowls and top with a crisp tortilla chip for added crunch or turn it into a taco filling for an unexpected, flavorful meal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the salad chilled and give it a gentle stir before serving again to refresh the dressing and blend the flavors.
Freezing
This particular Mexican Street Corn Pasta Salad Recipe isn’t ideal for freezing because the creamy dressing and fresh ingredients like avocado can change texture once thawed, resulting in a less appealing dish.
Reheating
If you prefer your salad warm, gently heat the portion without the avocado in the microwave or on the stovetop and then stir in fresh diced avocado after warming. This helps preserve the creaminess and vibrant look.
FAQs
Can I use fresh corn instead of canned corn?
Absolutely! Fresh corn will add a bright, sweet flavor to the salad. Just char the kernels off the cob as you would with canned corn to maintain that smoky essence.
Is there a vegetarian version of this salad?
Yes, you can simply omit the bacon or replace it with a smoky plant-based bacon alternative to keep the rich flavor profile while making it vegetarian-friendly.
What’s the best pasta shape for this salad?
Radiatori is perfect because of its ruffled edges that catch the dressing well, but shell, rotini, or penne will also work beautifully.
Can I make this salad vegan?
To veganize this salad, use vegan mayonnaise, skip the feta or substitute with a plant-based cheese, and omit the bacon or use a vegan alternative.
How spicy is this dish?
The heat level is moderate, thanks to the jalapeno and chili powder, but it can easily be adjusted by adding more or less hot sauce and jalapeno depending on your spice preference.
Final Thoughts
There you have it: a show-stopping Mexican Street Corn Pasta Salad Recipe that’s bursting with flavor, texture, and color. It’s a fun, fresh twist on pasta salad that’s sure to become a household favorite. Whether you’re serving it at a summer cookout or just craving something vibrant and satisfying, give this recipe a go — I promise, it will brighten your table and delight your taste buds.
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 roasted corn with creamy avocado, crispy bacon, and a zesty, spiced lime dressing. Perfectly cooked radiatori pasta serves as the hearty base, tossed with fresh cilantro, jalapeno, feta cheese, and black beans for a colorful and flavorful dish that’s ideal for summer gatherings or a refreshing weeknight meal.
Ingredients
Pasta and Corn
- 2 cups radiatori noodles (or your noodle of choice)
- 2 tablespoons olive oil
- 1 can (15 oz) corn kernels, drained
Fresh Vegetables and Herbs
- 1 large avocado, diced
- 3 green onions, thinly sliced
- 1/2 bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
Protein and Cheese
- 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 the noodles thoroughly, then toss them with olive oil to prevent sticking and set aside.
- Roast Corn: Heat a large cast-iron skillet over high heat. Add the drained corn kernels and cook for 2-3 minutes per side, allowing them to char slightly and develop a smoky flavor. Once charred, remove the skillet from heat.
- Assemble Salad: In a large mixing bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, seeded and diced jalapeno, chopped bacon, crumbled feta cheese, and drained black beans. Mix gently to distribute all ingredients evenly.
- Make Dressing: In a separate small bowl, whisk together the mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, hot sauce, salt, and pepper until smooth and well combined.
- Combine: Pour the dressing over the salad mixture. Toss the entire salad carefully to coat all ingredients evenly with the dressing. Adjust salt and pepper to taste before serving.
Notes
- You can substitute any short pasta shape if radiatori noodles are unavailable.
- For extra smoky flavor, use fresh corn on the cob and char it instead of canned kernels.
- If you prefer a vegetarian version, omit the bacon or substitute with smoked tempeh.
- Adjust the jalapeno amount or omit to control spiciness.
- This salad is best served chilled or at room temperature and can be refrigerated for up to 2 days.
- Use full-fat mayonnaise for a richer dressing but light mayo can be used for a lower-calorie option.
